1-\u00a0\u00a0\u00a0\u00a0 Atta Almannan, M.A. (1995). Effects of Gum Arabic and Guar gum as stabilizers on yoghurt<\/p>\n
quality. M.Sc. Thesis, University of Khartoum<\/p>\n
2- Ahmed, M.M.R. (1996). Milk utilization in the White Nile area: a case study. M.Sc. Thesis, University of Khartoum, Sudan<\/p>\n
3-\u00a0\u00a0 Osman, A.A.D. (1996). Effect of partial substitution of cow\u2019s milk by soymilk on the composition and sensory characteristics of yoghurt. M.Sc. Thesis, University of Khartoum, Sudan<\/p>\n
4- Abdel Razig, A.K. (1996). The production of white soft cheese from different milk sources. M.Sc. Thesis, University of Khartoum, Sudan<\/p>\n
5- Habeeballa, M.A. (1996). Assessment of dairy farming practices in Eastern Nile, Khartoum State. M.Sc. Thesis, University of Khartoum, Sudan<\/p>\n
6- Gol, Y.M. (1997). Evaluation of some productive traits and milk composition of goats in Khartoum State. M.Sc. Thesis, University of Khartoum, Sudan<\/p>\n
7- Hassan, H.I. (1997). Urea-treated wheat straw as a feed for milking ewes. M.Sc. Thesis, University of Khartoum, Sudan<\/p>\n
8- Elsheikh, A.A.N. (1997). Production of mudaffara cheese (semi-hard cheese) from cow\u2019s and goat\u2019s milk. M.Sc. Thesis, University of Khartoum, Sudan<\/p>\n
9- Abdalla, H.A. (1998). Effect of additives on the composition and sensory characteristics of yoghurt. M.Sc. Thesis, University of Khartoum, Sudan<\/p>\n
10- Hamid, A.I.O. (1998). Effect of processing conditions on yield, chemical composition and sensory characteristics of white soft cheese. M.Sc. Thesis, University of Khartoum, Sudan<\/p>\n
11- Mohamed, S.A.F. (1999). Effect of partical substitution of cow\u2019s milk by cowpea (Vigna ungiculata<\/em>) on the chemical composition and sensory characteristics of yoghurt. M.Sc. Thesis, University of Khartoum, Sudan<\/p>\n 12- Dallol, M.S. (1999). Studies on smoked cheese. Ph.D. Thesis, University of Khartoum, Sudan.<\/p>\n 13- Abuzaid, A.H. (1999). Critical study on the performance of exotic dairy cows under Butana (Sudan) conditions. M.Sc. Thesis, University of Khartoum, Sudan<\/p>\n 14- Abuzaid, A.H. (1999). Study of some factors affecting milk yield in Sudan. M.Sc. Thesis, Omdurman Islamic University Sudan.<\/p>\n 15- Bilal, M.A. (2000). Effect of partical substitution of cow\u2019s and goat\u2019s milk with soymilk on the quality of white pickled cheese. M.Sc. Thesis, University of Khartoum, Sudan<\/p>\n 16- Daffalla, S.M. (2001). Effect of heat intensity and duration on the chemical and microbiological quality of fluid milk. M.Sc. Thesis, University of Khartoum, Sudan<\/p>\n 17- Abdel Haleem, M.I. (2001). Effect of supplementation of soymilk to goat\u2019s milk on the chemical composition and sensory characteristics of yoghurt. M.Sc. Thesis, University of Khartoum, Sudan<\/p>\n 18- Nusr, M.S. (2001). Effect of cooking and vacuum packaging on the quality of Sudanese white cheese. M.Sc. Thesis, University of Khartoum, Sudan<\/p>\n 19- Osman, A.A.D. (2001). Studies on a rennet substitute from Solanum<\/em> dubium<\/em> Fresen (Gubbain). Ph.D. Thesis, University of Khartoum, Sudan (co-supervisor).<\/p>\n 20- Salih, E.M. (2001). Effect of type, source and composition of milk on children weight and height in Khartoum State. M.Sc. Thesis, University of Khartoum, Sudan<\/p>\n 21- Abdel Hafeez, M.M. (2001). Studies on the microbiological characteristics of mish. M.Sc. Thesis, University of Khartoum, Sudan<\/p>\n 22- Hussein, A.H. (2001). Microbiological and antibiotic profile of milk in Khartoum State. M.Sc. Thesis, University of Khartoum, Sudan<\/p>\n 23- Ahmed, I.A.A. (2003). Effect of processing conditions and storage conditions on the chemical and microbial quality of white soft cheese. M.Sc. Thesis, University of Khartoum, Sudan<\/p>\n 24- Ahmed, M.M. (2005). A study on some methods of milk adulteration in Khartoum State. M.Sc. Thesis, Omdurman Islamic University, Sudan.