Achievements

- Study the impact of natural inhibitors of harmful bacteria in dairy products.
- Prolong the duration of keeping the various dairy products using natural materials and primers keeping its axis.
- Improving the sensory and microbiological properties of dairy products using bacterial primers its axis and its impact on public health.
- Survey microbiological studies on dairy products.
- Strengthening the dairy products plant additions supportive of protein, fiber, vitamins and study their impact on public health and prolong the period of keeping the product.
- To speed up the settlement cheese adding enzymes and components to reduce the settlement period.
- Guidance and training activity to educate dairy producers to produce high-quality clean milk.
- The training of educators and rural women to non-traditional dairy products manufacturing of goat's milk.