{"id":1631,"date":"2020-10-11T13:20:23","date_gmt":"2020-10-11T13:20:23","guid":{"rendered":"http:\/\/agr.aswu.edu.eg\/en\/?page_id=1631"},"modified":"2022-04-21T10:21:41","modified_gmt":"2022-04-21T10:21:41","slug":"research-plan-2","status":"publish","type":"page","link":"https:\/\/agr.aswu.edu.eg\/en\/research-plan-2\/","title":{"rendered":"Research plan"},"content":{"rendered":"

1- Extraction of coagulating enzymes from unconventional plant sources.<\/span><\/p>\n

2- Chemical and microbiological properties of white cheese made from goat’s milk.<\/span><\/p>\n

3- Production and fortification of ice cream with dietary fibers and oligosaccharides.<\/span><\/p>\n

4- The use of camel milk in the production of special dairy foods to treat some chronic diseases.<\/span><\/p>\n

5- Improving and producing white cheese from goat’s milk with using plant and fungal enzymes.<\/span><\/p>\n

6- Using soybean milk as a substitute for cow’s milk in producing various dairy products.<\/span><\/p>\n

7- Production of fermented milk in its various forms.<\/span><\/p>\n

8- Improving the quality and duration of preparing cheese by using bacteria.<\/span><\/p>\n

9- Reducing the loss of mineral milk elements when making Damietta cheese.<\/span><\/p>\n

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.<\/span><\/p>\n

11- Comprehensive studies on maternal milk.<\/span><\/p>\n

12- The use of genetic engineering technology in the production of lactic primers.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":5,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"yoast_head":"\nResearch plan - Faculty of Agriculture and Natural Resources<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Research plan - Faculty of Agriculture and Natural Resources\" \/>\n<meta property=\"og:description\" content=\"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 […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/agr.aswu.edu.eg\/en\/research-plan-2\/\" \/>\n<meta property=\"og:site_name\" content=\"Faculty of Agriculture and Natural Resources\" \/>\n<meta property=\"article:modified_time\" content=\"2022-04-21T10:21:41+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/agr.aswu.edu.eg\/en\/research-plan-2\/\",\"url\":\"https:\/\/agr.aswu.edu.eg\/en\/research-plan-2\/\",\"name\":\"Research plan - 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