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Linseed oil is derived from the seeds of flaxseed (Linum usitatissimum L.), a plant widely cultivated for fiber or oil for industrial use. The aim of this study was to investigate the influence of milk supplementation with flaxseed oil with different percentage I.E., 0.0, 0.5, 1.0, 1.5 and 2.0 on the physico-chemical, microbiological and organoleptic characteristics of yoghurt during storage at 6 0 C for 14 days. The obtained results showed that total solids, acidity, fat, ash and total volatile fatty acids (TVFA) of yoghurt manufactured from milk supplemented with linseed oil were higher than that of control until day 14 th. There were marked variations in the fat content and TVFA value of the products. Yoghurt supplemented with 2% linseed oil exhibited lower pH value compared with other treatments. However, yoghurt supplemented with linseed oil showed gradual increase in total bacterial count and yeast & mould apparent on the 7 th day of storage while all samples showed a gradual decrease on 14 the day. Yoghurt samples supplemented with different percentage of linseed oil had higher in curd tension and whey syneresis compared with control. Results of the present study indicated direct relationship between all percentage of linseed oil and quality with higher levels of linseed oil. Results of the sensory evaluation revealed that flavour, consistency and appearance was significantly affected (p<0.05) on yoghurt samples. The colour of yoghurt was changed towards yellowness with the increase in the percentage of added linseed oil. Yoghurt containing linseed oil had slightly significant (P<0.05) decreased the acceptance level of aroma and texture of yoghurt. It could be concluded that the supplementing milk with linseed oil at percentage 1.0% was the most acceptable.

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.