<\/p>\n 25- Suleiman, A.T. (2006). Chemical and microbiological evaluation of imported processed cheese sold in Khartoum State. M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 26- Elsiddig, M.O.M. (2006). Chemical and microbiological characteristics of mudaffara cheese sold in Khartoum State. M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 27- El-Haj, M.H. N. (2006). Evaluation of re-packed whole milk powder sold in Khartoum State. M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 28- Mohamed, H.S. (2008). Chemical and microbiological evaluation of yoghurt during shelf life. M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 29- Adam, M.A. (2008). Effect of manufacturing methods on the quality of yoghurt. M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 30- Elhagaz, M.M.F. (2008). The Impact of Application of Some Hygienic Practices on Milk Quality in Khartoum State, Sudan. M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 31- Ibrahim, N.M.N. (2008). Effect of Manufacturing Methods and\u00a0\u00a0 Storage Period on the Quality of Mozzarella Cheese. M.Sc. Thesis, University ofKhartoum, Sudan.<\/p>\n 32- Ahmed Abdullah Ahmed Abukallam (2009).\u00a0\u00a0 The Use of Neem (Azadirachta indica) Seed Oil as Antimicrobial Agent in Milk. M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 33- Mohammed, H.S. E. (2009). Microbial and sensory characteristics of low salt white soft cheese (Gebna Beyda) during storage. M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 34- Ahmed, Z.A.S. (2009). Chemical and microbiological quality of mish during storage. M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 35- Hussain, K.I.S. (2009). Microbiology of Fermented Milk Product (Roub<\/em>). M.Sc. Thesis, University of Khartoum.<\/p>\n 36- Khidir, O.E.S. (2010). Effect of Solanum<\/em> dubium<\/em> Fruit (Gubbain) Extract on the Milk Clotting and Quality of White Chese (Gibna Bayda). Ph.D. Thesis, University of Khartoum (co-supervisor).<\/p>\n 37. Elsayed, A.E.Z. (2011). Effect of source of heat and storage period on the quality of goat and sheep milk. M.Sc. Thesis, University of Khartoum.<\/p>\n 38- Ahmed, S. J. S. (2011). Quality evaluation of butter produced in urban and pre-urban areas of<\/p>\n Khartoum State, Sudan. Ph.D. Thesis, University of Khartoum, Sudan.<\/p>\n 39- Mohammed, E. A. A. (2011). Investigation of some phenotypic and molecular variations of Kappa<\/p>\n casein in Nubian and Nilotic goats. M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 40- Basher, B.A.O. (2011). Effect of source and storage period on chemical composition and sensory characteristics of white cheese (Gibna<\/em> Bayda<\/em>). M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 41- Izarig,M.M.K. (2011). Effect of type of milk and concentration of Gum Arabic on the quality of mish<\/em> during storage period. M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 42- Hassan, A. H.F. (2012). Mnaufacture and quality and economical evaluation of whey-based mish<\/em>. M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 43- Ahmed, A. M.F. (2012). Manufacture and quality and economical evaluation of whey-based samn<\/em> (butteroil). M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 44- Abdalkareem, A.K.S. (2013). Microbiological characteristics of functional white soft cheese<\/p>\n (Gibna Beyda). <\/em>M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 45- Gasim Elseid, H.M. (2013). Effect of microbial rennet and calf rennet and storage conditions on<\/p>\n the quality of white soft cheese. M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 46. Husna Eisa Ahmed Omer (2014). Quality Control Measures of White Cheese (Gibna<\/em> Beyda<\/em>) Production under Traditional Processing Conditions. M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 47. Safinaz Adil Sir El-khatem Osman (2014). Quality Evaluation of Traditionally Fermented Milk (Roub<\/em>) Produced and Sold in Khartoum State, Sudan. M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 48. Mohammed Abdallah Musa Salih (2014). Chemical and Sensory Evaluation of Stirred Yoghurt Flavoured with Mango (Mangifera indica L.