Bio-ice milk product (lactose hydrolyzed) enhanced by peppermint oil and caraway oil were manufactured by culturing milk with L. acidophilus, St. thermophilus and Bifidobacterium sp.. Survivability of Bifidobacterium sp. was studied during 30 days of frozen storage at -25 o C. Caraway oil bio-ice milk mixture was superior toward the viability of Bifidobacterium sp. at level above the minimum therapeutic level 10 5 CFU/g after 22 days of refrigerated storage. Also caraway oil bio-ice milk mixture showed higher acceptance in sensory evaluation comparing with the other treated bioice milk containing peppermint and control.

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Commercial (imported) emulsifying salts can be successfully replaced in processed cheese manufacture on large scale with other permitted cheaper, available and edible salts such as sodium citrate (the main salt) in addition to mono and di-sodium phosphate, citric acid, self 363 and CMC were used with different percentages to enhance the texture properties of the final product. The effect of the emulsifying salt mixtures on rheological characteristics (penetration and maximum deformation force) and organoleptic properties were determined.The blend (5) which contained Cheddar cheese (78.53%), sodium citrate (1.97%), di-sodium phosphate (0.28%), citric acid (0.1%) and Self 363 (0.14%) gained highest score compared with other blends.