PRODUCTION AND ACCEPTABILITY OF BIO-YOGHURT. PROC. 7TH EGYPTIAN CONF. DAIRY SCI., & TECHNOLOGY 227 – 240, COMPARISON OF THE SENSORY PROFILES OF REGULAR AND REDUCED-FAT COMMERCIALS PROCESSED CHEESE SPREADS. MUIR, D. D.; INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 32: 279 – 287. UTILIZATION OF SOME VEGETABLE OILS IN YOGHURT MANUFACTURE. ANNALS OF AGRIC. SCI., MOSHTIOHER, VOL. 36: 2405 - 2415. QUALITY OF UF-FETTA LIKE CHEESE AS AFFECTED BY ADDING CULTURE OF Propinibacterium freudenrechii sub spp shermani and Lactobacillus rhamnous LC705 OR POTASSIUM SORBET. EL-ABASSY, M. M. Z AND SHENANA, M. E. ANNALS OF AGRIC. SCI., MOSHTOHOR, VOL. 39: 395 – 406 PROCESSED CHEESE ANALOGUES INCORPORATING FAT-SUBSTITUTE. 1. COMPOSITION, MICROBIOLOGICAL QUALITY AND FLAVOUR CHANGES DURING STORAGE AT 5OC. MUIR, D. D.; U.-TECHNOL., 32: 41 – 49 PROCESSED CHEESE ANALOGUES INCORPORATING FAT-SUBSTITUTE. 2. RHEOLOY, SENSORY PRECEPTION OF TEXTURE AND MICROSTRUCTURE. PRODUCTION OF NEW FERMENTED DAIRY CEREAL PRODUCTS (KISHK) WITH DIFFERENT DRYING METHODS. 39: 2269 - 2280 PRODUCTION OF HALLOUMI CHEESE FROM DIFFERENT TYPES OF MILK. OF DAIRY SCI., 30: 231 – 242 EVALUATION OF HALLOUMI CHEESE AVAILABLE IN THE EGYPTIAN MARKETS. 4TH INTERNATIONAL CONFERENCE FOR FOOD INDUSTRIES QUALITY CONTROL. ALEXANDREA, EGYPT. 11 - 13 JUN 2002. 637 – 647 MICROSTRUCTURE OF FULL- AND LOW-FAT HALLOUMI CHEESE. ANNALS OF AGRIC. SCI., MOSHTOHOR, VOL. 40: 359 - 368 ENERGY CONSUMPTION IN MANUFACTURE OF SOME DAIRY PRODUCTS ON A SMALL SCALE. THE 3RD SCIENTIFIC CONFERENCE OF AGRICULTURE SCIENCES, ASSIUT, OCT. 309 – 321 PRODUCTION OF LOW-FAT HALLOUMI CHEESE. E A MATHEMATICAL MODEL OF DIRECT SUN AND SOLAR DRYING OF SOME FERMENTED DAIRY PRODUCTS (KISHK). JOURNAL OF FOOD ENGINEERING 61: 309–319 EFFECTS OF PROBIOTIC KUMBO-YOGHURT ON CHOLESTERENMIA AND HISTOLOGICAL CHANGES IN CHOLESTEROL-FED RATS JOURNAL OF BIOLOGICAL CHEMISTRY AND ENVIRONMENTAL SCIENCES 1 (4) 807–823 PREPARATION AND PROPERTIES OF LOW FAT PROCESSED CHEESE SPREADS SAFINAZ EL-SHIBINY, INTERNATIONAL JOURNAL OF DAIRY SCIENCE 2 (1): 13-22, EFFECT OF FAT CONTENT, FAT REPLACERS AND EMULSIFYING SALTS ON HALF- AND LOW-FAT PROCESSED CHEESE SPREADS JOURNAL OF SAUDI SOCIETY FOR FOOD AND NUTRITION 1 SOME FACTORS AFFECTING PRODUCTION AND MILK COMPOSITION CHARACTERS IN A CROSSBREEDING EXPERIMENT INVOLVING GABALI AND V- LINE RABBITS IN EGYPT IRAQI, WORLD RABBIT SCIENCE 15: 151-159 PREPARATION AND USE OF WHEY PROTEIN/CARRAGEENAN PARTICULATE IN LOW-FAT YOGHURT. M.E. EGYPTIAN J. OF DAIRY SCI., 35: 185- 193. UTILIZATION OF UF- AND RO-RETENTATES IN ICE CREAM MAKING I EGYPTIAN J. OF DAIRY SCI., 35: 243 - 251 EFFECT OF FEEDING HALF- FAT PROCESSED CHEESE SPREADS CONTENT CONTAINING DIFFERENT TYPES OF WHEY PROTEIN CONCENTRATES ON PLASMA LIPIDS OF RATS. J. AGRIC. SCI., MANSOURA UNIV., 32 (12) 10183 - 10191 