<\/em>) Fruit. M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 49. Husham Ahmed Mohamed Yassin (2015). Chemical composition of mozzarella cheese manufactured by Solanum<\/em> dubium<\/em> coat extract and chymosin. M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 50. Khansa Idres Ibrahim Harun (2015). <\/strong>Chemical composition of mudaffara cheese manufactured by Solanum<\/em> dubium<\/em> coat extract and chymosin. M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 51. Wafa Ahmed Goumaa Humida (2015). Physico chemical and Microbiological Characteristics of Plain Yoghurt Manufactured by Traditional Plants in Khartoum State, Sudan. M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 52. Zuba Bahar Alnor (2015). Manufacture and quality evaluation of whey-based white cheese (Gibna Bayda) supplemented with whole milk powder. M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 53. Habaza Alamin Adam Gamar Aldin M.Sc. Thesis, University of Khartoum, Sudan. (2015). Effect of type of milk and salt concentration on physicochemical and sensory characteristics of Mudaffara cheese during storage.<\/p>\n 54. Somia Mohamed Mohamed Ahmed Mahjoub (2015). Effect of Boabab (Adansonia digitata) pul fruit, Gum Arabic and storage period on physicochemical and sensory characteristics of set yoghurt. M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 55. Hanaa Mohammed Abbas Salih (2015). Effect of heat treatment, starter culture, storage temperature and period on the quality of white cheese. M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n 56. Mrwa Tahir Ahmed Taha (2015). Effect of individuality and stage of lactation on physicochemical characteristics of Mares’ milk. M.Sc. Thesis, University of Khartoum, Sudan.<\/p>\n Graduation research projects:<\/strong><\/p>\n Akram Abu Elgasim M. Saadabi\u00a0 (2006). Antibiotic residues in milk.<\/p>\n Faiza Adam O. Adam (2006). \u00a0 \u00a0 \u00a0 Determination and comparison of microbial load of milk consumed in Khartoum State, Sudan.<\/p>\n Mohamed Abdalla M. Salih (2006). \u00a0 \u00a0 \u00a0 Evaluation of white cheese (Gibna Beyda) sold in Khartoum State, Sudan.<\/p>\n Ahmed E. Mohamed (2008). \u00a0 \u00a0 \u00a0 Evaluation of chemical composition of mudaffara cheese sold in Khartoum State, Sudan.<\/p>\n Walaa A.E. Mohamed and Omers A. Ibrahim (2008) . Microbiological characteristics of butteroil.<\/p>\n Manahil Musa A. Adam (2009). \u00a0 \u00a0 \u00a0 Sensory evaluation of yoghurt made with Guddaim fruit.<\/p>\n Hanaa Hashim H. Saeed (2009). \u00a0 \u00a0 \u00a0 Use of yoghurt in cosmetics.<\/p>\n Mohamed Ahmed M. Abdelrahman (2009). Effect of heat treatment (boiling) on the chemical and microbiological characteristics of cow milk.<\/p>\n Muhsin Mohamed M. Abbas (2010). \u00a0 \u00a0 \u00a0 Effect of addition of salt on the yield and chemical composition of white cheese (Gibna Beyda).<\/p>\n Mohamed S. Mohamed, Gubara E.M. Ahmed and Gamar Eldin E. Idris (2010). Quality assessment of stirred yoghurt made by Guddaim fruit and Gum Arabic.<\/p>\n Abdalla Ishag A. Arbab (2010). \u00a0 \u00a0 \u00a0 Manufacture of butter from sheep milk.<\/p>\n Rawia Bashir Eltom (2011). \u00a0 \u00a0 \u00a0 Effect of nutrition on the chemical composition of camel milk.<\/p>\n Israa Ibrahim M. Mohamed (2011). \u00a0 \u00a0 \u00a0 Chemical and microbiological evaluation of milk powder sold in Khartoum State, Sudan.<\/p>\n Um Bayan Abdalla Ishag (2011). \u00a0 \u00a0 \u00a0 Effect of type of milk and storage period on the chemical composition of mozzarella cheese.<\/p>\n Ahmed Tag Elsir A. Awadelsid (2011). Effect of method of preparation on the chemical composition of yoghurt.<\/p>\n Marwa Rabie Makki Mohammed (2012). \u00a0 \u00a0 \u00a0 Quality evaluation of yoghurt manufactured with the addition of dates.<\/p>\n Mohamed Awad Ibrahim, Hagir Abdulrahman and Aisha Seifeldin (2013). Manufacture of white cheese from milk of camel, goat and sheep.<\/p>\n Nahla Saeed Abdelraheem Mohamed and Nora Ismail Ahmed Mohamed (2013). Effect of addition of Sahlab (Orchis<\/em> mascula<\/em>) and \u00a0 \u00a0 \u00a0 Moringa (Moringa<\/em> oleifera<\/em>) on the chemical and sensory characteristics of yoghurt.<\/p>\n","protected":false},"excerpt":{"rendered":" 1-\u00a0\u00a0\u00a0\u00a0 Atta Almannan, M.A. (1995). Effects of Gum Arabic and Guar gum as stabilizers on yoghurt quality. M.Sc. 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