This study compared the usage of raw milk, heat treated milk and pasteurized milk in the
manufacture of Egyptian soft Domiati cheese. The physico-chemical composition of the …

I wish to express my highest appreciation to Prof. Dr. Mohamed Nour-Eldin F. Hamad
Professor of dairy science, Fac. of Agric., Dammita University, for his direct supervision …

The present study aimed to make white soft cheese (WSC) with different salt concentrations,
using Bifidobacterium longum cultures (5%), microbial rennet (0.2%). Cheese samples were …

To study the effect of adding Yoghurt starter or Bifidobacterium starter alone or admixture of
them on the quality of Tallaga cheese, 16 treatments were processed into cheese from …

The aim of the present work was to evaluate the quality and hygiene practices in small dairy
processing plants in Giza. Samples of raw milk and finished product (soft cheese) were …