Effect of addition of Proteolytic enzymes and bacterial hydrolyzate on th eproperties and ripening of Domiati cheese.

Research Authors
Said, M.R.; Mohran, M.A. and Hanfy, N.E.
Research Department
Department of Dairy Science
Research Journal
Assiut .J. Agricul. Sci.
Research Member
Mohamed Attia Mohran
Research Pages
pp.240-255
Research Vol
vol. 21 No.2
Research Year
1990

Physico-chemical characteristics of colostrum and the influence of its addition on some technological properties of normal milk.

Research Authors
Ibrahim, M. Esmat; Mohran, M.A. and Hanafy, N.E.
Research Department
Department of Dairy Science
Research Journal
Assiut J. Agricul. Sci.
Research Member
Mohamed Attia Mohran
Research Pages
pp.221-239.
Research Vol
vol. 21 No.2
Research Year
1990

Utilization or full cream milk powder in Domiati cheese making. 1- Composition and yield of cheese as influenced by total solids content of used milk.

Research Authors
Mohran, M.A. and Fahmy, M.A.
Research Department
Department of Dairy Science
Research Journal
Agricul. Sci
Research Member
Mohamed Attia Mohran
Research Pages
pp.133-157
Research Vol
vol. 20 No.5
Research Year
1989
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