The effect of adding Cassava Flour (Manihot esculenta) CF on the yield, physicochemical, microbiological, rheological, and sensory properties of kareish cheese was studied. CF was added at 0.5%, 1%, and 1.5%. to skim milk used in making of kareish cheese. Addition of CF resulted in significant effect on fibers, protein, ash, moisture, acidity, and WHC contents of cheese. by increasing its concentration. Molds and yeasts did not appear in all treatments with added CF up to 29 days of cold storage, however they appear in control after 21 days. Results also showed a decrease in the numbers with an increase of added CF, compared with the control. Gradual increase in adhesiveness, gumminess, cohesiveness, chewiness, and springiness was observed with the increase of added CF, while an opposite trend was detected in the hardness. Significant increase in the yield of all treatments of cheese with added CF, compared with the control. From the above mentioned results, it could be concluded that addition of CF could be useful, especially at 1% in the making of functional Kareish cheese of with functional property and of high quality.

Inulin is classified as a prebiotic since it possesses functional health-promoting and industrial processing capabilities in dairy and non-dairy products. The study aims to incorporate inulin as a fat substitute with probiotics to improve the physicochemical, sensory, and microbiological properties of synbiotic Ras cheese during 90 days of ripening. Five Ras cheese formulations were investigated, including full-fat control 1 (FFCC) and low-fat control 2 (LFCC), as well as three formulas supplemented with 1 %, 3 %, and 5 % inulin (LFT1, LFT3, and LFT5), respectively. As a result of the inulin addition, significant changes (P<0.05) occurred in the textural profile, cheese yield, probiotic population, and sensory assessment. The addition of probiotic culture produced a synbiotic low Ras cheese with excellent sensory properties. It was discovered that LFT3 has the highest overall score of 76.64±2.49 points, while LFCC has the lowest overall score of 60.94±1.35 points. Surprisingly, Ras cheese supplemented with 3 % or 5 % inulin exhibited the equivalent mouth feel and texture characteristics as full-fat cheese. As recommended, combining probiotic culture and inulin is an innovative technique for improving low-fat cheese quality, health benefits, and low manufacturing costs.

The effect of adding germinated quinoa seeds paste (Gqsp) (Cheopodium quinoa Willd.) and ultrasound technology on the yield, physicochemical, microbiological, rheological, microstructure, minerals ,vitamins, antioxidants, phenolic component and sensory properties of kareish cheese was studied. Gqsp was added at 1%, 3%, and 5%. to skim milk used in making of kareish cheese and ultrasound technology (US). Addition of Gqsp resulted in significant effect on fibers, protein, ash, moisture, acidity, vitamins, menerals, total phenolic content, antioxidant activity and WHC contents of cheese. by increasing its concentration. Molds and yeasts did not appear in all treatments with added Gqsp up to 29 days of cold storage, however they appear in control after 21 days. Results also showed a decrease in the molds number with an increase of added Gqsp, compared with the control. Furthermore, Gradual increase in adhesiveness, gumminess, cohesiveness, chewiness, and springiness was observed with the increase of added Gqsp, while an opposite trend was detected in the hardness. Significant increase in the yield of all treatments of cheese with added Gqsp and US technology, compared with the control treatments. From the above mentioned results, it could be concluded that addition of Gqsp and US technology could be useful, especially at 3% in the making of functional Kareish cheese of with functional property and of high quality.

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Background and Objective:The dried carrot pomace has carotene and ascorbic acid, and is also a rich source of fiber, antioxidants, minerals including calcium, copper, magnesium, potassium, phosphorus, iron and folic acid which exhibit health promoting effects. The effect of adding carrot pomace powder (CPP), and half amount of the stabilizer/emulsifier mixture on some properties of frozen bio-yoghurt, when fresh and during storage period was studied. Materials and Methods: Dried carrot pomace was prepared and added in proportions of 5, 10, and 15% to frozen-bio yoghurt mixtures. Then study the effect of the addition on the physicochemical, microbial, sensory, specific weight, viscosity, freezing point, melting point, and probiotic properties of frozen bio-yoghurt. Results: Results indicated that, dry matter, ash, fiber, total carbohydrates and pH value were significantly increased in the mixes, while protein and fat contents were reduced significantly with the increased levels of CPP. The specific gravity, weight per gallon, freezing point, viscosity as well as flow time of the mixes containing CPP were found higher than the control. Physical properties of frozen bio-yoghurt product revealed that the specific gravity and weight per gallon were decreased whereas the overrun and melting resistances were increased. All treatments were organoleptically acceptable and the frozen bio-yoghourt product contained 10 % CPP showed superior sensory properties than the control treatment, followed by 5% and 15% CPP, in order. Conclusion: Generally , it could be recommended that frozen bio-yoghourt product of high quality can be made by adding CPP up to 10% as well as using half amounts of stabilizer/emulsifier mixture.