This study was conducted to produce and evaluate probiotic whey beverage during cold storage for 21 days. Five mixes of probiotic drinks were formulated for sweet whey (SW) and black mulberry (BM) juice. Physiochemical and microbiological properties as well as organoleptic evaluation were determined during cold storage at 4±1°C. The obtained results indicated that acidity of beverage treatments was gradually increased during cold storage. Meanwhile, the pH values and total phenolic contents were decreased gradually during cold storage. On the other hand, the antioxidant activity was increased by increasing the percentage of black mulberry juice; however, it was decreased during cold storage. Results clearly indicated that the viability of L. rhamnosus GG & Bifidobacterium animalis ssp. lactis Bb-12 remained high up to 14 days then started to decline. Sensory properties of all samples were accepted while SWBM3 (25% whey with 75% BM juice) gained the highest organoleptic scores. Our results showed a high potential to produce and develop a new functional fermented whey product.

The effect of different concentrations (2, 4, 6 and 8%) of lupine powder on sensory, rheological, chemical and microbiological properties of yoghurt samples were investigated during refrigerated storage at 4°C for 15 days. The results indicated that the overall pH of lupine yoghurt lowered with increasing of % lupine powder as well as acidity increased gradually by adding lupine powder. The development of acidity in yoghurt (control) or which supplemented with lupine was increased gradually during storage with increase the lupine powder in yoghurt. The synersis of fresh lupine yoghurt was the lowest value compared with the results after 7and 15 days. The texture properties of lupine powder yogurt during storage were noted that control increased in firmness and gumminess, while cohesiveness, chewiness, springiness and resilience were decreased. On the other hand all concentrations recorded high values in firmness, cohesiveness, gumminess, chewiness, springiness and resilience during cold storage. There are significant (P ≤0.05) differences in the overall acceptability between control and those prepared by adding 2 & 4 %. Panel test showed that fresh yoghurt lupine prepared from control, 2 & 4% are more acceptable compared to that of 6 & 8%. Also the results revealed that the concentrate 8% of lupine powder represented the optimum concentration in decreasing total bacterial count and Staphylococcus aureus counts from 9×10 5 and 9×10 3 to 9×10 2 and 5×10 cfu/g respectively and increasing Lactobacillus bulgaricus and Streptococcus thermophilus from 10×10 4 and 8×10 4 to 8×10 6 and 5×10 6 cfu/g respectively. While the total coliform and faecial coliform bacteria were completely disappeared as well as yeast & Moulds were eliminated after 15 days during storage time at 4°C.

Oilseed lipids are important sources of unsaturated lipids. Among oilseeds, sunflower, linseed and soybeans seed are used both in farms and experimental work. Moreover, the improvement of unsaturated fatty acids and Conjugated Linoleic Acid (CLA) in milk products is important for human health. The aim of this work was to enhance the fatty acid profile of processed cheese by using milk from goats fed with different additives, namely sunflower seed or sunflower oil. Fifteen lactating goats, in early lactation, were distributed to three groups using complete randomized design for a three months experimental period. The treatments were: (1) control diet consisted of concentrate feed mixture: berseem clover (1:1 dry matter bases), (2) control +50 g/head/d sunflower seed and (3) control +20 mL/head/d sunflower oil. Milk of each treatment was pooled and used in processed cheese manufacturing by acidifying milk with diluted lactic acid until coagulation. Cheese samples were stored at 7°C for 3 months. Results showed that experimental additives increased (p<0.05) the total unsaturated fatty acids and CLA in the processed cheese. All additives decreased (p>0.05) the total saturated fatty acids and increased (p<0.05) the polyunsaturated fatty acids contents of the processed cheese fat. Processed cheese color, flavors and physical properties, such as oil separation melting index and penetrometer reading were not significantly affected (p>0.05) by the experimental additives. It may be concluded that sunflower seed or sunflower oil addition to lactating goat rations increased the nutritive value of processed cheese.

The effects of substituting milk fat with different levels of inulin as a fat replacer on the chemical, microbiological and sensory characteristics of yoghurt were examined. Samples of yoghurt were kept in refrigerator at (5± 2Cº), and examined when fresh, and after 2, 3 and 7 days of storage. Chemical composition, microbiological contents and sensory characteristics were examined. The obtained results indicated that addition of inulin resulted in a significant increase in the total solids, moisture contents, and the development of titratable acidity. On the other hand, less whey syneresis was observed during the storage of the yoghurt samples. On the other hand, replacing of milk fat by inulin was of no significant effect on the fat content. Addition of inulin stimulated the growth of lactic acid bacteria. The colony forming units of total bacterial counts, Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus increased up to the 3 rd day of storage period, followed by decrease up to the end of the storage period. Sensory evaluations were almost stable during the first 7 th days of storage, then decreased slightly until the end of storage the period. Yoghurt samples containing 1.2% of inulin showed minor difference in the sensory characteristics, compared with control, and of the most acceptable sample. In conclusion, inulin could be successfully used as a fat replacer in making of low fat yoghurt with additional nutritional benefits without affecting the physico-chemical properties of yoghurt.

Defatted apricot kernel powder (DAKP) was added as a supplementary protein source while making ice cream and yoghurt in different ratios ranging from 10-50% for ice cream and 10-40% for yoghurt to replace a part of added skim milk powder (SMP). Values of ice cream pH, specific gravity and weight per gallon increased by increasing amount of DAKP. Irrespective of the replacement level, higher protein stability was noticed. Supplementing with DAKP led to reduce the overrun of the resulting ice cream. However, the use of DAKP deteriorated the flavor more than body and texture and appearance of the resulting ice cream. Substitution of supplementary SMP by DAKP in ice cream could be recommended up to 30%. When supplementary SMP was replaced by DAKP in yoghurt manufacture, the average titratable acidity, total solids, total nitrogen, tyrosine, tryptophan and nonprotein nitrogen contents of yoghurt were increased by increasing DAKP. Conversely, pH and acetaldehyde values decreased with increasing of DAKP. Also, addition of DAKP led to a decrease in the counts of lactic acid bacteria and psychrotrophic bacteria in the resultant yoghurt when either fresh or after cold storage for 7 days. Substitution of supplementary SMP with DAKP in the manufacture of yoghurt could be recommended up to 20%.