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    Publisher: Academic Journals Inc., USA
   
  International Journal of Dairy Science is a high quality peer-reviewed scientific journal dedicated to publish cutting edge research work on all aspects of dairy sciences. Scope of the journal includes: Biochemistry, breeding, economics, engineering, environment, food science, genetics, microbiology, nutrition, pathology, physiology, processing, public health quality assurance, sanitation, microbiology and bacteriology.

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  Editor-in-Chief:  Hussein Azzaz Murad
 
 
Abd-Nasser, N.H. and M.I. Foda, 2002. Cheese whey for enzymes production by some strains of grey Streptomyces. Egyptian J. Dairy Sci., 30: 297-313.
Abo-Elwafa, G.A., M.I. Foda and S.E. Aly, 2015. Comparative studies on fat of white soft cheese collected from Cairo markets. Middle East J. Applied Sci., 5: 328-334.
AbouElsamh, M.M., A.H. Nageib, M.I. Foda and A.M. Bakheit, 2009. Effect of some spices on chemical, microbiological and rheological (meltability) characteristics of Modaffara cheese. Bull. National Nutr. Inst. Arab Republic Egypt, 34: 78-89.
Ahmed, M.B. and M.I. Foda, 2012. Sensory evaluation and antioxidant activity of new Mudaffara cheese with spices under different storage temperatures. J. Applied Sci. Res., 8: 3143-3150.
Awad, A.A.A. and M.I. Foda, 2001. Factors affecting the chemical and physicochemical properties of goat milk protein co-precipitate. Ann. Agric. Sci., 46: 207-220.
Awad, A.A.A., M.A. El-Loly and M.I. Foda, 2001. Properties and Microstructure of mushroom blends with buffalo milk protein-co-precipitate. Proceedings of the 8 th Egyptian Conference Dairy Science and Technology, November 3-5, 2007, International Agriculture Centre, Cairo, Egypt, pp: 163-175.
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El-Samragy, Y.A., A.E. Shehata, M.I. Foda and M.A. Khorshid, 1993. Effect of salt on the production of citric acid from whey as a means for pollution control in Domiati cheese manufacture. Dairy, Food Environ. Sanit., 13: 638-641.
El-Samragy, Y.A., A.E. Shehata, M.I. Foda and M.A. Khorshid, 1993. Suitability of strains and mutants of Aspergillus niger for the production of citric acid from cheese whey. Milchwissenshaft, 48: 498-501.
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El-Samragy, Y.A., M.A. Khorshid, M.I. Foda and A.E. Shehata, 1996. Effect of fermentation conditions on the production of citric acid from cheese whey by Aspergillus niger. Int. J. Food. Microbiol., 29: 411-416.
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El-Sayed, M.M., Z.M.R. Hassan, I.F. Mervat, R.A. Awad and H.S. Heba, 2015. Chitosan-whey protein complex (cs-wp) as delivery systems to improve bioavailability of iron. Int. J. Applied Pure Sci. Agric., 1: 34-46.
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El-Shattory, Y., G.A. Abo-Elwafa, M.A. Saadia, I.F. Mervat, K.B. Wafaa, E.H. Amany and I.H. Badawy, 2016. Studies on the application of nano-fortified interesterified Olein: Stearin vegetable butter in biscuits preparation and its nutritional evaluation. Am. J. Food Technol., 11: 171-181.
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Foda, I.M., T. Kawashima, S. Nakamura, M. Kobayashi and T. Oku, 2004. Composition of milk obtained from unmassaged versus massaged breast of lactating mothers. J. Pediatric Gastroenterol. Nutr., 38: 484-487.
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Foda, M.I. and A.A.A. Awad, 1999. Some functional properties of goat milk protein co-precipitate. J. Agric. Sci. Mansoura Univ., 24: 5833-5842.
Foda, M.I. and M.H.L. Leiva, 2000. Continuous production of oligosaccharides from whey using a membrane reactor. Process Biochem., 35: 581-587.
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Foda, M.I. and N.A. Nasser, 2003. Utilization of cheese whey for citric acid production and biomass formation by grey Streptomyces. Minufiya J. Agric. Res., 28: 169-184.
Foda, M.I. and T. Oku, 2008. Changes of milk protein of lactating mothers following breast massage. Int. J. Dairy Sci., 3: 86-92.
Foda, M.I. and Y.A. Heikal, 2009. Rheological properties of ultrafiltrated herby white cheese. J. Agric. Sci. Mansoura Univ., 34: 4241-4253.
