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
