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‫ ﻋﻠﻢ وﺻﻨﺎﻋﺔ‬... ‫اﻷﻟﺒﺎن وﻣﻨﺘﺠﺎﺗﻬﺎ‬

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Mohamed Nour-Eldin Farid Hamad

Faculty of Agriculture, Damietta University
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‫اﻷﻟﺒﺎن وُﻣﻨﺘﺠﺎﺗﮭﺎ ‪ ...‬ﻋﻠﻢ وﺻﻨﺎﻋﺔ‬

‫اﻷﻟﺒﺎن وُﻣﻨﺘﺠﺎﺗﮭﺎ ‪ . . .‬ﻋﻠﻢ وﺻﻨﺎﻋﺔ‬

‫‪ -‬ﺧﻼﺻﺔ ﺳﻨﻮات ﻋ ﻤﻞ ﻓﻲ ﻣﺠﺎل ا ﻷﻟﺒﺎن ﻓﻲ اﻟﻘﻄﺎﻋﯿﻦ اﻟ ﻌﺎم واﻟﺨﺎص‪ ,‬ورﺑﻂ اﻟﺼﻨﺎﻋﺔ ﺑﺎﻟ ﻌ ﻤﻞ‬
‫ا ﻷ ﻛﺎدﯾ ﻤﻲ‪ُ - .‬أﻗﺪم ھﺬا اﻟ ﻜﺘﺎب ﻟﻠ ُﻤﻨﺘﺠﯿﻦ واﻟ ُﻤ ﮭﺘ ﻤﯿﻦ ﺑﺘﺼﻨﯿﻊ ا ﻷﻟﺒﺎن و ﻣﻨﺘﺠﺎﺗ ﮭﺎ‪ ،‬و ﻷﺻﺤﺎب اﻟ ﻤﺼﺎﻧﻊ‬
‫اﻟ ﻜﺒﯿﺮة واﻟ ﻤ ﻌﺎ ﻣﻞ اﻟﺼ ﻐﯿﺮة‪ ،‬وﻟﻄﻼب اﻟﺘ ﻌﻠﯿﻢ اﻟﻔﻨﻲ‪ ،‬وﻟﻄﻼب اﻟ ﻜﻠﯿﺎت اﻟ ﻌﻠ ﻤﯿﺔ ﺑ ﻤﺨﺘﻠﻒ‬
‫اﻟﺘﺨﺼﺼﺎت‪ ،‬وﻟﻄﻼب أﻗﺴﺎم ا ﻷﻟﺒﺎن واﻟﺼﻨﺎﻋﺎت اﻟ ﻐﺬاﺋﯿﺔ و ﻣﺮاﻗﺒﺔ ا ﻷﻏﺬﯾﺔ وا ﻹﻗﺘﺼﺎد اﻟ ﻤﻨﺰﻟﻲ‬
‫وﺻﺤﺔ ا ﻷﻟﺒﺎن ﺑ ﻜﻠﯿﺎت اﻟﺰراﻋﺔ واﻟﻄﺐ اﻟﺒﯿﻄﺮي وا ﻹﻗﺘﺼﺎد اﻟ ﻤﻨﺰﻟﻲ واﻟﺘ ﻌﻠﯿﻢ اﻟﺼﻨﺎﻋﻲ واﻟﺘﺮﺑﯿﺔ‬
‫اﻟﻨﻮﻋﯿﺔ؛ وﻟﻠﺒﺎﺣﺜﯿﻦ ﻓﻲ ﻣﺮاﺣﻞ اﻟﺪراﺳﺎت اﻟ ﻌﻠﯿﺎ؛ ﻛﺬﻟﻚ ﻟﻠ ﮭﯿﺌﺎت واﻟ ﻤﺆﺳﺴﺎت اﻟﺮﻗﺎﺑﯿﺔ ﻋﻠﻰ ا ﻷﻟﺒﺎن‬
‫و ﻣﻨﺘﺠﺎﺗ ﮭﺎ‪ ،‬واﻟ ﻤﺮا ﻛﺰ واﻟ ﻤ ﻌﺎھﺪ اﻟﺒﺤﺜﯿﺔ اﻟﺘﻲ ﻟ ﮭﺎ ﻋﻼﻗﺔ ﺑﺘﻠﻚ اﻟ ﻤﻨﺘﺠﺎت ﻣﻦ ﺣﯿﺚ ا ﻹﻧﺘﺎج واﻟﺘﺼﻨﯿﻊ‬
‫واﻟﺼﺤﺔ؛ ﻣﺘﻨﺎو ًﻻ رﺻﺪ ﻟ ﻤﺎ ﯾﺤﺪث ﺑﺎﻟﻔ ﻌﻞ ﻋﻠﻰ أرض اﻟﻮاﻗﻊ ﺗﺤﺖ اﻟﻈﺮوف اﻟ ﻤﺼﺮﯾﺔ‪ - .‬ﯾﺘ ﻜﻮن‬
‫اﻟ ﻜﺘﺎب ﻣﻦ ﻣﺎ ﯾﺰﯾﺪ ﻋﻦ ﺳﺘ ﻤﺎﺋﺔ ﺻﻔﺤﺔ‪ ,‬وﯾﺘﻨﺎول ﺗﺮ ﻛﯿﺐ اﻟﻠﺒﻦ ﻓﯿﺰﯾﺎﺋﯿًﺎ و ﻛﯿ ﻤﯿﺎﺋﯿًﺎ واﻟ ﻌﻮا ﻣﻞ اﻟﺘﻲ ﺗﺆﺛﺮ‬
‫ﻋﻠﻲ إﻧﺘﺎج اﻟﻠﺒﻦ وﺗﺮ ﻛﯿﺒﮫ و ﻛﯿﻔﯿﺔ إﻧﺘﺎج اﻟﻠﺒﻦ اﻟﻨﻈﯿﻒ واﻟ ﻤ ﻌﺎ ﻣﻼت اﻟﺤﺮارﯾﺔ اﻟﺘﻲ ُﺗﺠﺮي ﻋﻠﻲ اﻟﻠﺒﻦ‬
‫واﻟﺒﺎدﺋﺎت وإﺳﺘﺨﺪا ﻣ ﮭﺎ ﻓﻲ اﻟ ﻤﺠﺎل اﻟﻠﺒﻨﻲ وا ﻷﻟﺒﺎن اﻟ ﻤﺘﺨ ﻤﺮة‪ ,‬ﺛﻢ ﯾﺘﻄﺮق إﻟﻲ ﺷﺮح اﻟﺠﺒﻦ ﻣﻨﺬ اﻟﺒﺪاﯾﺔ‬
‫ﺛﻢ ﯾﺘﻨﺎول ﺑﻄﺮﯾﻘﺔ ﻋﻠ ﻤﯿﺔ ﻣﺒﺴﻄﺔ ﻃﺮق ﺗﺼﻨﯿﻊ اﻟﺠﺒﻦ ﺑﺄﻧﻮاﻋﮫ اﻟ ﻤﺨﺘﻠﻔﺔ ﻛﺠﺒﻦ ﻃﺮي أو ﻧﺼﻒ ﻃﺮي‬
‫أو ﻧﺼﻒ ﺟﺎف ﻓﺎﻟﺠﺒﻦ اﻟﺠﺎف ﺛﻢ اﻟﺠﺒﻦ اﻟ ﻤﻄﺒﻮخ وأﺧﯿﺮًا ﺟﺒﻦ اﻟﺸﺮ ش‪ ,‬ﺛﻢ ﯾ ﻌﺮج ﻋﻠﻲ ﻣﻨﺘﺠﺎت‬
‫اﻟﻠﺒﻦ اﻟﺪھﻨﯿﺔ واﻟ ﻤﺜﻠﻮﺟﺎت اﻟﻘﺸﺪﯾﺔ ﻓﺎ ﻷﻟﺒﺎن اﻟ ﻤﺮ ﻛﺰة واﻟ ُﻤﺠﻔﻔﺔ‪.‬‬

