Camel milk has become more popular among customers in recent years as a result of its therapeutic effects. In many parts of the world, it is considered one of the primary components of human nutrition. The present study aimed to develop a novel synbiotic ice cream from camel milk formulated with black rice powder (BRP) and investigate the viability of probiotic bacteria (Lactobacillus acidophilus LA-5) during the storage period (60 days). Skim milk powder was replaced by BRP at levels of 0, 25, 50, and 75%. The produced ice cream was examined for some physicochemical, rheological, microbiological, and sensorial properties. The obtained results indicated that the incorporation of BRP into ice cream blends resulted in significant increases in the overrun, viscosity, and melting resistance of ice cream samples (p < 0.05). However, the freezing point decreased with increasing the proportion of BRP in the blend. The sensory evaluation results showed that the most acceptable treatments were those formulated with 25% and could be increased to 50% of BRP with no significant differences. The incorporation of BRP improved the viability of Lactobacillus acidophilus LA-5 in ice cream samples over 60 days of storage. Collectively, a synbiotic camel milk ice cream formulated with black rice powder was produced that, in turn, enhanced the physicochemical and rheological properties of ice cream samples and produced a significant protective effect on the viability of probiotic bacteria.

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Frozen yoghurt is a refreshing and nutritious dessert, with or without the flavour that combines the texture of ice cream and yoghurt. Several previous studies have been conducted on Jerusalem artichoke tubers due to their components, which contain inulin compounds and other nutrients with beneficial properties of fresh yoghurt. However, limited studies explored the potential benefits of the addition of Jerusalem artichoke tuber powder as a fat replacer on the physicochemical properties and survival of probiotics in frozen yoghurt. In this respect, the aim of this study was to determine the effect of Jerusalem artichoke tuber powder (JATP) (0, 5, 10, 15, and 20% w/w) of the fat source used in the mix as a fat, and sugar replacer in frozen yoghurt production. The microbiological, physicochemical, textural, and sensory properties of frozen yoghurt were investigated. Samples with JATP contained viable counts of bifidobacterium bifidum BGN4 and Lactobacillus casei Lc-01 of 7 log cfu/g during 90 days of storage, as compared to the control sample. The highest viability of probiotics was obtained in the sample formulated with 10% JATP. The formulation of frozen yoghurt with JATP increased the acidity and enhanced the overrun. Compared with the control sample, the incorporation of JATP into frozen yoghurt increased the melting resistance, overrun, and viscosity of the frozen yoghurt. The addition of JATP up to 10% significantly increased sensory attributes. Collectively, the study concluded that the enrichment of frozen yoghurt with JATP up to 20% will provide consumers with health benefits and could be introduced to markets as functional frozen yoghurt.

B LACK rice has been reported to contain many bioactive compounds such as protein, crude fiber, total carbohydrates and minerals with attractive purple color making it a valuable component in dairy industries. Partial replacement of dairy ingredients by 2-6% (2.06, 4.12, and 6.18 kg100/kg) black rice powder (BRP) to make functional processed cheese spreads (PCS) was investigated. Chemical composition, microbiological, rheological characteristics, total phenolic compounds (TPC), antioxidant activity (AA) and sensory evaluation of PCS were determined. Results showed that no significant difference was observed in dry matter and fat content between PCS and control sample (p>0.01), however, the protein content was significantly decreased by the addition of BRP (p<0.01). Adding different ratios of BRP in PCS increased the TPC and AA than the control sample as fresh and throughout the cold storage period. Furthermore, fortification with BRP significantly affected the rheological characteristics of PCS. The inclusion of black rice powder at different concentrations in the PCSs mix had no noticeable effect on the microbiological quality (p>0.01). Sensory evaluation results revealed that using 2% BRP in PCS processing had higher acceptability compared to control sample. Thus, BRP could be incorporated in PCS to develop a product with acceptable functional, nutritional and sensory properties.

The effect of cold and hot filling on the chemical, microbiological and organoleptic properties of cream cheese was studied. Cheese was made from standardized buffalo's milk (5-12% milk fat). Results showed that the hot filling extended the shelf life of cream cheese up 6 weeks, while cold-pack cheese suffered from quick spoilage. Hot filling also improved the sensory properties and overall acceptability of single and double cream cheese.

Concentrated yoghurt is one of the most consumed dairy products in the world and is popularly known as Labneh in the Middle East or as strained yogurt in Greece and the rest of Europe (Senel et al., 2011).Labneh is a semi-solid fermented dairy food produced by draining some of the water and water-soluble compounds from yoghurt. The total solid (TS) content of the product is usually between 23 and 25 g/100 g, of which 8-11 g/100 g is fat, and it has a creamy/white color, a soft and smooth body, strong spreadability with little syneresis, and a clean, slightly acidic flavor (Hilali et al., 2011). However, as milk fat plays an important role in the texture, appearance, flavor, and color formation of dairy products, fat reduction in dairy products can result in defects such as a lack of flavor, a weak body and poor texture.Obesity is now a common cause of health conditions such as coronary artery disease, colon cancer, and adult-type diabetes (Aydinol & Ozcan, 2018;Prosky, 2000). As a result, consumers have recently expressed an interest in reducing their fat intake and increasing their consumption of low-fat foods. The importance of dietary fiber in human nutrition, as well as its effects on fermented dairy products, has resulted in a rising demand for novel fiber-based fat replacers (Aydinol & Ozcan, 2018;Elkot et al., 2020).Recently, in the dairy industry, there has been an increase in interest in using probiotic microorganisms as dietary supplements (El-Shafei et al., 2018). However, adding probiotic bacteria into the starter used to produce cultured dairy products has several drawbacks. In addition, probiotics can enhance lactose digestion with their digestive enzymes, minimize the side effects of antibiotics by improving the quick recovery of the human intestine after treatment