Foda, M.I., 2001. Utilization of some dairy by-products in lactulose production using natural sepiolite (Mg-silicate) or Alkaline treated. Annals Agric. Sci., Ain Shams Univ. Egypt, 46: 851-860.
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Foda, M.I., A.A.A. Awad and A.A. El-Loly, 2000. Studies on production of milk protein-mushroom co-precipitates and their functional properties. J. Agric. Sc. Mansoura Univ., 25: 78-95.
Foda, M.I., F.L. Seleet and A.H. El-Ghorab, 2008. Sensory evaluation and related volatile components of white herby cheese. Int. J. Dairy. Sci., 3: 160-169.
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Foda, M.I., H. Joun and Y. Li, 2010. Study the suitability of cheese whey for bio-butanol production by clostridia. J. Am. Sci., 6: 39-46.
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Foda, M.I., M. Abd El-Aziz and A.A. Awad, 2007. Chemical, rheological and sensory evaluation of yoghurt supplemented with turmeric. Int. J. Dairy Sci., 2: 252-259.
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Foda, M.I., M.A. El-Sayed, A.A. Hassan, N.M. Rasmy and M.M. El-Moghazy, 2010. Effect of spearmint essential oil on chemical composition and sensory properties of white cheese. J. Am. Sci., 6: 272-279.
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Foda, M.I., M.A. El-Sayed, M.M. El-Moghazy, A.A. Hassan and N.M. Rasmy, 2009. Antimicrobial activity of dried spearmint and its extracts for use as soft cheese preservatives. Alexandria J. Food Sci. Technol., 6: 39-48.
Foda, M.I., M.A. El-Sayed, M.M. El-Moghazy, A.A. Hassan and N.M. Rasmy, 2009. Antioxidant activity of dried spearmint and its use in white cheese. J. Agric. Sci. Mansoura Univ., 34: 1037-1047.
Foda, M.I., S.M. Kholif and A.M. Kholif, 2009. Evaluation of goat milk containing galactooligosaccharides after supplementing the ration with amino acids. Int. J. Dairy Sci., 4: 27-33.
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Foda, M.I., S.M. Kholif, S.H.S. Mohamed and T.A. Morsy, 2012. Evaluation of ground flaxseed supplementation to lactating buffaloes ration versus control milk samples for milk and stirred yoghurt production. J. Life Sci., 4: 11-18.
Foda, M.I., W.K. Bahgaat, J.M. Kassem and S.E. Aly, 2013. Fourier transform infrared (FTIR) spectra in relation to the composition of white soft cheese. World Appl. Sci. J., 26: 289-295.
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Hassan, A.A., N.M. Rasmy, M.I. Foda and W.K. Bahgaat, 2012. Production of functional biscuits for lowering blood lipids. World J. Dairy Food Sci., 7: 1-20.
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Hassan, Z.M.R., R.A. Awad, M.M. El-Sayed, M.I. Foda, D. Otzen and H.H. Salama, 2014. Interaction between whey protein nanoparticles and fatty acids. Integrative Food Nutr. Metab., 1: 91-97.
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Hathout, A.S., Z.I. Sadek, M.I. Foda and S.E. Aly, 2013. Assessment of aflatoxin M1 levels and microbiological quality in Egyptian white soft cheese. World Applied Sci. J., 26: 857-866.
Kholif, S.M., M.I. Foda and A.M. Kholif, 2006. Effect of ration supplementation with lysine and methionine in two different forms on goat's milk protein. Indian J. Dairy Sci., 59: 281-286.
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Rasmy, N.M., A.A. Hassan, M.I. Foda and M.M. El-Moghazy, 2012. Assessment of the antioxidant activity of sage (Salvia officinalis L.) extracts on the shelf life of mayonnaise. World J. Dairy Food Sci., 7: 28-40.
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Rustom, I.Y.S., M.I. Foda and M.H. Lopez-Leiva, 1998. Formation of oligosaccharides from whey UF-permeate by enzymatic hydrolysis- analysis of factors. Food Chem., 62: 141-147.
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Salama, H.H., M.I. Foda, M.M. El-Sayed, Z.M.R Hassan, R.A. Awad and D. Otzen, 2015. Characteristic and cytotoxic activity of different α-Lactalbumin/fatty acids nanocomplex. Am. Int. J. Contemporary Sci. Res., 2: 200-214.
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Villamiel, M., N. Corzoa, M.I. Foda, F. Montes and A. Olano, 2002. Lactulose formation catalysed by alkaline-substituted sepiolites in milk permeate. Food Chem., 76: 7-11.
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