Personal Information

  • Position : Professor
  • Department : Dairy
  • Specification :
  • Work Phone : 965211835
  • Email : dr_mnour@du.edu.eg

E-Courses

Researches

  • 1 - Research Title:
  • Adding Essences or Vegetable Pickles to Goats milk to improve the Quality of Soft Cheese made it
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  • 2 - Research Title:
  • book of abstract
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  • 3 - Research Title:
  • Effect of Starter Culture on The Quality and Yield of Karish Cheese Made From Buffalo’s Milk
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  • 4 - Research Title:
  • Effects of Supplementing Rations with Calcium Salts of Fatty Acids on the Production and composition of Milk from Lactating Buffaloes
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  • 5 - Research Title:
  • Evaluation of Increasing Processed Cheese Spread Yield by Increasing Amount of Water Added to the Blend
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  • 6 - Research Title:
  • Manufacture of Mozzarella Cheese using Glucono-Delta-Lactone
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  • 7 - Research Title:
  • Physical properties and chemical composition of cow's and buffalo's milk in Qena governorate
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  • 8 - Research Title:
  • Quality of Soft Cheese made with Goat's milk as affected with the Addition of certain Essences
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  • 9 - Research Title:
  • The Physical and chemical Properties of Camel's and Sheep's Milk in Qena Governorate
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  • 10 - Research Title:
  • The Effect of Adding Microbial Transglutaminase Enzyme to Cheese Milk on the Quality of Halloumi-Like Cheese Made From Recombined Skimmed Milk Powder
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  1. Isolation and identification of Egyptian Ras cheese (Romy) contaminating fungi during ripening period
  2. Comparative study between traditional Domiati cheese and recombined Feta cheese
  3. Toxicity Evaluation and Antimicrobial Activity of Purified Pyocyanin from Pseudomonas aeruginosa
  4. Physical properties and chemical composition of cow's and buffalo's milk in Qena governorate
  5. Using Goat’s Milk, Barley Flour, Honey, and Probiotic to Manufacture of Functional Dairy Product
  6. Role of Fungal Enzymes in the Biochemistry of Egyptian Ras Cheese during Ripening Period
  7. Manufacture of Mozzarella cheese using Glucono-Delta-Lactone
  8. Chemical, rheological, microbial and microstructural characteristics of jameed made from sheep, goat and cow buttermilk or skim milk
  9. Influence of Sex and Calf Weight on Milk Yield and Some Chemical Composition in the Egyptian Buffalo's
  10. Quality of Soft Cheese made with Goat's Milk as affected with the Addition of certain Essences
  11. Effect of Adding Glucono-δ-Lactone, Different of Starters, Rennet on the Chemical Composition, Yield and Economic Study of Kareish Cheese
  12. Chemical and Microbial Characterizations of Bio-Yoghurt Made Using ABT Culture, Cow Milk and Coconut Milk
  13. Effect of Volatile Oils on Fungal Growth and Their Toxins Production
  14. Effect of Goat's Milk Supplementation with Tamr on Free Fatty Acids, Antioxidant Activity, and Probiotic Bacteria of Bio-Rayeb Milk
  15. Impact of innovative formson the chemical composition and rheological properties of jameed
  16. Effect of Moisture Content on the Quality of Process Cheese Spread
  17. Quality of rayeb milk fortified with tamr and honey
  18. Sustainability of higher educational buildings: retrofitting measures to enhance energy performance—the case of AASTMT business management school building, Egypt
  19. Improvement of some Rheological Characteristics of Jameed by Adding Whey Protein
  20. Chemical Composition, Sensory Evaluation, Starter Activity and Rheological Properties of Cow and Coconut Milk
  21. Effect of fortification with whey protein on the chemical, microbial and organoleptical properties of Labneh
  22. Effect of Starter Culture on The Quality and Yield of Karish Cheese Made From Buffalo’s Milk
  23. Biological control of subterranean termites (Psammotermes hypostoma) by entomopathogenic fungi
  24. Mozzarella cheese from recombined cow milk
  25. Phenotypic correlations among Egyptian buffalo milk production and its major chemical constituents
  26. IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES 2. ADDING OF SOME FLAVOURING AGENTS
