Bio-Labneh was produced from cow’s milk using Jerusalem artichoke tubers powder (JATP) inoculated by Lactobacillus acidophilus LA-5. The effect of different concentrations (1, 3 and 5%) of JATP on the chemical composition, organoleptic properties and the growth, and activity of Lactobacillus acidophilus LA-5 were investigated. Significant differences were observed in the chemical composition and counts of viable bacteria between treatments either in fresh or stored Labneh. Acidity % in all treatments was significantly increased and pH was decreased with increasing storage period. The viable count of Lactobacillus acidophilus was also increased through the first 7 days then decreased gradually during the storage period. Generally, using JATP in manufacturing bio-Labneh had acceptable with 1% JATP, while 3% JATP received the highest total scores and the growth of Lactobacillus acidophilus LA-5.

A new functional processed cheese fortified with grape seed powder (GSP) and its extract (GSE) was developed. The chemical composition, physical, microbiological properties, texture profile and sensory evaluation of prepared processed cheese were followed throughout storage period at 5 o C up to 3 months. The moisture, ash, fat/dry matter (F/DM) and protein dry matter (P/DM) of supplemented processed cheeses were higher compared to control. While salt/moisture (S/M) content was lower. Addition of GSP and GSE increased the pH, SN and antioxidant activity, but decreased the TVFA values and total bacteria count (TBC) compared with control, throughout storage. Significant differences were found between treatments and control processed cheese in texture profiles. Cheese fortified with up to 0.3% GSP and GSE exhibited better appearance, texture &body and flavour. Further increase in the added ratio, significantly decreased the sensory scores compared with control.

Used Helianthus tuberous(Jerusalem artichoke)as supplement to product function yoghurt to enhance native value health benefits and to improve rheological,phyisco-chemical and sensory properties of final product. Yoghurt was made from fresh cow , s milk fortificaed with the conventionl yoghurt starter culture containing Bifidobacterim bifidum, control Molds and yeasts enumeration of Bio-yoghurt as affected by supplementing with JAE are registered in the same table. No numbers of these populations recorded in fresh samples as affected by higher heat of milk and the used ingredients and phenolic compounds contained in both Jerusalem artichoke. Psychrophilic bacteria showed that it did not detect in Bio-yoghurt wither supplemented with JAE at different levels of supplementation.Conclusively, from these results, it could be concluded that supplementation dairy products with Jerusalem artichoke as treatment for diabetes. Because if it was approved that it reduces the level of glucose in blood, because they contain many vitamins and nutrients necessary and beneficial to human health.

A comparison was done among rennet samples extracted from different forms of calves vells (fresh and dried) (sliced or minced) by using soaking and mechanical processes, during storage at room temperature (25-30 o C) and refrigeration +-5 o C) for 90 days. The resultant rennet solutions were tested for milk clotting time (MCT), rennet activity (total rennin units/gram (RU/g), rat of loss % of rennet activity or rennet stability, microbiological assessments and sensory properties. Results show that storage temperature had a highly significant effect on all treatments and led to a continuous decrease in RU/g, yield and the keeping quality of all forms of vells at both temperatures. After 90 days of storage, protective effect and stability of rennet activity were superior when storage was carried out in refrigerator, almost double clotting actively of rennet and an increase in the shelf-life of. The average of rennet actively and rat of activity loss were 107.25 RU/g and 14.96 % respectively, with the storage at refrigerator, whereas the average of the other ones stored at room temp. were 94.04 RU/g and 25.41 % in order. T1 with of dried sliced vells kept at refrigerator had the highest rate of stability (119.62 RU/g), while T3 of fresh minced vells stored at room temperature had the lowest one (95.84 RU/g). T3 of fresh sliced vells stored at room temperatures had the highest rate of activity loss (36.51 %), while C soaking treatment of dried sliced vells stored at room temperature recorded the lowest rate of activity loss (10.28 %). Results show also that the mechanical process was superior than the soaking one and stirring at 100 rpm.(T1) was the perfect treatment for extraction. Microbiologically results revealed that initial bacterial counts (TBC) in all treatments, ranged between 10 4 to 10 6. C of all treatments had the lowest TBC followed by T1, T2 and T3 in order. Dried sliced vells recorded the lowest TBC followed by dried minced, fresh sliced and fresh minced vells respectively. No growth of coliform bacteria was detected in all treatments, along the storage period. Yeasts & moulds were absent in C and T1 treatments while appeared in case of T2 and T3treatments. Results of sensory evaluation show considerable differences among treatments. C and T1 were found the best ones, characterized by brown, unique odor, clear and free from sediments.

The chemical composition, phenolic compounds and antioxidant activity of Gum Arabic (GA) were studied, as were physical, chemical, cooking and sensory properties of low-fat beef burger manufactured by replacing its fat content with different levels (0.0, 5, 10, 15 and 20%) of GA. The results of chemical composition of GA indicated that the total dietary fiber was the major compound (89.89%) and the other components were minor such as protein (2.02%), ash (3.99%), and ether extract (4.10%). The present study showed that antioxidant activity of GA extracted by water (73.30%) was higher than extracted by ethanol (70.87%). All chemical compositions (moisture, fiber, protein, ash and total carbohydrate contents) of uncooked and cooked low-fat beef burger manufactured by replacing its fat content with different levels of GA were increased, except ether extract content was decreased. However, replacing process increased (P ≤ 0.05) significantly of both water holding capacity and feder value, it was decreased (P ≤ 0.05) significantly of plasticity, protein water coefficient and protein-water-fat coefficient of low-fat beef burger.Cooking properties were affected by replacing fat with GA whereas, cooking yield was increased (P ≤ 0.05), and on the other side cooking loss, shrinkage and diameter reduction were significantly (P ≤ 0.05) decreased. Sensory evaluation of low-fat beef burger showed the level replacement 5 and 10% of GA produced beef burger similar with control with little changes also 15 and 20% replacement gave a fair low-fat beef burger.