Journal of Food and Dairy Sciences

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Volume & Issue: Volume 9, Issue 1, January 2018, Page 1-49


1		Effect of Certain Dietary Fibers on Kariesh Cheese Characteristics
	Page 1-5
	Esraa Mohamed; M. Abo-srea; EL –Tahra Ammar
	View Article \| PDF 203.21 K \| View on SCiNiTO

2		Keeping Quality of Kareish Chees as Affected with Added Certein Spices and Herbs Oil as Antifungal Agents.
	Page 7-12
	A. E. Saleh
	View Article \| PDF 276.99 K \| View on SCiNiTO

3		Influence of Adding Inulin as a Fat Replacer on the Characteristics of Yoghurt
	Page 13-17
	Manal Khodear; Abeer Zayan; A. A. Tammam; M. A. Mohran
	View Article \| PDF 240.09 K \| View on SCiNiTO

4		Isolation, Technological Characterization and Safety Assessment of Potential Adjunct Cultures of Lactic Acid Bacteria
	Page 19-29
	El-Tahra Ammar; A. El-Shazly; Samar Zalma; W. M. El-Sharoud
	View Article \| PDF 328.14 K \| View on SCiNiTO

5		Impact of High Hydrostatic Pressure on Composition and Quality of Yoghurt
	Page 31-35
	Seham Swelam
	View Article \| PDF 5.51 MB \| View on SCiNiTO

6		Composition and Quality of Soft Cheese Made from Milk Treated with High Hydrostatic Pressure
	Page 37-40
	Seham Swelam
	View Article \| PDF 2.16 MB \| View on SCiNiTO

7		Nutraceuticals Impact on Probiotics Growth: A Challenge in Synbiotic-Yoghurt Production
	Page 41-49
	M. A. E. Gomaa
	View Article \| PDF 473.05 K \| View on SCiNiTO

Journal of Food and Dairy Sciences (JFDS) - Articles List

Effect of Certain Dietary Fibers on Kariesh Cheese Characteristics

Keeping Quality of Kareish Chees as Affected with Added Certein Spices and Herbs Oil as Antifungal Agents.

Influence of Adding Inulin as a Fat Replacer on the Characteristics of Yoghurt

Isolation, Technological Characterization and Safety Assessment of Potential Adjunct Cultures of Lactic Acid Bacteria

Impact of High Hydrostatic Pressure on Composition and Quality of Yoghurt

Composition and Quality of Soft Cheese Made from Milk Treated with High Hydrostatic Pressure

Nutraceuticals Impact on Probiotics Growth: A Challenge in Synbiotic-Yoghurt Production