‫أﺳﺘﺎذ ا ﻷﻟﺒﺎن ﺑ ﻜﻠﯿﺔ اﻟﺰراﻋﺔ ‪ -‬ﺟﺎ ﻣ ﻌﺔ د ﻣﯿﺎط‪ ,‬و ﻛﯿﻞ اﻟ ﻜﻠﯿﺔ ﻟﺸﺌﻮن اﻟﺪراﺳﺎت‬
‫اﻟ ﻌﻠﯿﺎ واﻟﺒﺤﻮث ﻣﻨﺬ ‪ 25/7/2017‬ﻟ ﻤﺪة ﺛﻼث ﺳﻨﻮات‪ ,‬رﺋﯿ ﺲ ﻗﺴﻢ ا ﻷﻟﺒﺎن‬
‫ﺑﺎﻟ ﻜﻠﯿﺔ ﻣﻨﺬ ‪ 2012‬ﺣﺘﻲ ا ﻵن‪ ,‬ﻣﺪر س اﻟﺼﻨﺎﻋﺎت اﻟ ﻐﺬاﺋﯿﺔ وا ﻷﻟﺒﺎن ﺑ ﻜﻠﯿﺔ‬
‫اﻟﺰراﻋﺔ ﺟﺎ ﻣ ﻌﺔ ﺟﻨﻮب اﻟﻮادي ﺳﺎﺑﻘًﺎ‪ ,‬ﻣﺪﯾﺮ وﺣﺪة ﺿ ﻤﺎن اﻟﺠﻮدة وﺗﻘﯿﯿﻢ‬
‫ا ﻷداء ﺧﻼل ‪ ,2015 - 2012‬ﺧﺒﺮة أ ﻛﺜﺮ ﻣﻦ ‪ 13‬ﻋﺎم ﺑﺸﺮ ﻛﺔ ﻣﺼﺮ‬
‫ﻟﻸﻟﺒﺎن وا ﻷﻏﺬﯾﺔ وأﺳﺘﺸﺎري ا ﻷﻟﺒﺎن‬
‫‪Mohamed Nour-Eldin Farid Hamad‬‬

‫اﻷﻟﺒﺎن وُﻣﻨﺘﺠﺎﺗﮭﺎ ‪ ...‬ﻋﻠﻢ وﺻﻨﺎﻋﺔ‬

‫ﻣﻮﺳﻮﻋﺔ ﺗﺸﺘﻤﻞ ﻋﻠﻲ ﺟﻤﯿﻊ ﻓﺮوع ﻋﻠﻮم اﻷﻟﺒﺎن ﻓﻲ ﺻﻮرة ﻣﺒﺴﻄﺔ‬
‫وأﺳﻠﻮب ﺳﻠﺲ ﯾﺨﺎﻃﺐ اﻟﺠﻤﯿﻊ‬
‫‪Hamad‬‬

‫‪978-620-2-35790-6‬‬