Journal of Food and Dairy Sciences

Home Articles List

Articles in Press

Current Issue

Journal Archive

Volume 15 (2024)

Volume 14 (2023)

Volume 13 (2022)

Volume 12 (2021)

Volume 11 (2020)

Volume 10 (2019)

Volume 9 (2018)

Volume 03 (2018)

Volume 8 (2017)

Issue 12

Issue 11

Issue 10

Issue 9

Issue 8

Issue 7

Issue 6

Issue 5

Issue 4

Issue 3

Issue 2

Issue 1

Volume 7 (2016)

Volume 6 (2015)

Volume 5 (2014)

Volume 4 (2013)

Volume 3 (2012)

Volume 2 (2011)

Volume 1 (2010)

Volume 34 (2009)

Volume 33 (2008)

Volume 32 (2007)

Volume 31 (2006)

Volume 30 (2005)

Volume 29 (2004)

Volume 28 (2003)

Volume 27 (2002)

Volume 26 (2001)

Volume 25 (2000)

Volume & Issue: Volume 8, Issue 11, November 2017, Page 419-459


1		Influence of Bee Pollen on the Bioactive Behavior, Sensory and Physicochemical Properties of White Cheese Made from Camel and Cow Milk Mixture
	Page 419-424
	Abeer M. Abd Elhamid; Mervet M. Elbayoumi
	View Article \| PDF 364.05 K \| View on SCiNiTO

2		Effect of Feeding the Experimental Rats with Domiati Cheese on their Histopathological Alterations.
	Page 425-430
	A. S. Soliman; M. M. Deabes; H. M. Ali; A. EL kholy
	View Article \| PDF 397.18 K \| View on SCiNiTO

3		Chemical Composition and Quality of Labneh Contaning Palm Oil Made by Frequent Homogenizer.
	Page 431-434
	R. M. Hassabo
	View Article \| PDF 228.32 K \| View on SCiNiTO

4		Low Lactose White Soft Cheese Made with Bioprocessing Treats and Ultrafiltration Technique
	Page 435-443
	Wedad A. Metry; Manal K. A. Khider; Fathia A. Yassin
	View Article \| PDF 2.85 MB \| View on SCiNiTO

5		Chemical Composition and Microbiological Quality of Laban Rayeb in Assuit City.
	Page 445-447
	Hanan A. Ahmed; Y. H. Shahein; M. A. Mohran; A. A. Tammam
	View Article \| PDF 192.29 K \| View on SCiNiTO

6		Utilization of Ras Cheese Sweet Whey, Acidic Cheese Whey and Permeate to Improve of Baladi Bread Properties
	Page 449-453
	A. M. Gaber; A. S. Abd- El Satar; I. M. I. Abdeen
	View Article \| PDF 241.44 K \| View on SCiNiTO

7		Utilization of Eggshells By-Product as A Mineral Source for Fortification of Bread Strips
	Page 455-459
	M. Ali; W. Z. Badawy
	View Article \| PDF 214.37 K \| View on SCiNiTO

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

Influence of Bee Pollen on the Bioactive Behavior, Sensory and Physicochemical Properties of White Cheese Made from Camel and Cow Milk Mixture

Effect of Feeding the Experimental Rats with Domiati Cheese on their Histopathological Alterations.

Chemical Composition and Quality of Labneh Contaning Palm Oil Made by Frequent Homogenizer.

Low Lactose White Soft Cheese Made with Bioprocessing Treats and Ultrafiltration Technique

Chemical Composition and Microbiological Quality of Laban Rayeb in Assuit City.

Utilization of Ras Cheese Sweet Whey, Acidic Cheese Whey and Permeate to Improve of Baladi Bread Properties

Utilization of Eggshells By-Product as A Mineral Source for Fortification of Bread Strips