Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture‐based acid curd and micellar casein concentrate

por Hammam, Ahmed R. A., Metzger, Lloyd E.
Publicado 2023

Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate

por Hammam, Ahmed R. A., Kapoor, Rohit, Salunke, Prafulla, Metzger, Lloyd E.
Publicado 2021

Probiotic yogurt supplemented with nanopowdered eggshell: Shelf‐life stability, physicochemical, and sensory characteristics

por Kamel, Dalia G., Othman, Aly A., Osman, Dina M., Hammam, Ahmed R. A.
Publicado 2021

Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics

por Kamel, Dalia G., Hammam, Ahmed R.A., Alsaleem, Khalid A., Osman, Dina M.
Publicado 2021

Optimization of Spiral-Wound Microfiltration Process Parameters for the Production of Micellar Casein Concentrate

por Marella, Chenchaiah, Sunkesula, Venkateswarlu, Hammam, Ahmed R. A., Kommineni, Anil, Metzger, Lloyd E.
Publicado 2021

Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese

por Ahmed, Mahmoud E., Rathnakumar, Kaavya, Awasti, Nancy, Elfaruk, Mohamed Salem, Hammam, Ahmed R. A.
Publicado 2021

Effect of fat extraction methods on the fatty acids composition of bovine milk using gas chromatography

por Moneeb, Asmaa H. M., Hammam, Ahmed R. A., Ahmed, Abdelfatah K. A., Ahmed, Mahmoud E., Alsaleem, Khalid A.
Publicado 2021

Occurrence of Listeria spp. in Soft Cheese and Ice Cream: Effect of Probiotic Bifidobacterium spp. on Survival of Listeria monocytogenes in Soft Cheese

por Ewida, Rania M., Hasan, Walaa S., Elfaruk, Mohamed Salem, Alayouni, Raed Reshaid, Hammam, Ahmed R. A., Kamel, Dalia G.
Publicado 2022

Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties

por Hashim, Mahmood A., Nadtochii, Liudmila A., Muradova, Mariam B., Proskura, Alena V., Alsaleem, Khalid A., Hammam, Ahmed R. A.
Publicado 2021

Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria

por Hamdy, Ahmed M., Ahmed, Mahmoud E., Mehta, Dipakkumar, Elfaruk, Mohamed Salem, Hammam, Ahmed R. A., El‐Derwy, Yaser M. A.
Publicado 2020

A novel process to improve the characteristics of low‐fat ice cream using date fiber powder

por Mansour, Ali I. A., Ahmed, Mahmoud A., Elfaruk, Mohamed Salem, Alsaleem, Khalid A., Hammam, Ahmed R. A., El‐Derwy, Yaser M. A.
Publicado 2021

Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making

por Kamel, Dalia Gamal, Mansour, Ali I. A., El-diin, Mohamed A. H. Nagm, Hammam, Ahmed R. A., Mehta, Dipakkumar, Abdel-Rahman, Asmaa Mohamed
Publicado 2022

Measurement of carbohydrates and organic acids in varieties of cheese using high‐performance liquid chromatography

por Ahmed, Mahmoud E., Hammam, Ahmed R. A., Ali, Abd El‐Fatah, Alsaleem, Khalid A., Elfaruk, Mohamed Salem, Kamel, Dalia G., Moneeb, Asmaa H. M.
Publicado 2023

Compositional characteristics of dairy products and their potential nondairy applications after shelf-life

por Nasralla, Nermeen N., Gomah, Nanis H., Aly, Morsy M., Abdel-Aleem, Jelan A., Hammam, Ahmed R.A., Osman, Dina M., El-Derwy, Yaser M.A.
Publicado 2022

Enhancement of the Molecular and Serological Assessment of Hepatitis E Virus in Milk Samples

por Sayed, Ibrahim M., Hammam, Ahmed R. A., Elfaruk, Mohamed Salem, Alsaleem, Khalid A., Gaber, Marwa A., Ezzat, Amgad A., Salama, Eman H., Elkhawaga, Amal A., El-Mokhtar, Mohamed A.
Publicado 2020