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21.
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Microbiological studies of bacterial communities in some local cheese products in Saudi Arabia [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسات ميكروبية للمجتمع البكتيرى فى بعض منتجات الاجبان المحلية فى المملكة العربية السعودية.
In: Mansoura University Journal of Agricultural Chemistry and Biotechnology 2010.v.1(7)
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22.
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Effect of moisture, salt content and ph on the microbiological quality of traditional Egyptian domiati cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير الرطوبة والملح والاس الهيدروجينى على الخواص الميكروبيولوجية للجبن الدمياطى المصرى.
In: Assiut Veterinary Medical Journal 2007.v.53(115)
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23.
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Incorporation of plant seeds solids (sweet lupine and chickpea) into karish cheese analogs [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إدماج جوامد الحبوب النباتية للترمس الحلو والحمص البلدى فى مشابه الجبن القريش.
In: Journal of the Advances in Agricultural Researches 2006.v.11(4)
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24.
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Utilization of turmeric as A natural pigment in ras cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إستخدام الكركم كمادة ملونة طبيعية فى صناعة الجبن الراس.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(2)
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25.
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Effect of starter culture on the quality and yield of karish cheese made from buffalo’s milk [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير نوع البادىء على جودة وتصافى الجبن القريش المصنع من اللبن الجاموسى.‪‪
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(1)
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26.
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Effect of the calf rennet paste on some physiochemical and microbiological properties of buffalo’s pickled soft cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير عجينة منفحة العجول الرضيعة علي الخواص الفيزوكيميائية و الميكروبيولوجية للجبن الطري الخزين المصنع من لبن جاموسي.‪‪
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(1)
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27.
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Chemical composition and occurrence of mycotoxins in six blue¬mould-ripened cheeses in Egypt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التركيب الكيماوي وتواجد السموم الفطرية في ستة أنواع من الجبن المسوى بالفطريات الزرقاء في مصر.‪‪
In: Alexandria Journal of Food Science and Technology 2008.v.5(1)
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28.
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Compositional properties and ripening of white soft cheese made with probiotic cultures [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص التركيبية وتسوية الجبن الأبيض الطرى المصنع باستخدام البكتريا الحيوية.
In: Zagazig Journal of Agricultural Research 2005.v.32(2)
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29.
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Functional and microstructural properties of low fat mozzarella cheese as affected by exopolysaccharides-producing S. thermophilus and storage conditions [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص الوظيفية والتركيبية للجبن الموزاريلا المنخفض الدهن بتاثير سلالات من S. thermophilus المنتجة للسكريات العديدة وظروف التخزين.‪‪‪
In: Mansoura Unviersity Journal of Agricultural Sciences 2005.v.30(5)
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30.
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Using liquid milk fat fraction and fat replacers to improve the quality of low-fat soft cheese [electronic resources]. by Language: English Summary language: Arabic
Other title:
  • استخدام الشق السائل لدهن اللبن و بدائل الدهون في تحسين جودة الجبن الطري منخفض الدهون.‪‪‪
In: Annals of Agricultural Science 2005.v.50(2)
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31.
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32.
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Proteolysis of bifidobacterium SPP. in monterey cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التحليل البروتينى لبكتريا bifidobacterium SPP. فى جبن المنتيرى.
In: Journal of Biological Chemistry and Environmental Sciences 2010.v.5(2)2
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33.
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Preparation and evaluation of a novel ultrafiltered milk- soft cheese, containing full-fat corn germ of healthy benefits [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تحضير و تقييم منتج من الجبن الطرى المصنع من اللبن المركز بتقنية الترشيح الفوقى يحتوى على جنين الذرة كامل الدسم وذو فوائد صحية.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(8)
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34.
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The occurrence of certain elements in milk and some dairy products 3-effect of storage period on the distribution of ZN, FE, CD and PB in soft cheese and stored whey [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • مدى تواجد عناصر معينة فى اللبن ومنتجاته 3-تأثير فترة التخزين على توزيع كل من الزنك والحديد والكادميوم والرصاص فى كل من الجبن الطرى وشرش التخزين.
In: Egyptian Journal of Agricultural Research 2011.v.89(2)
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35.
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Study on producing Halloumi cheese from different types of milk [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسة على انتاج الجبن الحلوم من ألبان مختلفة.
In: Egyptian journal of animal production 2008.v.45 Sup. Iss.
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36.
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Production and utilization of goat's milk in soft cheese making [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تاثير بعض الاضافات الغذائية على انتاج لبن الماعز وتصنيع الجبن الطرى.
In: Mansoura University Journal of Food and Dairy Sciences 2012.v.3(1)
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37.
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Quality developments of kareish cheese during ripening with special reference to biogenic amines [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التطور فى جودة الجبن القريش اثناء التسوية مع الاشارة الخاصة الى الامينات الحيوية.‪
In: Journal of Agricultural Research Kafrelsheikh Univeristy 2009.v.35(2)
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38.
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39.
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Effect of skim buffaloes' milk fortification with zinc salts on the properties of kariesh cheese l [electronic) resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير تدعيم اللبن الجاموسي الفرز بأملاح الزنك علي خواص الجبن القريش.
In: Minufiya Journal of Agricultural Research 2003. v.28(2)
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40.
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Ripened curd cheese slurries in the manufacture of processed cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استحدام معلق خثرة الجبن المسوى فى صناغة الجبن المطبوخ.
In: Alexandria Journal of Food Science and technology 2006.v.3(2)
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