Key words: functional soft cheese, ginger extract, pickled and un-pickled soft cheese Soft cheese fortifi ed with ginger extract as a functional dairy food was evaluated. Buffalo's milk retentate was divided into three equal portions. One batch had no ginger extract as a control. The latter batches were fortifi ed with extract at the rate of 1.5 or 3.0 g/kg. All batches were salted with 4% NaCl/water phase. The resultant cheese samples were divided into 2 parts; one was separately picked in salted permeate (4%), while the other was stored without pickling at 5±2°C for 6 weeks. The results revealed that cheese pickling increased the cheese proteolysis and lipolysis, and decreased pH and TVFAs. Fortifi cation with ginger extract enhanced cheese proteolysis and TFVAs, while reduced pH value and oxidative rancidity of cheese. Physically, un-pickled soft cheese was more springy, harder, darker and more yellowish compared with pickled cheese samples. Ginger extract caused an increase in cohesiveness, whiteness and yellowish colour degree, and decrease in hardness of both pickled and un-pickled soft cheese. Ginger extract--fortifi ed cheese enhances the growth of L. lactis ssp. lactis and L. lactis ssp. cremoris compared with control cheese. However, ginger extract exhibited the highest growth for Lactococcus strains in pickled cheese. Yeast and mould were detected only in cheese control sample after 2 weeks. Ginger extract--fortifi ed cheese gained the highest scores for fl avour, texture and overall acceptability in both pickled and un-pickled cheese, which became more acceptable to panelists than control cheese over storage.

Wheat germ (WG) was mixed with water (1:5), heated (85°C/15 min), cooled and used to replace 0, 20, 30 and 40% (w/w) of standardised cow's milk (3% fat), supplemented with 2%(w/w) skim milk powder. Yoghurt-like fermented products were prepared from the different formulations, stored at 7 AE 2°C for 15 days, and analysed for chemical composition, pH, microbiological quality, texture profile (TPA), viscosity, syneresis and sensory properties. The addition of WG slurry enhanced acid development during fermentation and increased the viscosity of the fermented products. Nutritious milk-based fermented products of acceptable composition and quality could be prepared from formulations containing 20% (w/w) WG slurry.

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