This study aimed to through light on the functionality of water‐soluble peptide extract (WSPE) of Domiati cheese as affected by Neutrase (2.5 and 5 mg/L milk) in addition to rennin to accelerate cheese ripening. Antioxidant, angiotensin‐converting enzyme (ACE) inhibitory, and anticancer activities of WSPE during ripening were assessed. All parameters under study showed a significant increase during ripening in a dose‐dependent manner. WSPE from fresh or ripened cheese exhibited antioxidant, ACE inhibitory, and anticancer activities as a consequence of many bioactive peptides present. These bioactive peptides were mainly originated from α‐, β‐, and κ ‐ casein. The activities of WSPE were directly proportional to the dose of the Neutrase used for cheese ripening. Practical applications Domiati cheese is the most popular and most consumable Egyptian soft cheese whether it is fresh or ripened. Cheese ripening acquires the desirable sensory properties as a result of the enzymatic degradation of its components, that is, fat and protein and as a result the release of bioactive peptides which exhibit special functions may influence consumer health. There is a wide variety of physiological activities induced by bioactive peptides. The functions of those peptides differ according to the enzyme used in manufacturing and for accelerating the ripening process. Due to the lack of information about the bioactive peptides in Domiati cheese, Neutrase was used in the manufacture of Domiati cheese to accelerate its ripening and produce a new type of Domiati cheese with high biological and functional properties and thus increasing the consumer health awareness.

Aim:This study evaluates the clinical and microbiological effect of miswak and chlorhexidine gel on subgingival microbiota. Subjects and Methods: A full mouth randomized controlled clinical trial that carried out on 45 patients of both sex with mild to moderate chronic periodontitis. Selected patients were classified randomly into three equal group. After receiving the basic periodontal therapy group I used miswak 5 time a day (in accordance with the religious tradition), group II used CHX gel with tooth brush twice time daily, group III used tooth brush alone twice time daily. They evaluated clinicaly by Gingival Index, Plaque Index, Propping Depth and Attachment level at base line, after scalling and root blanning, one week, one month and finally after three month of using of each method, and microbiologically for detection and assessment of P.gingivalis at base line , after scalling and root blanning, one week, one month and finally after three month. Resultes: The present study exhibit that miswak more effective than tooth brush, as antimicrobial aginist p. gingivalis. There was no significant difference in the efficacy of miswak and CHX. Conclusion: Miswak more effective than tooth brush, as antimicrobial agonist.

The aim of work was to utilize the by-products such as whey or milk permeate to produce single cell protein and to reduce the environmental pollution from three individual yeast strains (Kluyveromyces fraglis, Kluyveromyces lactis or Saccharomyces cervesiae). All of these were cultivated at the optimum condition for 48 and 96 hr by using whey, permeate or YM as media. The obtained results indicated that Kluyveromyces fraglis achieved the highest growth (22 x 10 6 cfu/ml) on the whey after 96 hr, and the yield of biomass (2.5 gm/L) after 96 hr., followed by Kluyveromyces lactis and Saccharomyces cervesiae. K. fraglis achieved the highest value of BOD (58.1 mg/L) on the permeate after 96 hr, and the removal and consumed lactose (37 %) on permeate after 96 hr.

Four strains of lactic acid bacteria as the following I-Str. thermophilus + Lactobacillus acidophilus + B. befidium (1:2:1) treatment (B). II-Str. thermophilus + Lactobacillus helveticus + B. befidium (1:1:2) treatment (C). Str. thermophilus + Lactobacillus bulgaricus + B. befidium (1:2:2) treatment (D) were evaluated to their abilities at viability and growth rate when grown with Bifidobacterium befidium to produce bioyoghurt as compared to traditional yoghurt made by traditional yoghurt starter IV-Str. thermophilus + Lactobacillus bulgaricus (1 : 1) treatment (A). Resultant yoghurt chemically, rhiologically, microbiologically and sensory evaluated when it was fresh or during storage period. Results showed that pH values in all treatments were higher than those in control and the acidity was in inverse trend to the pH in all treatments and control. T.V.F.A. values were increased in all treatments and control with the progress in storage periods as well as, treatment (B) gained the highest T.V.F.A. value among other treatments and control. Curd syneresis was in a correlation with the progress of acid content. Also, total bacterial count was increased with progress in storage until 3 days followed by a decrease but treatment (D) gained the highest growth rate among other treatments and control yoghurt. The strains were enhanced when they grown in a combination with Bifidobacterium befidium all except Lactobacillus acidophilus. No growths on macconkey agar media, no molds and yeast in all treatments and control yoghurt in fresh or stored product. The presence of proteolytic and lipolytic bacteria was increased with the progress in storage periods. Sensory evaluation data showed the consumers acceptance of all treatments except treatment (B) where it was weak in body and texture and more flat in aroma. From these results we can concluded that bio-yoghurt with healthy properties can be made with a combination with Bifidobacterium befidium to enhance its viabilities and to achieve the probiotic dose number (10 6 cfu/gm) without any aroma, body and texture defects. Also, these results orientate the future research works to enhance the properties of bio-yoghurt contains Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium befidium as starter culture.