Biography:

Education History:
Ph.D. Student in the field of biotechnology from August 2007 till now.
Ms.C. (December 2006): In Dairy Technology
B.Sc. (June 2002): The Department of Food and Dairy Science and Technology, Faculty of Agriculture, University of Alexandria, Damanhour Branch. Egypt. With cumulative grade Excellent with honor.
Professional Experience:
Teaching Assistant (March 2007 Present): Faculty of Agriculture (Department of Food and Dairy Science and Technology), University of Alexandria, Egypt.
Demonstrator (Jan. 2003 March. 2007): Faculty of Agriculture (Department of Food and Dairy Science and Technology), University of Alexandria, Egypt.

Abstract:

Effect of Storage Conditions on the Rheological Properties of Mozzarella Cheese made from Cow's and Buffaloe's Milk with Complete Substitution of Milk Fat with Vegetable Oils

Meltability, Oiling-off, Hardness, springiness, cohesiveness, Gumminess and Chewiness were used to assess the effects of storage conditions ,first group was stored at refrigerator temperature (51 C) for 45days and second group was kept frozen at -201 C for 90 days. Mozzarella cheese successfully produced with complete substitution of milk fat with olive oil or corn oil in a rate of 3%. Olive oil or corn oil Mozzarella cheese has no negative rheological or functional properties when it used as Pizza topping. Cheese contains olive or corn oil can be stored up to 45 days at +5 C or 90 days at -20 C without deterioration.