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The issue of diet and health has recently come to global attention. Probiotic live bacteria are known as good or friendly bacteria and are known to minimize potentially harmful bacteria from the intestine (Gillian, 2008). Probiotic food are defined as "food containing live microorganisms, which actively promote health of consumers by ameliorative the balance of micro-flora in the gut when ingested live in adequate numbers"

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Whey, that amazing solution, was considered in the past as a waste byproduct. Recently, scientists had discovered that whey have powerful components; which are whey proteins. Nutritional value of whey proteins had been recognized many years ago. Whey proteins have different fractions, some of them are in large concentration like (β-lactoglobulin, α-lactalbumin, serum albumin, immunoglobulins and glycomacropeptide) and others are in low concentration, such as (lactoferrin, lactoperoxidase, lysozyme and proteose peptone component. Now a days, consumers become more aware of interest, nutritious, healthy foods, has driven much of the research into the healthful effects of whey protein and whey fractions. Whey proteins are magic, potent, promise and active components, which have many various nutritional and therapeutic benefits that encourage to search about them and collect the researches in a review paper to be a guide for all the requires and students. This review is focused on whey protein, its fractions and the therapeutic effect and their application in food processing and pharmaceutical field.

Background: Thinking about something new that is important for consumer health is a great concern to all those interested in the dairy industry and its products. Husk Tomato is a promising nutritious fruit rich in minerals, vitamins, and antioxidant compounds. Aim: The objective of this study is to evaluate Husk Tomato Juice (HTJ) constituents, its antimicrobial activity and antioxidant properties. Then utilize it for producing stirred probiotic yogurt (SPY) as a novel fermented product. Methodology: The main components and sugars of fresh HTJ were analyzed using High Performance Liquid Chromatography (HPLC). Antioxidant activity by DDPH (2, 2-diphenyl-1picrylhydrazil) test as well as total phenolic compounds were also determined. Four treatments of SPY fortified with 20, 30, 40 and 50% (v/v) HTJ & Lb. casei FEGY9973 (as probiotic bacteria) were prepared and served as T1, T2, T3 and T4 respectively were compared against control without juice. Results: Data revealed that the main compounds of HTJ were Sinapic (8.170 µg/ml), Protocatechuic (6.344 µg/ml) and Cinnamic (4.660 µg/ml). Contents of Fe, Mg, Na and Ca were 1.766, 1.627, 7.436 and 12.14 mg/100 g. Antioxidant activity and total phenolic compounds of fresh HTJ were 68.88% and 319.15 ppm respectively. It was found that HTJ had powerful antimicrobial activity against both of Y. enterocolitica and Ent. faecalies. On the other hand, data revealed that the antioxidant activity of fresh SPY samples were significantly (p<0.05) higher 67.66, 76.93, 69.34 and 69.59% for T1, T2, T3 and T4 in order, compared to control sample (66.57%). While, appearance scores had no significant (p>0.05) for all samples in fresh, 5 and 10 days of storage. All treatment samples possessed acceptable sensory properties. Conclusion: It could be conducted that SPY fortified with 20 and 30% HTJ had been successfully produced as a healthy dairy product.