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الرئيسية > المشروعات البحثية > RP06

عناوين المشروعات البحثية لقسم علوم وتكنولوجيا الالبان

Production of White Cheese with Standard Specifications.
Biochemical Studies on Starter Bacteria Related to The Dairy Industries.
Expanding the Use of Whey in Food and Increase the Food Safety
Mastitis in Egyptian Dairying
Studies on the Microbial Physiology and Enzymes for the Acceleration of Cheese Ripening.
Improvement of Domiatti Cheese Properties Using Genetically Modified Starters.
Some Studies to Produce Foods Suitable for Children
Enhancing Flavor Characteristics and Maturation Rate of Cheese by Selected Enzymatic and Microbial Treatments
Utilization of Some Oil Seed Proteins to Obtain Some Simulated Dairy Products
Enhancing Ethanol Production by Genetically Manipulated Fungi and Yeasts.
Antimicrobial Factors in Buffaloes Milk.
Selection and Characterization of Lactic Bacteria from African Cheeses with Specific Reference to Salt Tolerant Bacteriophage Resistate and Impact on Product Quality
Production of Starter Cultures for the Egyptian Dairy Industry
Antimicrobial Factors in Buffaloes Milk
Studies on Ewes' Milk in Western Desert of Egypt.
Selection of Adjuncts for the Acceleration of Cheese Ripening and Enhancement of Cheese
Studies on Camel's Milk
Improvement of Egyptian Cheese – Making Through Starter Selection and Training Programs.
Studies on Bacteriophage from Egyptian Products.
Development of Food Industry Packing to Keep the Nutritional Value and Improve the Local Production Competition.
Selection of Cultures for Ras Cheese Making.
Development and Selection of Cultures for Production of Traditional Cheese Types
A Cheese Clinic System for the Enhancement of Egyptian Cheese Quality.
Selection of Lactic Bacteria from the Egyptian Environment with the Ability to Survive, Adhere and Inhibit Diarrhea – Causing Microorganisms in the Intestinal Tract
Production of Low- Fat Soft Type Cheese with Improved Characteristics
Enhancement and Development the Method of Education in Dairy Science and Technology Department
Studies on the Microbial Physiology and Enzymes for the Acceleration of Cheese Ripening.
Utilization of Whey in Food Products.
Development of Novel Dairy Products for the Egyptian Market.
Isolation and Characterization of Egyptian and French Wild Starter.
ur Aptitude dentification Moléculaire et Caractérisation Technologique de Souches de Bactéries Lactiques Isolées de Produits Artisanauaux Egyptiens et Libanais et Étude de LeÁ L’élaboration de Produits.
The Use of Propionicin Plg -1-Encoding Strains in Dairy Industries
Chemical and Microbial Studies on Liquid Milk and Dairy Products in Egypt
Probiotic potential of lactic acid bacteria isolated from Egyptian environment
Conversion of wastes and By-products into value-added products and energy alternatives
Application of salt whey from Egyptian cheese varieties and Cheddar in process cheese making
Evaluation of water- soluble vitamins in Egyptian liquid Milk and study the effect of heat treatment on milk vitamins

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