PRPERTIES OF UF-FETA LIKE CHEESE AS AFFECTED BY DIFFERENT PRESSURES DURING CONCENTRATION OF MILK ANNALS OF AGRIC. SCI., MOSHTOHOR, VOL. 46: (1) 45 – 52. IMPROVEMENING OF TEXTURAL PROPERTIES FOR MOZZARELLA CHEESE MADE FROM UF- BUFFALOES RETENTATE EGYPTIAN J. OF DAIRY SCI., 36: 257 - 270 USING OF ULTRAFILTERED (UF) RETENTATE IN MOZZARELLA CHEESE MAKING. OF FOOD SCI., AND TECHNOLOGY SPECIAL CONFERENCE VOLUM PAGES 45 – 60 OXIDATIVE STABILITY OF PROCESSED CHEESE SPREADS AS AFFECTED BY ADDING PARTICULATED WHEY PROTEIN / CARRAGEENANA CONCENTRATE (PWPC). J. AGRIC. SCI., MANSOURA UNIV., 33 (7) 5177 - 5186 THEORETICAL AND EXPERIMENTAL STUDIES ON ULTRAFILTRATION (UF) PROCESS. THE 9TH INTERNATIONAL CONFERENCE AND EXHIBITION ON FOOD INDUSTRIES BETWEEN QUALITY AND COMPETITIVENESS, 4-7 APRIL, , 1-25. FLUX BEHAVIOR AND ENERGY CONSUMPTION OF ULTRAFILTRATION (UF) PROCESS OF MILK. AUSTRALIAN JOURNAL OF AGRIC. ENG., 1(2):54 - 65 NON–TRADITIONAL WHITE SOFT CHEESE FROM WHOLE MIXED MILK FORTIFIED WITH SKIM MILK POWDER AND DIFFERENT VEGETABLE OILS E.E. GAFOUR, AND A. M. ROSHDY 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 CULTURE. UTILIZATION OF NEW ANTIFUNGAL SUBSTANCES FOR PROLONGING AND PRESERVATION OF YOGHURT. (IN PRESS). IN PRESS EVALUATION OF WHEY SAMNA. PROC. 5TH EGYPTIAN CONF. DAIRY SCI., & TECHNOLOGY. 104 – 113,. PRODUCTION AND ACCEPTABILITY OF BIO-YOGHURT. PROC. 7TH EGYPTIAN CONF. DAIRY SCI., & TECHNOLOGY 227 – 240,. Comparison of the sensory profiles of regular and reduced-fat commercial processed cheese spreads Processed Cheese Analogues Incorporating Fat-Substitutes 1. Composition, Microbiological Quality and Flavour Changes During Storage at 5 8C Processed Cheese Analogues Incorporating Fat-Substitutes 2. Rheology, Sensory Perception of Texture and Microstructure ENERGY CONSUMED DURING MANUFACTURING OF CERTAIN DAIRY PRODUCTS ON A SMALL SCALE A mathematical model of direct sun and solar drying of some fermented dairy products (Kishk) EFFECTS OF PROBIOTIC KUMBU-YOGHURT ON CHOLESTEROLEMIA AND HISTOLOGICAL CHANGES IN CHOLESTEROL-FED RATS COMPARISON AND PPROPERTIES OF SOME MARKET DRIED INFANT FORMULAS IN COMPARISON WITH HUMAN, COWS AND BUFFALOES MILKS. Utilization of Goat's milk in Making Functional Low-and Full-fat Yoghurt MAKING BIOYOGURT USING NEWLY ISOLATED LACTIC ACID BACTERIA WITH PROBIOTIC FEATURES The potential effect of feeding white soft cheese containing vegetable oils on blood lipid profile and some enzymes of rats New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures Isolation of Enterococcus faecium NM113, Enterococcus faecium NM213 and Lactobacillus casei NM512 as novel probiotics with immunomodulatory properties IMPROVING OF LOW-FAT PROCESSED CHEESE SAUCES USING DIFFERENT FAT REPLACERS. EVALUATION OF SOME PROCESSED CHEESE SPREADS AND SAUCES AVAILABLE IN THE EGYPTIAN MARKET.