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This study aimed to produce fermented beverage from camels' milk permeate mixed with different concentrations (control, 2.5, 5 and 10%) pomegranate syrup. Beverages were evaluated for their physical, chemical, rheological, microbiological and organoleptic properties. Physicochemical compositions of prepared beverages of fermented permeate of camels' milk mixed pomegranate syrup were not significant (p≥0.05) for protein, fat and ach contents in all the examined treatments. But total solid, total sugar and pH value changed significantly (p≤0.05). All functional beverages were found rich in many mineral elements. On the other hand, total anthocyanin, phenolic compounds, total antioxidant activity contents, colour and viscosity in all prepared beverages were significantly affected (p.≤0.05). This was due to effect of exopolysaccharide being produced by probiotic bacteria used in the permeate. Bif. animalis, which resulted in the highest levels of viscosity in all the examined beverages throughout storage. Lower lost in the viability of Str. thermophilus and Lb. acidophilus was detected during storage of the beverages. The coliform bacteria, yeasts and molds were not detected in the control and in all the other treatments during all storage periods. Also, the added pomegranate syrup improved the sensory evaluation compared among all treatment. Finally, fermented permeate camels' milk mixed with different concentrations of pomegranate syrup beverages can be recommended as a functional food product with potential health benefits and it can be marketed and consumed as healthy beverages.

Milk clotting enzyme (MCE) of Moringa oleifera from prepared seed cake (PSC) dissolved in acetate buffer pH 5.0 recorded the highest activity compared to other samples, as well as 20–40% saturation of ammonium sulfate precipitated MCE with 28.20% yield and 1.01 purification fold. The proteolytic activity (PA) of crude MCE from Moringa oleifera PSC was higher than those of partial purified MCE with 180.81 and 155.47 as MCA/PA ratio, respectively. PSC moringa MCE exhibited their optimal activity at pH 5.0 and 60 °C; it could be capable to coagulate different milk types. Also, goat soft cheeses coagulated with moringa MCE exhibited significantly (p ≤ 0.05) higher levels of water soluble nitrogen content and total sensorial scores than control cheese. It could be concluded that partial purified MCE from Moringa oleifera PSC may prove to be a good candidate in goat cheese production without any appeared defects during their storage period.

The purpose of this research was to evaluate the effect of feeding lactating goats with flaxseed on the physicochemical, sensory properties, yield, texture and fatty acids profile of Domiati cheese. Goat's milk resulted from goat feed different flaxseed levels (0, 7 and 14%) were used in the preparation of goat's Domiati cheese which was stored at 4±1ºC for 60 days. Results showed that supplementing flaxseed at level 7and 14% had significantly (P < 0.05) increased cheese protein, total solids and lactose, while no effect was observed on cheese fat. Cheese yield was significantly increased (P < 0.5) for cheese supplemented with 7 and 14%flaxseed than control cheese. Results also, showed in significant differences (P<0.05) on short-(SCFA) and medium-chain fatty acids (MCFA) .While a significant increase of mono-unsaturated (MUFA) and poly-unsaturated fatty acids (PUFA) in cheese fat were observed. Moreover, concentrations of conjugated linoleic acid (CLA) isomers and linolenic acid (C18:3) in cheese fat were increased linearly (P < 0.05) with the increase of flaxseed level. The concentration of CLA and C18:3 in cheese with7 and 14 % flaxseed concentrates significant (P < 0.05) increased. It was concluded that feeding flaxseed to lactating goats improved fatty acids profile in cheese as well as cheese yield. The texture profile parameters were significant (P < 0.05) decreased. Sensory properties scores were increased during storage period. Generally, resultant goat's Domiati cheese supplemented with 7 and 14% flaxseed were considered highly acceptable and it has many health benefits than the control cheese.