Effect of Microwave Treatment on Chemical Composition and Microbiological Quality of Milk

Utilization of Whey and Permeate to Produce Single Cell Protein by Using some Yeasts

Characterization of Transglutaminase Isolated from Rosemary Leaves, and Development of Chemical, Rheological and Sensory Properties of Kareish Cheese Made with Transglutaminase.

Antimicrobial Effect for Both of Carboxy Methyl Cellulose and Chitosan Treated with Ferulic Acid or Nanosilver Particles as Edible Coatings used for Some Refrigerated Beef Samples

Effect of Fat Replacers on the Quality of Low-Fat Munster-Like Cheese

Evaluation of White Soft and Processed Cheese Brands Available in the Egyptian Local Market and Manufactured According to the Egyptian Standard Specification

Enhancing Antioxidant Activities of Cupcakes by Using Pumpkin Powder During Storage

Essential Oils of Citrus Fruit Peels Antioxidant, Antibacterial and Additive Value as Food Preservative

Evaluation of Silicon Concentration in Milk from Different Species and in Certain Dairy Products in Egypt

Implementation of the Hazard Analysis Critical Control Point (haccp) System for Processed Cheese Production Line.