Our study was carried out to increase the biological and nutritive value of traditional kishk product. Purslane kishk was prepared by adding varying concentrations of purslane powder (0.0, 0.25, 0.5, 1.0, 1.5 and 2%) to traditional kishk mixtures. Results showed that, the purslane powder is rich in K, P and Ca and it has a high content of protein, fat and ash while low content of moisture and pH values. Addition of purslane increasing the amount of protein, acidity and ash with increasing of purslane powder concentration 22.66±0.25 to 25.91±0.02%, 1.2 to 1.85% and 5.55±0.02 to 6.55±0.03%, respectively. Moisture, fat and pH value were decreased with the increasing of purslane powder concentration. Prepared purslane kishk had higher values of K, P, Ca and Na contents than those of control sample, specially potassium content which increased from 580.49±2.786 to 970.31±1.04 mg/100gm. The results indicated that prepared purslane kishk had a higher values of water holding capacity and antioxidant activity, which increased from 459.19 to 519,51 pellet, g/kg and 24.11 to 46.70 %, respectively. Microbiological evaluation should an increase of total viable bacterial, Lactobacilli, Streptococci and spore forming bacteria counts with increasing amount of purslane powder. Whilst, coliform, yeasts and molds were not detected in all prepared kishk treatments. Overall, kishk which prepared by the addition of purslane powder provides highly nutritional and biological value.

This study was performed to formulate and evaluate a low-fat, reduced-calories soft serve ice cream using inulin or maltodextrin as a fat replacer. Six batches of ice cream mixes with different fat content (2, 4, and 6%) was prepared by partial replacement of milk fat with either inulin or maltodextrin at levels of 2, 4, and 6% (w/w). A control batch was made with 8% milk fat without adding any fat alternatives. The chemical composition and physicochemical properties of ice cream mixes were determined. A sensory evaluation was also performed on the final products initially and monthly during storage at-18°C for two months. The results indicated that the use of either maltodextrin or inulin as a fat replacer in `low-fat reduced-calorie ice cream formulations can improve the properties of these products. However, the type and level of fat replacer used affects differently on various physical properties such as density and viscosity. It has been also concluded that it was possible to formulate a low-fat, reduced-calorie ice cream with a healthier effect by adding inulin as a healthier fat replacer, alternative to maltodextrin. Good product was obtained with nutritional, technological, and sensory acceptance.

A total of 85 raw buffalo's milk samples were collected randomly from dairy shops (n=25), street vendors (n=30) as well as from farmer's houses (n=30) in Sohag Governorate. These samples were physically and chemically examined in order to determine whether they were adulterated by addition of water, partial skimming of fat, addition of inhibitory substances, preservatives or commercial additives and if they were heat treated or not. So, the samples were analyzed by using automatic milk analyzer (to determine specific gravity, fat %, SNF %, added water % and freezing point). Also, milk samples were examined by general and specific tests to detect using inhibitory substances or preservatives, addition of some commercial additives and heat treatment. The results obtained show that milk samples collected from different sources (dairy shops, street vendors and farmer's houses) were adulterated by addition of water, partial skimming of fat, addition of inhibitory substances and different preservatives and heat treated but in different percentages. The highest percentages of adulteration by all types of adulteration were in milk samples collected from street vendors and dairy shops, respectively. It was concluded that adulteration of milk is a complex problem which is not only affect the human health and high economic costs, but also inhibiting the utilization of useful constituents of milk which are very important for normal body growth. So, raw milk in markets must be screened randomly and periodically for adulteration. Moreover, intensification of the enlightenment among street vendors and shops keepers would greatly reduce the occurrence of this problem.

Corn milk has been recently considered an innovation in milk products. In this regard, the current study was conducted to study the chemical composition of soft cheese made by replacing cow milk with corn milk at different concentrations of up to 40%. The moisture, acidity, total protein, fat, ash, bioactive components (total phenolic compounds and antioxidant activity), cheese yield, microstructure, textural characteristics, and organoleptic characteristics of this soft corn‐supplemented cheese were studied. Results obtained indicate that the increasing ratio of corn milk led to an increase in the content of phenolic components and DPPH scavenging activity. Cheese yield was increased by increasing the replacement ratio. The cheese, made by replacing up to 20% of cow milk with corn milk, had the highest sensory evaluation score. An electron microscopy examination showed that adding corn milk to soft cheese improved the microstructure. Novelty impact statement The industrialization of corn milk into cheese is very appealing in order to address the issues associated with low solid corn milk content. We produced potential, beneficial, and low‐cost soft cheese by replacing cow milk with corn milk by up to 40%. The nutritional and technological value of the resulting cheese has significantly increased.

F AYESH is one of the most popular types of bread in Egyptian kitchen, which depends on the fermentation of boiled milk using cereals and legumes. In this study, the optimum conditions for fermented milk used in the manufacture of Fayesh were evaluated. The bacteria responsible for the milk fermentation were also isolated and identified. Ten grams of whole or crushed some cereals and legumes were added separately or incombination to 150 mL beilod milk and incubated at room temperature (traditional method) or at 30, 40 and 50 ºC. The results illustrated that milk fermentation needs more time at room temperature than fermentation at 40 ºC. At 40ºC, the time of milk fermentation was the lowest compared to that at 30 and 50 ºC. Regarding the type of grains, the fermentation time was the lowest using both whole lentil (7.5 hr) and crushed wheat green (7.5 hr),followed by whole faba bean (8.0 hr).When mixing the grains, the least time for fermentation was 6.5 hr, using lentil/wheat grain mixture, followed by fababean/green wheat (7.0 hr), fababean/wheat grain (7.0 hr), green wheat/wheat grain (7.0 h), and lentil/green wheat (7.25 hr).Staphylococcus vitulinus was isolated from faba beans, green wheat,and wheat grain. Staphylococcus lentus was isolated from chickpea and sesame, while Enterococcus faecium was also isolated from lentil.