1- Extraction of coagulating enzymes from unconventional plant sources.
2- Chemical and microbiological properties of white cheese made from goat’s milk.
3- Production and fortification of ice cream with dietary fibers and oligosaccharides.
4- The use of camel milk in the production of special dairy foods to treat some chronic diseases.
5- Improving and producing white cheese from goat’s milk with using plant and fungal enzymes.
6- Using soybean milk as a substitute for cow’s milk in producing various dairy products.
7- Production of fermented milk in its various forms.
8- Improving the quality and duration of preparing cheese by using bacteria.
9- Reducing the loss of mineral milk elements when making Damietta cheese.
10- Producing and improving the quality of lactose-free milk and the use of the lactase enzyme in milk production for cases of lactose intolerance.
11- Comprehensive studies on maternal milk.
12- The use of genetic engineering technology in the production of lactic primers.