Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture‐based acid curd and micellar casein concentrate by Ahmed R. A. Hammam, Lloyd E. Metzger

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Manufacture of process cheese products without emulsifying salts using acid curd and micellar casein concentrate by Ahmed R.A. Hammam, Rohit Kapoor, Lloyd E. Metzger

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Production and storage stability of concentrated micellar casein by Ahmed R.A. Hammam, Steven L. Beckman, Lloyd E. Metzger

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Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate by Ahmed R. A. Hammam, Rohit Kapoor, Prafulla Salunke, Lloyd E. Metzger

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Optimization of Spiral-Wound Microfiltration Process Parameters for the Production of Micellar Casein Concentrate by Chenchaiah Marella, Venkateswarlu Sunkesula, Ahmed R. A. Hammam, Anil Kommineni, Lloyd E. Metzger

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Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese by Khalid A. Alsaleem, Mahmoud E. A. Hamouda, Raed Reshaid Alayouni, Mohamed Salem Elfaruk, Ahmed R. A. Hammam

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Occurrence of <i>Listeria</i> spp. in Soft Cheese and Ice Cream: Effect of Probiotic <i>Bifidobacterium</i> spp. on Survival of <i>Listeria monocytogenes</i> in Soft Cheese by Rania M. Ewida, Walaa S. Hasan, Mohamed Salem Elfaruk, Raed Reshaid Alayouni, Ahmed R. A. Hammam, Dalia G. Kamel

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Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties by Mahmood A. Hashim, Liudmila A. Nadtochii, Mariam B. Muradova, Alena V. Proskura, Khalid A. Alsaleem, Ahmed R. A. Hammam

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Nutritional, antioxidant, and antimicrobial assessment of carrot powder and its application as a functional ingredient in probiotic soft cheese by Dalia G. Kamel, Ahmed R.A. Hammam, Mohamed A.H. Nagm El-diin, Nancy Awasti, Asmaa M. Abdel-Rahman

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Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making by Dalia Gamal Kamel, Ali I. A. Mansour, Mohamed A. H. Nagm El-diin, Ahmed R. A. Hammam, Dipakkumar Mehta, Asmaa Mohamed Abdel-Rahman

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Measurement of carbohydrates and organic acids in varieties of cheese using high‐performance liquid chromatography by Mahmoud E. Ahmed, Ahmed R. A. Hammam, Abd El‐Fatah Ali, Khalid A. Alsaleem, Mohamed Salem Elfaruk, Dalia G. Kamel, Asmaa H. M. Moneeb

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Compositional characteristics of dairy products and their potential nondairy applications after shelf-life by Nermeen N. Nasralla, Nanis H. Gomah, Morsy M. Aly, Jelan A. Abdel-Aleem, Ahmed R.A. Hammam, Dina M. Osman, Yaser M.A. El-Derwy

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Enhancement of the Molecular and Serological Assessment of Hepatitis E Virus in Milk Samples by Ibrahim M. Sayed, Ahmed R. A. Hammam, Mohamed Salem Elfaruk, Khalid A. Alsaleem, Marwa A. Gaber, Amgad A. Ezzat, Eman H. Salama, Amal A. Elkhawaga, Mohamed A. El-Mokhtar

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