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Background: Cream cheese is a fatty cheese that is popular with many consumers and highly nutritious. There are many studies to reduce its fat content by fat replacers. Flaxseed mucilage has the potential for stabilizing emulsions, thickening foods and gelling solutions. High-quality cream cheese is manufactured by replacing fat with flaxseed mucilage. Objective: This study aimed to prepare probiotic-fortified and fat-free cream cheese using flaxseed mucilage as a fat replacer and as prebiotic. Methods: The mucilage was extracted and added at different concentrations to the manufactured cream cheese during processing. Chemical properties, microbiological analysis and sensory evaluation of the produced cream cheese were investigated. Results: The results showed that the addition of mucilage to the cream cheese increased the protein, ash and the total solids while the moisture content and the pH values were decreased. Cream cheese viscosity significantly increased with the addition of flaxseed mucilage and decreased during the storage period. The results also showed that the combination between of flaxseed mucilage and probiotic bacteria has potent antibacterial activity against some pathogenic bacteria like Pseudomonas aeruginosa and Yersinia Yersenia enterocolitica. The mucilage improved the texture, enhanced the survival of the probiotic bacteria and improved the overall sensorial characteristics of the cheese. Conclusion: The manufactured product could be suitable for consumers having some health issues related to the consumption of fat and as sources of probiotic bacteria.

Objective  This article evaluates the antibacterial and remineralization potential of experimentally prepared toothpastes containing different mixtures of nano casein phosphopeptides (nCPP), nano amorphous calcium phosphate (nACP), probiotic ­ Lactobacillus rhamnosus B-445 ( L. rhamnosus ), and nano glycomacropeptide (nGMP). Materials and Methods  Five experimental toothpaste samples were prepared and grouped, such that group (A0) was the experimental toothpaste base formula. Groups (A1), (A2), (A3), and (A4) were the experimental toothpastes containing: nCPP; nCPP and nACP; nCPP, nACP, and L. rhamnosus , and nCPP, nACP, and nGMP, ­respectively. Group (A5) was the commercial group (GC MI Paste Plus). The five groups were screened against Streptococcus mutans (ATCC 25175) growth, and investigated for their remineralizing potentials on demineralized bovine enamel using Vickers ­microhardness test (Vickers hardness number [VHN]). Scanning electron microscope (SEM) images were obtained for the demineralized and remineralized enamel of the two most effective toothpastes against in vitro bacterial induced enamel demineralization. Statistical analysis was performed using one-way analysis of variance (ANOVA) as well as repeated measures ANOVA followed by Tukey’s post hoc test. Results  Both (A3) and (A4) were significantly higher in mean inhibition zone ­diameters than group (A1) and (A2). Group (A4) showed the highest statistical ­significance in the mean difference between VHN values of demineralization and 15 days remineralization period. SEM images showed the deposition of nano-sized particles fill the ­microrough surface pattern of the etched enamel. Conclusion  All these findings suggest the use of probiotic, nCPP–nACP, and nGMP as a dental anticariogenic and remineralizing active agents.

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