abdalah.hassan

د / عبداللاه عبداللطيف عبدالله حسن

استاذ مساعد - قائم بعمل رئيس قسم علوم الألبان كليه الزراعة جامعة سوهاج

كلية الزراعة

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

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إعجاب
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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

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