In this study, kariesh cheese was manufactured with different concentration of Aloe vera gel (15, 20, and 25%). the chemical composition of Aloe vera gel was determined. Also chemical, antioxidant, microbiological and sensory properties of kariesh cheese was measured in fresh and during storage up to 28 days at 4°C±2. Treatments showed good quality prarameter, and good stability in fresh and during storage period with values very close to the control (T 1 ) one. Moreover sensory evaluation showed that all treatments were accepted specially addition of 15 aloe vera (T 2 ). Total bacterial counts (TC) demonstrated that at high concentrations of Aloe vera gel (20 and 25%) in a dramatic fall in the levels of total bacterial counts, take pleace.

Yoghurt was made from cow's milk supplemented with barley or white oat flour at levels of (0.0, 0.5, 1.0, 1.5 and 2.0%) these additives decreased the coagulation time, increased the curd tension and decreased the whey syneresis of resultant yoghurt. Barley flour was more effective than white oat flours in this respect. Addition of both barley and white oat flours greatly increased the TS, TP and ash contents of resultant yoghurt. But these additives slightly decreased the fat content. Also these additives enhanced the acidity of resultant yoghurt. Total bacterial count of yoghurt of all treatments gradually increased during storage. Lactic acid bacterial count was higher in yoghurt fortified with these additives. These additives improved also the organoleptic characteristics of resultant yoghurt when they were added at level up to 1.0%. Also barley flour was the most effective in this respect.

This study was carried out to evaluate the susceptibility of some food-borne pathogens bacteria (two Gram-positive including Staphylococcus aureus ATCC 29213, Staphylococcus epidermidis ATCC 12228 and two Gram-negative including Escherichia coli ATCC 25922, Salmonella typhimurium ATCC 14028) to cinnamon and dill methanolic extracts by using an agar well diffusion method. The antimicrobial activity of cinnamon and dill extracts against the four microbial species was assessed by the presence or absence of inhibition zone. Also, the minimum inhibitory concentration (MIC) of cinnamon extracts on these four pathoginic bacteria at different concentrations were determined. Staph. epidermidis and Staph. aureus were found to be extremely sensitive to cinnamon extract with an inhibition zone diameter (IZD) of (32.25mm) and (20.03 mm) respectively, followed by E. coli and Salmonella typhimurium were found to be partially sensitive to the test extract with an IZD of 14.85 and 13.65 mm, respectively. Dill extract showed less effective when compared with cinnamon extract.

Functional foods are foods that have at least a certain nutritional high value in addition to their regular nutritional properties along with having confirmed medicinal outcome to the consumer. They are produced by adding at some a chemical or microbial ingredients to a food-base, such as milk and milk products. Probiotics and synbiotics are functional foods with microbial enrichment. The stirred yoghurt were prepared from Buffalo's milk (5.5% fat) with added (0.5 and 0.8 (w/w) %) Spirulina platensis and Dictyota divaricata. The samples were stored at 4-6°C and investigated on days 1, 7 and 14. The results showed that Fortification of stirred yoghurt with Spirulina platensis and Dictyota divaricata significantly increases proteins, fat, T.S and vitamin C. in comparison to unfortified stirred yoghurt, the sensory analysis was also performed. Sensory scores of 0.5% Spirulina platensis and Dictyota divaricata stirred yoghurt samples were better than 0.8%. According to final results, the stirred yoghurt samples containing 0.5% (w/w) Spirulina platensis and Dictyota divaricata were selected as the preferable treatment. The main purpose of this research was to monitor the influence of Spirulina platensis and Dictyota divaricata addition to stirred yoghurt on the chemical, bacteriological and sensory proparties during storage.