Mohamed Nour-Eldin Farid Hamad

TL;DR: In this paper, the authors used oat, talbina, lima bean and sweet lupin in the fortification of kareish cheese with functional foods, which had an observed increasing effect on the content of cheese moisture, also a noticeable increase in fat, ash, fiber content, and slight increase in total protein.

TL;DR: Kareish cheese was analyzed for main chemical composition, organoleptic properties, yield and economic evaluation as discussed by the authors, and the correlation coefficients between chemical analysis of cheese and whey output different treatments were positive and highly significant (p<0.001) in most relations.

TL;DR: In this article, the nutritional and health values of bio-yoghurt made from cow and coconut milk by adding 5% honey were investigated, where eight treatments of yoghurt were made from either traditional or ABT cultures and were stored in refrigerator at 5°C for 14 days.

TL;DR: In this paper, the effect of blending whey protein paste (a byproduct in Ras cheese production) with jameed curd on the chemical composition and microbial properties of the produced Jameed was studied.