In this study the effect of using ultrafiltration (UF) processes, incorporating Oats (Avena sativa L.) powder (0, 1, 2%) and probiotic bacteria on the properties and nutritional value of synbiotic functional UF-low and full-fat Labneh was investigated. Mixed starter of Lactobacillus casei and Lactobacillus paracasei (1:1) was added (2%) and used as probiotic bacteria. The samples of both controls and all resultant synbiotic Labneh treatments were analyzed for gross chemical composition, microbiological and sensory attributes during 35 and 21 days, respectively at 5 °C. Also nutritional values were determined and calculated in all fresh samples. Lactose content and pH values were decreased during the storage period in all Labneh samples. Results showed that all low-fat Labneh treatments can provide human with high protein amount daily value (20% DV or more) while, low-fat UF-Labneh supplemented with 2% Oats recorded the highest daily values of protein (24.52%). Moreover, the results indicated that adding 2% of Oats to the UF-low fat Labneh, improve sensory parameters, motivate the numbers of probiotic bacteria and extended the shelf life. Moreover, all Labneh treatments were free from coliform group through all storage periods. The highest sensory total score was observed for UF-low fat Labneh at 7 days of storage and UF-low fat Labneh supplemented with 1% Oats at 28 days of storage. Finally, in this study using UF-technique and adding Oats powder in making Labneh, improved the nutritional value as it increased protein, %DV and fiber contents and decreasing lactose content which will be suitable for people who suffering from lactose intolerance. Also using the probiotic bacteria which produce bacteriocins; minimize the fungi and psychrophilic bacterial counts.

Probiotics are live microorganisms, which provide health benefits when they are presented in adequate amounts. A dairy product such as cheese is a suitable carrier for the probiotics into the human intestine. Therefore, this study aimed to use probiotic bacteria to improve the vitality and quality of free fat ultrafiltrated (UF) white soft cheese supplemented with 5% fresh mushroom (FM) or 6% bottle gourd seeds powder (BGSP).Two different starters (Lactobacillus acidophilus or Bifidobacterium lactis) were used individually. Free fat buffalo's milk retentate was divided into 7 portions: the first portion (without probiotics or additives) was considered as a control, while the next three portions were inoculated with Lb. acidophilus LA5 and no additives, 5% FM and 6% BGSP (L 1 , L 2 and L 3 , respectively). The last three portions (B 1 , B 2 and B 3 ) were inoculated with Bif. lactis and supplemented like previous group. Samples of all resultant cheese were stored at 5±1 ℃ for 28 days and analyzed for chemical, microbiological and sensory attributes. The results showed that moisture contents of fresh probiotic treatments supplemented with FM were higher than other treatments while, total nitrogen, water soluble nitrogen/total nitrogen, fat and fat/dry matter were higher in cheese supplemented with BGSP at the end of storage. The highest probiotic viability was recorded by Bifidocheese supplemented with BGSP (B 3 ) at 14 days of storage. Both, Acidophilus and Bifido-free fat soft cheese supplemented with 5% FM had the best sensory properties.Therefore, it is recommended to produce Acidophilus and Bifido-free fat UF-soft cheese supplemented with 5% FM or 6% BGSP as a new vital product with healthy properties.

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A bottle gourd (Lagenariasiceraria) seed is a good source of fat, dietary fiber, minerals and protein with many health benefi This work aimed to improve the chemical, rheological and organoleptic properties of low fat ultrafiltrated (UF) white soft cheese using bottle gourd seeds powder (BGSP). Low portion without additiveswas used as a control, while the other portions were supplemented with 3, 6 and 9% BGSP (w/w of milk retentate) before the pasteurization. Samples of all resultant cheese treatments were stored at 5±1 analyzed for physicochemical, rheological characteristics as well as microbiological and sensory attributes when fresh and during storage period. The results showed that there was a slight decrease in moisture content in all cheese samples during storage. By increasing the proportion of BGSP; the contents of total solids, fat, total protein, fiber and ash of the soft cheesewere increased. Cohesivenessand softness increased as well. Moreover, low fat soft cheese supplemented with 6% BGSP had the best sensory properties. Therefore, it is recommended to use BGSP for the manufacture of functional low soft cheese as a new product with healthy properties.

This study aimed to evaluate the effect of adding different ratios of oats on the properties and nutritional value of low and freefat fermented milk drink as a functional dairy product for enhancing human health. The product was fermented using mixed starter of L. casei HQ177095 and L. paracasei HQ177096.1 (1:1) and supplemented with oats at ratios of 1 and 2%. Samples of fermented milk drinks were stored at 5±1°C for 21 days. Microbiological, chemical, physical, organoleptic properties and nutritional value were carried out during storage period. Results indicated that there were slight changes in some chemical composition during storage, while changes in lactose content, pH values and titratable acidity were significant. Also, the microbiological examination indicated that treatments significantly enhanced the viability of LAB and affected total viable counts and psychrophilic bacteria during storage. Regarding to organoleptic properties, it was noticed that fermented milk drinks which supplemented with oats had the higher total scores than controls. Moreover, fermented drinks supplemented with 2% oats showed better physical characteristics (viscosity and syneresis) than other treatments. The product can be recommended as a good source of iron, protein and can be considered as healthy foods, contain low fat and low calories.

Synbiotics are food products that contain both prebiotics and probiotic microorganisms, wherein prebiotics encourage the growth of probiotics. In this study, The free-fat synbiotic Bifidus milk was improved by adding flaxseeds (FS), sunflower seeds (SS) or pumpkin seeds (PS) in powder form as prebiotics for Bifidobacteria (Bifidobacterium lactis and Bifidobacterium bifidum). Chemical analysis, microbiological examination including the viability of Bifidobacteria, synersis and sensory attributes were determined. The lowest fat, protein and fibers content were recorded by the control while, the highest fat content was for fermented milk supplemented with 4% SS. The highest protein content was reported for treatment supplemented with 4% PS followed by milk supplemented with 4% SS. The pH value decreased as the seeds concentrations increased and the lowest pH value was for Bifidus milk enriched with 4% FS powder at 21 days The viability of Bifidobacteria increased during storage to reach the highest levels at day 14, and then it decreased. The biggest count was for treatments enriched with SS powder. All treatments which contained seeds have lower TVC numbers than control when fresh and either across the storage. The treatment supplemented with 4% FS recorded the lowest Syneresis value (2 ml/100ml). Sensory evaluation's results showed that the highest total scores were recorded by Bifidus milk enriched with 2 and 4% pumpkin seeds. So, it can be recommended to enrich fermented dairy products with plants' seeds as prebiotics to enhance the nutritional value, overall acceptability and the viability of probiotics used in fermentation.

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