No abstract

Mixtures of 25% soy milk + 75% buffalo milk, 25% soy milk + 75% cow's milk and ABT-5 culture could be successfully used in production of bioyogurt characterized by high health and nutritional properties. These optimal combinations highly enhanced probiotic bacteria. The recommended level of 10 cfu.g of bifidobacteria as a probiotic was exceeded for soy milk yogurt treatments.

The impact of using soy milk on various yoghurt properties was investigated. Five treatments of yoghurt were made from soy, buffalo or cow milk or from their mixtures. Soy milk yoghurt possessed the lowest acidity, redox potential, total solids, fat, total nitrogen, ash, total volatile fatty acids, saturated fatty acids and total amino acids contents while the buffalo's milk yoghurt had the highest values for all the previous. Also, mixing of soymilk with buffalo or cow milk decreased these values in the resultant yoghurt. Conversely, Soymilk yoghurt had the highest level of unsaturated fatty acids and linoleic acid and α-linolenic acid. The count of Str. thermophillus was almost similar for fresh samples of soy, buffalo and cow milk yoghurt. Utilization of soy milk only or mixed with buffalo or cow milk in yoghurt manufacture clearly decreased the count of L. bulgaricus. In conculosion mixing of buffalo or cow milk with soy milk increased the sensory evaluation scores of yoghurt produced.

The effect of using soy milk and ABT culture on various Labneh properties was investigated. Six treatments of Labneh were made from soy and buffalo milk and from their mixtures using classic and ABT-5 starters. Labneh made from soy milk had the lowest yield, acidity, redox potential (Eh), total solids (TS), fat, ash, TN, TVFA, saturated fatty acids (SFA), monounsaturated fatty acids (MUSFA), and total amino acids contents while buffalo’s milk Labneh had the highest. Soy milk Labneh had the highest level of unsaturated fatty acids (USFA), polyunsaturated fatty acids (PUSFA) and linoleic acid and α-linolenic acid. Also, soy milk Labneh had the greatest count of Str. thermophillus, L. acidophilus and bifidobacteria. Utilization of soy milk only or mixed with buffalo milk in Labneh manufacture decreased the count of L. bulgaricus. Mixing of buffalo milk with soy milk increased the sensory evaluation scores of Labneh. Classic starter Labneh had higher values of yield, acidity, WSN, TVFA, SFA and lower values of pH than those of ABT Labneh. Using of ABT culture in Labneh manufacturing increased USFA and total free amino acids contents. ABT Labneh had higher numbers of Str. thermophillus than those of classic starter.

This investigation summarize the trials to produce canned baby foods from our local vegetables and fruit ( carrot , pumpkin , sweet potato and orange ) suitable for infants from 6 -12 months beside mother feeding .Twelve's blends from the above vegetables and fruit were mixed with levels ( 100 , 50 , 25 % ) beside two types of biscuits ( LUX and TIGER ) and ascorbic acid .The chemical composition of each blends were estimated to show the effect of each content on health during infant growth and its effect on preventing some infant disease .The obtained data indicated that , the blends from 1 -6 which contains a high value of pumpkin had the highest percentage of protein , vit A , vit C , phosphor , iron and zinc and also covered the daily requirement of these elements , but it had a deficiency that the protein content was a plant protein .The addition of LUX biscuits and ascorbic acid for blends 7,8,9 improve the quality and quantity of protein due to skim milk in biscuits and also increase the vit C content ( 80.968 ,86.248 , 77.963) mg respectively than in control blend . Also the addition of TIGER biscuits (which supported with vitamins and minerals and consist of soy beans ) and orange juice to blends 10,11,12 increase the value contents of protein and vitamins comparison with control blend . The most of these blends was very useful to prevent some nutrient diseases like caloric deficiency , diarrhea , night blindness ,scurvy , anemia , dwarfism .The storage of blends in refrigerator during ( 3,6 months ) make a little effect on the total microbial count but there were safety to eat , all blends were free from coliform activity . The addition of biscuits and orange juice improve the organoleptic evaluation .This study was a guide line to establish a new infant food .