The aim of this research is to fortificate the stirred yoghurt with some microelements and natural antioxidants to improve its nutritional value. The control was stirred yoghurt made from buffalo milk. Stirred yoghurt fortified with 5% oat and some fruits (mango, banana and strawberry jam) were prepared and their physicochemical, chemical and microbiolagical properties and some microelements (Si, Fe, Mn, Zn and Cu) content of resultants products were investigated. The data revealed that addition of oat flour slightly increase in pH value but these values were decreased with the addition of fruits. Also the lower in protein contents cause lower in fat while the higher in fat, fiber and carbohydrate contents were higher than control. Mineral analyses of Si, Mn, and Fe contents were great difference between all treatments as they ranged between (28.71-36.51) for Si, (4.61-5.26) for Mn, (3.51-4.11) for Fe and (3.31-3.61) ppm for Zn. Concerning the control, the values obtained were (14.71), (0.91), (0.71), (3.61) for Si, Mn, Fe and Zn respectively. The sensory evaluation showed that addition of fruits improved the total acceptability. Conclusively, oat flour can be used as a good natural source in fortified yoghurt with micronutrients to produce yoghurt with high nutritional and functional value.

This study aimed to investigate the impact heat treatment on goat's milk yoghurt. Fresh goat's milk from three breed groups (Damascus, Zaraibi and Baladi) during the lactation period (March to August) were used in making fresh and stored yoghurt using yoghurt culture (YC-380DVS). The first treatment was served as control (A) where it was treated thermally with 90 0 C /5 min, second treatment (B) was treated with 90 0 C /10 min, third treatment (C) was treated with 85 0 C /30 min. Treatment (A) showed the higher SN (0.36) in fresh and stored yoghurt and also higher TVFA (1.73) in fresh yoghurt. Treatment (B) characterized with higher acidity (0.95 and 0.97) % in fresh and stored yoghurt, respectively. Higher fat content (3.17%) was found in stored yoghurt and higher TVFA (1.73 and 1.83) in fresh and stored yoghurt, respectively. Treatment (C) showed the higher pH value (4.6 and 4.47) in fresh and stored yoghurt, respectively, higher T.S (15.2 and 15.81) was detected in fresh and stored yoghurt, respectively, higher Fat content (3.03%) in fresh yoghurt, higher TN (0.65 and 0.68%) and protein (4.15 and 4.36%) in fresh and stored yoghurt, higher curd tension (CT)

The aim of this study was to improve the properties of yoghurt using different kinds of legumes such as chickpea (0.0, 3.0 and 6.0 % w/w), kidney bean (0.0, 3.0 and 6.0 % w/w) and cowpea (0.0, 3.0 and 6.0 % w/w) in order to therapy protein energy malnutrition in children. Chemical composition, pH, texture, viscosity, and sensory evaluation were determined for all treatments. Results showed that total protein increased in yoghurt treatments as a result of adding legumes compared with control. Yoghurt produced using 6% kidney beans (T2b) had highest total protein compared with other treatments. Yoghurt produced using cowpea 6% (T3a) had the higher total solids. Yoghurt produced with 6% kidney bean (T2b) and produced using 6% cowpea had the lowest fat / dry matter as compared with other treatment. There were no significant differences in pH values among all treatments. Also results showed that for all treatments as the rate of legumes increased the viscosity value also increased. The highest viscosity level was recorded with adding cowpea at rate 6% (T3b). Texture parameters hardness, adhesiveness, cohesiveness, springiness, chewiness and gumminess increased with adding all type of legumes. Yoghurt produced with 6% kidney bean and chickpea 3% had improved rheological and organoleptic Properties compared with other treatments.

The growth of fungi on cheese surface causes significant economic losses for producers in addition to the negative impact on the consumers health as a result of their exposure to mycotoxins, especially that produced by Aspergillus spp. The present study is a trail to protect Ras cheese from fungal attack. The cheese wheels was coated with a water suspension of 50% of bentonite clay, sprayed with 5% of sodium bicarbonate (NaHCO3) solution or wrapped with plastic membranes treated with 5% solution of NaHCO3 and compared with control cheese wheels (without treatment) during 6 months of ripening and cold storage. The results showed in vitro growth inhibition effect of of Aspergillus flavus, Aspergillus niger and Penicillium requeforti cultivated in PDA medium amended with bentonite clay (50%) or NaHCO3 (5%) solutions. These two treatments were found to prevent fungal growth on cheese surface without affecting the chemical and the sensory properties of cheese.

Admixtures of pure chymosin (C) (Maxirin) and pure chicken pepsin (P) at ratio(50:50 , 70:30 , and 90:10 % C:P) were tested for rheological properties (MCT) , curd tension and syneresis using zero , 6 and 12 % salty mixed milk. Results showed that Salty milk had higher (MCT) and syneresis while lower curd tension was resulted. On the other hand maxirin rennet gave the best curd tension , the quicker coagulation time (MCT) and less syneresis. Contrary to chymosin,chicken pepsin gave higher (MCT) , less curd tension values and higher syneresis. As the percentage of chymosin increased in the admixture of rennet , the MCT and curd tension increased while syneresis decreased. Same rennet admixtures were used for Domiati cheese processing from mixed buffaloe and cow milk (1:1) with 12 % salt. Yield of fresh cheese ranged between (24.60 and 25.70 %) , decreased after 120 days to be 19.60 and 21.80 %. Pepsin cheese had the highest yield while chymosin gave the lowest yield , pepsin cheese had higher moisture content , SN , NPN and TVFA. Admixing C:P (90:10) Gave the best quality cheese after 120 days. After 60 days pepsin Domiati cheese gave satisfactory accepted cheese .