Main Subjects = Dairy Science
Number of Articles: 45
Characteristics of Soft Cheese Fortified by Moringa oleifera and Mentha piperita Leaves

Volume 55, Issue 2, April 2024, Pages 55-67

Asmaa H. M. Moneeb; Raghda M.S. Moawad; Dina M. Osman

Manufacture of Probiotic Soft Cheese by Using Bifidobacterium breve and Fortification by Yeast Extract

Volume 54, Issue 2, April 2023, Pages 48-62

Hager Tawfiq; Ahmed M. Hamdy; Aly I. Hassan; Dalia G. Kamel; Dina M. Osman

Impact of Adding Whey Protein Concentrate to Goat`s Milk on the Properties of yoghurt

Volume 54, Issue 2, April 2023, Pages 63-72

ahmad M.M. Attia; Fathy E. El-Gazzar; Yaser M.A. El-Derwy

Improving the Functional Properties of Bio-yogurt by Adding Whey Protein Concentrate and Arabic Gum

Volume 54, Issue 1, January 2023, Pages 19-33

Ali Fadawy; Aly I. Hassan; Khaled G. Zaki; Ahmed M. Hamdy

Fortification of ice milk with purslane (Portulaca oleracea) bioactive compounds

Volume 54, Issue 1, January 2023, Pages 34-49

Dina M. Osman; Hany A. Noureldin; Fathy E. El-Gazzar; Khaled H. Salman

Utilization of Pomegranate Peels Powder as a Novel Preservative in White Soft Cheese Making

Volume 54, Issue 1, January 2023, Pages 50-65

Mohamed Aziz; Adel A. Tammam; Mohamed A.H. Nagm El-diin; Ahmed M. Hamdy

Mycoflora of Some Cheese Types in Assiut City, Egypt

Volume 53, Issue 5, December 2022, Pages 13-23

Azza H. Zain El-din; Ali M. Abd El-Rahim; Fathy E. El-Gazzar; Dina M. Osman; Ghada A. Mahmoud

Metalonaonoparticles: Friends to Probiotics, Enemies to Pathogenic Bacteria in Dairy Sector

Volume 53, Issue 5, December 2022, Pages 24-36

Raghda M.S. Moawad; Yasmeen Abdallah; Fawzy S. Ibrahim

Probiotic Attributes Potential of Some Yeast Strains

Volume 53, Issue 5, December 2022, Pages 37-51

Ahmed A. Abd El-Dayem; Yasser A. Abd El-Tawab; Fathy E. El-Gazzar; Dalia G. Kamel

Chemical Composition and Microbiological Quality of Camel Milk

Volume 53, Issue 4, October 2022, Pages 1-11

Hanan A. Ahmed; Ali M. Abd El-Rahim; Mohamed A. Mohran; Nour El- Hoda H. Mahmoud; ELhagag A. Hassan

Production of Fermented Camel Milk Beverage Flavoured with Some Plant Extracts

Volume 53, Issue 4, October 2022, Pages 12-26

Osama Khalil; Eslam Khalil; Adel A. Tammam; Wael F. Elkot

Improving The Properties of The Egyptian Hard Cheese (Ras Type) with Adding Some Probiotic Lactobacillus spp. as Adjunct Cultures

Volume 53, Issue 1, March 2022, Pages 12-30

Mohamed A. Abd-Elmonem; Adel A. Tammam; Wahid I. El-Desoki; Abdel-Naser A. Zohri; Asmaa H. M. Moneeb

Characteristics of Low-Fat White Soft Cheese Made with Different Ratios of Bifidobacterium bifidum

Volume 53, Issue 1, March 2022, Pages 31-44

Asmaa H. M. Moneeb; Abdelfatah K. Ali; Mahmoud E. Ahmed; Yaser M. A. Elderwy

Effect of Using Probiotic Bacteria as Adjunct Culture in Domiati Cheese Making

Volume 52, Issue 3, September 2021, Pages 48-58

Asmaa H. M. Moneeb; Yaser M. A. El-Derwy

Influence of Adding Mucilage as a Fat Replacer on the Characteristics of Yoghurt

Volume 50, Issue 2, June 2019, Pages 26-37

A. A. Tammam; M. A. Mohran; Manal M. Khodea; Abeer F. Zayan

Evaluate the Chemical and Microbiological Quality of Laban Rayeb Manufactured

Volume 50, Issue 2, June 2019, Pages 38-52

M. A. Mohran; A. A. Tammam; Hanan A Ahmed; Y. H. Shahein

Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract

Volume 50, Issue 2, June 2019, Pages 53-67

M. A. Mohran; A. M. Abd-El Rahim; A. M. Hassanein; Shaymaa H. Sadek

Technological and Characteristics of Low-Fat Cheeses: A Review

Volume 50, Issue 1, March 2019, Pages 15-27

A. R.A. Hammam; Mostafa S I Ahmed

Assiut Journal of Agricultural Sciences

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