  27. The Physical and Chemical Properties of Camel's and Sheep's Milk in Qena Governorate
  28. The constituents of Achillea santolina: Phytochemical and antimicrobial studies
  29. Chemical Composition, Microbial Properties and Sensory Evaluation of Bio-Yoghurt Made From Admixture of Cow and Coconut Milk and Honey
  30. Effect of fortification palm oil with some Egyptian spices on physico-chemical composition, microbiological analysis, sensory evaluation and economic study of Tallaga-like cheese
  31. Attempting to produce Egyptian Tallaga cheese with International Specifications
  32. Technology and Microbiological Studies on some Probiotic Dairy Beverages Fortified with Pineapple Pulp
  33. Analysis of Representative Samples of UHT Sterilized Milk in the Egyptian Market
  34. Effect of Addition Dates “Hayani” on Yield, Chemical Composition and Sensory Evaluation of Ice Cream
  35. Effect of jameed form on the chemical composition, rheological and microbial properties
  36. Effect of fortification with texturized soy protein on the chemical, microbial and sensorial attributes of Labneh made for goat's milk
  37. Development of guava probiotic dairy beverages: application of mathematical modeling between consumer acceptance degree and whey ratio
  38. Optimization of design parameters for manufacturing a radial active magnetic bearing with 12-poles
  39. Manufacture of functional Kareish cheese fortified with Oat, Talbina, Lima bean and Sweet Lupin
  40. Chemical Composition, Antioxidant and Antimicrobial Activities of Oat, Barley, Sweet Lupin and Lima Bean
  41. Effect of Fortification with Guava Pulp on Some Properties of Bio-Rayeb Milk Made from Goat’s Milk
  42. Effect of fortification palm oil with some spices on physico-chemical composition, microbiological analysis, sensory evaluation and economic study of Tallaga-like cheese
  43. Effect of Clove Oil on Physicochemical and Microbiological Characteristics of Egyptian Ras Cheese (Romy) during Storage
  44. STUDIES ON THE APPLICATION OF WHEY RETENTATE PRODUCED BY ULTRAFILTRATION IN PROCESS CHEESE MANUFACTURE
  45. Evaluation of low calories ice cream properties prepared by using fat replacer and sweetener
  46. Preparation of functional frozen-yoghurt using fat replacer and sweetener substitutes
  47. A suggested proposal to activate the role of the blue ocean strategy in enhancing the sustainable competitive advantage at Assiut University: Case Study
  48. Effect of adding some spices on physicochemical, organoleptic and microbiological properties of Ras cheese
  49. Impact of Addition Tamr and Honey on Chemical Composition, Starter Activity and Rheological Properties of Goat’s Milk
  50. Utilization ABT Culture, Coconut Milk, and Honey in Bio-Yoghurt Manufacture
  51. THE RELATION BETWEEN MILK YIELD AND COMPOSITION OF INDIVIDUAL BUFFALOES
  52. Improvement of white cheese spread properties: 1. comparative study
  53. Adding Essences or Vegetable Pickles to Goats Milk to improve the Quality of Soft Cheese made it
  54. Studies on Fatty Acids Composition, Antioxidants and Antibacterial Activity of some Egyptian vegetable Oils
  55. Preparation of Functional Probiotic Dairy Beverages fortified with Pomegranate Juice Concentrate
  56. Preparation of Functional Ice Milk from Sweet Lupine flour
  57. The Effect of Adding Microbial Transglutaminase Enzyme to Cheese Milk on the Quality of Halloumi-Like Cheese Made From Recombined Skimmed Milk Powder
  58. Potential toxicity assessment of novel selected essential oils for management of the subterranean termite, Psammotermes hypostoma Desenex
  59. Effect of type of colorant on the physicochemical properties of Ras cheese and its whey
  60. The Effect of Replacing Milk Fat with Vegetable Oils on Labneh Content of Omega-3, Omega-6 and Omega-9
  61. Phytochemical Screening Techniques and Standardization Colorant for Commercial Annatto Extract and other Equality Extracts
  62. Physicochemical, microbiological evaluation of probiotic milk beverages fortified with concentrated apple juice
  63. Physicochemical, Organoleptic and Microbiological Properties of Ras Cheese Treated with Certain Spices
  64. Incidence of Enterococcus termitis in Cheese Whey
  65. Effect of Mixing Whey Protein with Jameed Past on the Chemical Composition, Rheological and Microbial Properties
  66. The effect of starter type on the quality of Tallaga soft white cheese
  67. Mozzarella cheese from cow skim milk and palm oil
  68. Influence of feeding protected and unprotected fat on milk yield and milk composition in postpartum period of dairy buffaloes.
