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د / عبداللاه عبداللطيف عبدالله حسن

مدرس -

كلية الزراعة

العنوان: كلية الزراعة- قسم علوم الألبان- الدور الثالث الجناح البحرى

12

إعجاب
2018 | الكلمات المفتاحية fat set yogur, skim milk powder, milk protein concentrate,
Influence of Incorporation of Different Dried Dairy Ingredients and Inulin on thePhysicochemical Properties of Non-fat SetYogurt
This study was carried out to investigate the possibility of manufacturingnon-fat set yogurt with acceptable quality from reconstituted skim milk powder (SMP) 10% T.S, fortified with; skim milk powder, milk protein concentrate (MPC), whey protein concentrate (WPC)and sodium caseinate (NaCn)at concentrations of 1.5, 3.0, and 4.5%, respectively. A control sample was prepared without anyadditives.The other twelve mixeswere fortified with % ... إقراء المزيد

2017 | الكلمات المفتاحية Ras Cheese, Quality Enhancement, Sodium Chloride, Potassium Chloride,
Quality Enhancement of Ras Cheese with Sodium Chloride And / Or Potassium Chloride
_as cheese was made by the traditional method__ from a _ _mixture of__ buffalo’s and _ _cow ’s milk. The resultant cheese was chemically, microbiologically and sensory evaluated during ripening (90 d.). The results indicated that moisture, fat, fat in dry matter, soluble nitrogen, soluble nitrogen coefficient, total volatile fatty acids, soluble tyrosine and soluble tryptophane of fresh Ras cheese ... إقراء المزيد

2015 | الكلمات المفتاحية adulteration, milk analyzer, formalin, heat treatment,
DETECTION OF RAW BUFFALO'S MILK ADULTERATION IN SOHAG GOVERNORATE
A total of 85 raw buffalo's milk samples were collected randomly from dairy shops (n=25), street vendors (n=30) as well as from farmer's houses (n=30) in Sohag Governorate. These samples were physically and chemically examined in order to determine whether they were adulterated by addition of water, partial skimming of fat, addition of inhibitory substances, preservatives or commercial additives and ... إقراء المزيد

2008 | الكلمات المفتاحية Low Fat, Ras Cheese,
Quality Enhancement of Low Fat Ras cheese
low fat cheese إقراء المزيد

2004 | الكلمات المفتاحية lowsalt, Domiati Cheese,
Characteristics of Low Salt Domiati Cheese
low salt Domiti cheese إقراء المزيد

2002 | الكلمات المفتاحية Low Fat Domiati Cheese,
Characteristics of Low Fat Domiati Cheese Made with Sodium Chloride and /or Potassium Chloride.
CHARACTERISTICS OF LOW FAT DOMIATI CHEESE MADE WITH SODIUM CHLORIDE AND /OR POTASSIUM CHLORIDE. إقراء المزيد

2002 | الكلمات المفتاحية Low Fat Domiati Cheese Made wi,
Characteristics of Low Fat Domiati Cheese Made with Sodium Chloride and /or Potassium Chloride
Domiati cheese was made by the traditional method from a mixture of Buffalo’s and Cow ’s milk (2% fat). Milk was salted by 2% salt either singly or as mixtures of sodium chloride and potassium chloride at a molar (ratio) of 2:0, 0:2, 1:1 and 2:1, respectively. The resultant cheese was chemically, microbiologically and sensory evaluated during storage at refrigerator ... إقراء المزيد

2002 | الكلمات المفتاحية Low Fat, low salt, Domiati Cheese,
Characteristics of Low Fat and salt Domiati Cheese
Domiati cheese was made by the traditional method from a mixture of buffalo’s and cow ’s milk. The resultant cheese was chemically, microbiologically and sensory evaluated during storage at refrigerator temperature for 30 days. The results indicated that the cheese yield, moisture, salt and salt in serum of fresh Domiati cheese decreased significantly with decreasing salt concentrations in cheese milk. ... إقراء المزيد