IMPROVING THE TEXTURAL PROPERTIES OF NOZZARELLA CHEESE MADE FROM UF-BUFFLO MILK RETENTATE USING UITRAFILTERED(UF) Retentate in Mozzarella Cheese Making Production of processed cheese using cheddar cheese and cheese base. 4. Microbiological and organoleptic qualities preparation of powdered pancreatic extract with different methods production of low-fat halloumi cheese Production of Halloumi Cheese From Different Types of Milk EVALUATION OF HALLOUMI CHEESE AVAILABLE IN THE EGYPTIAN MARKETS Utilization of H2O2 and LP-system treated milk in the manufacture of Domiati cheese. preparation and properties of powdered beverages based on karkadeh extract in permeate hydrogen peroxide as a milk preservative Electrophoretic patterns of cow's and buffalo's milk, yoghurt and Domiati cheese proteins as affected by the preservation of milk with Lp-system and hydrogen peroxide Production of processed cheese using Cheddar cheese and cheese base. 3. Compositional quality Some trials to hydrolyse whey proteins and their effect on milk bacterial count. A Study On Preparation Of Pancreatic Extract And Its Stability During Storage Acceleration of domiati cheese ripening by using pancreatic extract Acid development in cows’ and buffaloes’ butter in relation to fat oxidation Major phospholipid fractions of goats’ milk oxidative stability of processed cheese spreads as affected by added whey proteins/ carrageenan particulate Preparation and use of whey protein/carrageenan particulate in making low-fat yoghurt COMPARISON AND PPROPERTIES OF SOME MARKET DRIED INFANT FORMULAS IN COMPARISON WITH HUMAN, COWS AND BUFFALOES MILKS. Effect of Fat Content, Fat Replacers and Emulsifying Salts on Half and Low-Fat Processed Cheese Spreads Preparation and Properties of Low Fat Processed Cheese Spreads Preparation and properties of set fermented milk containing inulin and different probiotics Isolation and characterization of bacteriocins produced by Bifidobacterium lactis BB-12 and Bifidobacterium longum BB-46 Studies on cephalotyre (Ras) cheese coating. II.-Effect on ripening