  69. EVALUATION OF METHODS USED FOR MAKING SOFT CHEESE
  70. Renal registry for chronic kidney disease patients in Egypt: causes and comorbidities, data from a private clinic in an urban area
  71. Analysis of PV Water Pumping System in Different Geographical Locations in Egypt
  72. The Effect of Replacing Milk Fat with Vegetable Oils on Labneh Content of Omega-3, Omega-6 and Omega-9
  73. Perfuming Saffron in Egypt in The Era of The Mamluk Sultans:(648-923AH/1250-1517AD)
  74. Chemical, Rheological, Microbiological and Organoleptic Properties of Labneh Manufactured by Using Some Vegetable Oils
  75. Academic Journal of Life Sciences
  76. Producing Stuffed Pate and Potatoes Buriet with Kareish cheese fortified with functional foods
  77. Impact of Etenia 457 and Sativoside on Ice Cream Properties
  78. Loss of Dyes by HPLC Analysis in Ras Cheese and its Whey
  79. EFFECT OF UTILIZATION PARTIAL DRYING BY HOT AIR ON THE CHEMICAL COMPOSITION, RHEOLOGICAL AND MICROBIAL PROPERTIES OF JAMEED
  80. Effect of fortification with texturized soy protein on the chemical, microbial and sensorial attributes of Labneh made for goat's milk
  81. Physical and Chemical Characteristics of Ghazallat Region, Siwa Oasis, Western Desert, Egypt
  82. Isolation and Identification of Egyptian Ras Cheese (Romy) Contaminating Fungi during Ripening Perio
  83. Evaluation And Development Of Methods Used For Making Soft Cheese
  84. IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES 1. COPARATIVE STUDYSITION
  85. Effects of Supplementing Rations with Calcium Salts of Fatty Acids on the Production and composition of Milk from Lactating Buffaloes
  86. Evaluation of Increasing Processed Cheese Spread Yield by Increasing Amount of Water Added to the Blend
  87. Chemical and radiometric characteristics of the rock building materials of the Ancient Egyptian monuments.
  88. INFLUENCE OF PROTECTED AND UNPROTECTED FAT SUPPLEMENTATION ON MILK YIELD AND COMPOSITION IN POSTPARTUM PERIOD OF BUFFALOES.
  89. Properties of processed cheese spread as affected with addition of whey Retentate
  90. The Effect of Storage temperature on the Properties of processed cheese spread
  91. THE PHYSICAL AND CHEMICAL PROPERTIES OF CAMEL'S
  92. Damietta Journal of Agricultural Sciences
  93. Techno-Economic Study for PV Water Pumping System
  94. Journal of Biotechnology Research
  95. Effect of fortification with texturized soy protein on the chemical, microbial and sensorial attributes of Labneh made for goat's milk