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.

Two species of Lactobacilli (Lactobacillus rhamnosus and Lactobacillus paracasie subsp. paracasie) were tested for their ability to inhibit growth and mycotoxins production by three species of Fusarium, (F. graminearum, F. culmorum and F. proliferation) which are the main producers of mycotoxins deoxynivalenol, zearalenone and fumonisin B1, respectively. L. paracasie subsp. paracasie was found to be effective in reducing the amount of toxins produced, although fungal growth was not affected. The inhibition levels of Deoxynivalenol, Zearalenone and Fumonisin B1 production reached to 56.8, 73.0 and 76.5%, respectively. Meanwhile, L. rhamnosus showed the highest inhibitory activity against both fungal growth and mycotoxins production. It completely suppressed mycelium growth of all the studied Fusarium species and consequently, no toxin was produced in the presence of this bacterium. The obtained results confirm that, selected species of Lactic acid bacteria may be successfully used as a biological control agent of food contamination with molds and mycotoxins. This bio-preservation action has interesting technological possibilities for a variety of fermented food and dairy products.

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 present study was aimed to maximize the production of natural pigments from Monascus ruber Went AUMC 5705 by solid state fermentation of broken rice to be a safe and healthy substitute of the harmful chemical dyes in the coloring of some flavored dairy products. Maximum pigments productivity was achieved under the following conditions: initial substrate moisture content 39%, substrate particle size 2-2.5 mm, PH 6.5, inoculums size 126×104 spores per 10 g dried rice and incubation period of 15 days at 30°C. The favorable nitrogen source was monosodium glutamate at 2% concentration. The obtained pigments mixture was extracted with 95% ethanol and further separated into red, orange and yellow water soluble pigments. These pigments were applied as coloring agents of flavored yoghurt and milk beverages. On the sensory evaluation, application of these natural colorants in a preparation of flavored dairy products was found to be highly acceptable.

Many dairy products are discarded and useless after end of shelf-life, which causes economic and environmental challenges. The objective of this study was to study the compositional characteristics of some dairy products before and after shelf-life, and develop a process to utilize those dairy products after end of shelf-life in non dairy applications (cosmetic cream and soap). Several dairy products, such as sterilized milk, yogurt, soft cheese, hard cheese, cream, and butter were collected from markets in Egypt before shelf-life and after three months of shelf-life. Electrophoresis analysis was conducted to estimate the changes in the protein fractions of protein products (sterilized milk, yogurt, and cheese) before and after expiration. Also, gas chromatography (GS) was performed to compare the fatty acids of fat products (cream and butter) before and after end of shelf-life. Sterilized milk, yogurt, soft, and hard cheese were turned into powder (Expired dairy products powder; EDPP) to be used as a raw material in manufacturing of cosmetic creams. The fat was separated from cream, butter, and hard cheese (Expired dairy products fat; EDPF) to be utilized in making soap. The formulated cosmetic creams were examined in vitro. Functional properties of cream were determined, such as appearance, spreadability, irritancy, and pH. Additionally, the soap quality was tested after manufacture. We found that dairy products, such as milk, yogurt, and cheese after shelf-life can be utilized as raw materials for the production of cosmetic creams, as well as production of soap from butter and cream. The produced products were similar to those in commercial markets. This study is an endeavor to conquer the dairy industry challenges, which are considered a huge loss from the economic and environmental aspects.