This study was carried out to investigate of various
stabilizers on the physicochemical properties of
low fat yogurt and to determine.
Akkawi chesse is classified as white brined cheese is produced
in the Middle Eastern region as Syria, Plestin, Jordan and Lebanon
countries. In this study, Akkawi cheese was manufactured by
traditional method using raw cow's milk with a content of
13.44%
total solids, 4.20% fat, 3.48% total protein, 0.17% acidity and pH
6.65.
The experiment was conducted on 24 brown laying hens at 30
weeks old and were randomly assigned to four groups, each
consisting of six laying hens and put in individual cages stacked in
accordance with the battery system in the unit of poultry fee
d at the
Faculty of Veterinary Medicine, University of Hama, in order to
study the effect of different types of oil and fat on performance,
apparent and true metabolizable energy, and apparent and true fats
digestibility.
The experiment was conducted on 24 brown laying hens at 30
weeks old and were randomly assigned to four groups, each
consisting of six laying hens and put in individual cages stacked in
accordance with the battery system in the unit of poultry fee
d at the
Faculty of Veterinary Medicine, University of Hama, in order to
study the effect of different types of oil and fat on performance,
apparent and true metabolizable energy, and apparent and true fats
digestibility.
The coconut oil was used as a substitute vegetable oil of milk fat in
manufacturing two mixtures of spreadable molten cheese by 8% of the
two sourses .
The chemical analyzes included the value of pH, acidity, protein, the
proportion of total dry
material, fat ratio and microbial tests,in addition
to the sensory evaluation tests of each of the flavor, texture, color and
appearance were conducted.
The research was carried out during two season 2012/2013 –
2013/2014 in Eh-Shikh Barder area. To study the effect of mineral
and cows organic manure on quality of leaves Syrian thyme
(Thymus vulgaris L.) plant.
Pilot clinical study of patients who underwent injection of grease to
restore the size and structure of the nose where the patients were
divided into two groups, the first group included 59 patients injected
self tallow conducted them as a result
of the presence of congenital
malformation or acquired in the nose area has been repeated
injections again if necessary after 3 months of injections first in
different anatomical locations including the nose tip and Dean
appeared the nose as well as the root of the nose. The second group
included 36 patients self-injecting fat carried them to repair
deformities after rhinoplasty. Where the results were studied for a
year, depending on the patient and surgeon satisfaction and people
around the patient for cosmetic results of data collected.
A lubricant (Lithium-Sodium) of Syrian petroleum-based stocks and
thickener material depends in its preparation on Skinless chicken fat, was
manufactured at different ratios.
A study of physical - chemical properties of manufactured grease types w
as
carried out (compared with Syrian standard specification 791/2008) by using
standard methods which included: grease state, penetration degree, drop point,
free acidity (as oleic acid)% by weight, grease resistence to water, evaporating
at 90° C, and corrosion of copper plate. Where the results show that the best
type of grease is of 30% ratio.
This study was conducted at the laboratories of Food Science Department,
Faculty of Agriculture, Damascus University to assess the indicators
determining the optimum time and final critical temperature required for
forming the meat emulsions.
This study was conducted to use regression equations as indirect methods to
estimate amounts of meat and fat in broiler carcasses of Arbor-Akroz hybrid.
Sixty broiler birds (٣٠ male and ٣٠ female) aged ٤٩ days and reared at a
private farm were use
d . The length of (truck, neck sternum, head, tibia.
lemur, libula, rumb), the width of (head, intervel between iliums, chest,
abdomen), circumference of (thigh, tibia) the high of head and chest and depth
of chest were measured before slaughtering. Birds were slaughtered, cooled for
٢٤ haurs, weighted before and after cooling and the above measure merits
were repeated after slaughtering. Carcasses were dissected and weights of
muscles in the chest, thigh and hypo thigh, amount of fat in the abdominal
cavity and weight of heart and the head were recorded .
