Dairy products contain high level of minerals and organic materials. The disposal of these materials is a source of environmental pollution and recourses loss. Recycling of expired dairy products is the ideal practical solution for an integrated ecosystem. Thus, a greenhouse trails were carried out to investigate the effectiveness of natural fertilizer extracted from expired dairy products. Expired dairy products powder (EDPP) was applied to wheat (Triticum aestivum vulgar) plants grown on pots filled with a sandy soil. The experiment contained three treatments: (C) control without any fertilization, (IF) inorganic fertilization (a mixture of inorganic fertilizers at a rate of 500 mg N + 150 mg P + 100 mg K /pot) and (EDPP) at a rate of 1% (10 g/pot). EDDP increased the degree of soil aggregation and water holding capacity by 24 and 38% in comparison to inorganic fertilization. The measured soil quality characteristics were improved as a result of the EDDP addition and this led to a remarkable improvement in wheat growth. EDPP elevated all the recoded growth parameters of wheat and increased the total chlorophyll by 22% in comparison to the IF treatment. The application of EDPP significantly raised N, P and K uptake by 45, 73 and 95% compared to IF. EDPP minimized the pH of the soil by 10% and raised the availability of N, P and K by 54, 67 and 14 in comparison to the IF treatment. EDPP fertilizer caused a remarkable increase in wheat growth and improved soil properties. Based on the obtained results, the expired dairy products powder can be used as an organic fertilizer.

The objective of this work was to study the effect of different concentrations of inulin (0.2, 0.4, and 0.6%) on the viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics of probiotic yogurt. The yogurt was manufactured with Lactobacillus delbruckii ssp. bulgaricus (Lb), Streptococcus thermophilus (St), and Bifidobacterium bifidum (Bb). Raw milk was received, heated to 90°C, and divided into 4 aliquots portions. All portions were inoculated with 5.11 log cfu of Lb and St combined and 5 log cfu of Bb per kg of milk. The first portion was utilized as control (T1) while 0.2, 0.4, and 0.6% of inulin were added to the second (T2), third (T3), and fourth (T4) portions, respectively. All treatments were incubated at 40°C until a pH of 4.6 was reached. Subsequently, the yogurt was cooled and stored at 4°C for 16 days. Titratable acidity, total bacterial count (TBC), Bb count, yeast count, mold count, and sensory evaluation were determined during the storage. The results showed that the addition of inulin and the storage period have significant effects (p < .05) on the titratable acidity of the yogurt. The storage of control was ended after 8 days at 4°C due to the growth of molds on the surface of the samples. The TBC decreased (p < .05) over time in control from 8.28 to 7.97 log cfu/g. It was also decreased (p < .05) with increasing the concentration of inulin. However, the addition of inulin increased (p < .05) the viability of Bb during the storage, as well as, acted as an antimicrobial against molds in T2, T3, and T4. Additionally, there were no significant differences (p > .05) in the sensory evaluation of all treatments. We conclude that inulin can be utilized in the manufacturing of probiotic yogurt as a prebiotic, which, inturn, enhances the growth of Bb and increase the shelf‐life.

A study was conducted to determine the surface contaminant fungi associated with different samples of Egyptian Ras Cheese collected from different locations in Assiut City, Egypt. 52 fungal isolates assigned to six species belonging to the genera Aspergillus, Penicillium and Mucor were recovered and identified. Aspergillus was the most predominant and represented by four species namely A. flavus, A. niger, A. ustus, and A. fumigatus. Penicillium aurantiogriseum and Mucor racemosus were detected as a single representative of the genera Penicillium and Mucor. All the isolated fungal species produced casienase and lipase but did not produce lactase. Analysis of the studied Ras cheese samples for the presence of aflatoxin indicated that 66.6 % of the analyzed samples were contaminated with aflatoxins B 1 , B 2 and G 2 .

The objectives of this study were to produce probiotic yogurt (5.0–7.0 log cfu/g) fortified with nanopowdered eggshell (NPES) at a rate of 0.02, 0.04, and 0.06 mg/ml, as well as, examine the effect of NPES on the physicochemical, microbial, sensory properties, and shelf‐life of probiotic yogurt. The NPES was prepared by milling preboiled dried eggshell using a mortar grinder. The size of the milled powder was measured to assure that the diameter of the powder is 27 ± 1.7 nm. Yogurt was manufactured by dividing the pasteurized milk into four aliquots portions. The first portion was utilized as control (T1), while the other three portions were supplemented with 0.02 (T2), 0.04 (T3), and 0.06 (T4) mg/ml NPES. All treatments were inoculated with 5.11 log cfu of Lactobacillus delbruckii ssp. bulgaricus (Lb) and Streptococcus thermophilus (St) combined and 5 log cfu of Bifidobacterium bifidum (Bb) per kg of milk at 40°C until the pH of 4.6 was reached. The acidity, sensory properties, Bb count, total bacterial count (TBC), yeast, and mold counts were examined. The results showed that the acidity was increasing during storage, however, increasing NPES resulted in low acid development (p < .05). The shelf‐life of control was ended after 8 d of storage at 4°C because molds were grown on the surface of the sample. The TBC significantly decreased (p < .05) as the concentration of NPES increased. Bb count in probiotic yogurt was also decreasing during storage. Yeast and molds were detected in control after 8 d; however, NPES did not result in molds even after 16 d of storage but yeast was exhibited. The NPES improved the sensory evaluation of probiotic yogurt slightly and increased the shelf‐life of probiotic yogurt as compared to control.

No abstract