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Number of Publications

10 Number of Publications

The potential hypercholesterolemic effect of feeding rats on improved non– traditional white soft cheese supplemented with vegetable oils and starter cultures

2012
Full Paper Abstract

PRODUCTION OF NON –TRADITIONAL WHITE SOFT CHEESE FROM WHOLE MIXED MILK FORTIFID WITH SKIM MILK POWDER AND DIFFERENT VEGETABALE OILS. IN PRESS

2010
Full Paper Abstract

EFFECT OF IMPROVED NON-TRADITIONAL WHITE SOFT CHEESE ON HYPERCHOLESTEROLEMIC FEED RATS. IN PRESS

2010
Abstract

Improvement of non–traditional white soft cheese made from fresh milk fortified with adding skim milk powder and vegetable oils using different ratios of starter

2010
Full Paper Abstract

Non–traditional white soft cheese from Fresh milk with added skim milk powder and different vegetable oils

2010
Full Paper Abstract

USING OF ULTRAFILTERED (UF) RETENTATE IN MOZZARELLA CHEESE MAKING. EL-;ACCEPTED IN 5TH CONF. FOOD& DAIRY SCI.& TECHN.ALEXANDRIA (4-6 MARCH)2008

2008
Abstract

IMPROVEMENT OF TEXTURAL PROPERTIES FOR MOZZARELLA CHEESE MADE FROM BUFFALOES UF-RETENTATE UNDER PRESSIN

2008
Full Paper Abstract

UTILIZATION OF UF-AND RO-RTENTATES IN ICE CREAM MAKING , EGYPTIAN J. DAIRY SCI.,35:243- 251

2007
Full Paper Abstract

PRODUCTION AND CHARACTERIZATION OF BACTERIOCINS PRODUCED BY SOME LAB ISOLATED FROM ROW MILK SAMPLES ANNALS OF AGRIC SC.,MOSHTOHOR,VOL.45(4):1511-1524(2007)

2007
Abstract

USE OF BACTERIOCINS PRODUCED BY SOME LAB AS A NATURAL PRESERVATIVE IN YOGHURT. ;ANDATALLAH,A.A. ANNALS OF AGRIC SC.,MOSHTOHOR,VOL.45(4):1497-1510(2007)

2007
Abstract