The attained results revealed that due to the difference in the concentrations of the main ingredients used in making of different blends of processed cheese spreads (PCS) (T1, T2, and T3), the gross chemical composition and certain properties of the resultant fresh PCS were affected. So, moisture and carbohydrates were the highest in case of T3, fat and fat/DM had the highest values in T1 while PCS from T2 contained maximum (P≤ 0.05) ash and protein values. Acidity, pH, total volatile fatty acids (TVFA) and SN/TN were significantly affected by the applied treatments, while meltability had values of 1.48 , 1.40 and 1.02 cm (P≤ 0.05) in cheese from T1, T2 and T3 respectively. The fresh PCS were of the highest values of hardness, gumminess and chewiness in T2, whereas T1 resulted in the minimum corresponding values (P≤0.05). Springiness and adhesiveness decreased in T3, T1 and T2, respectively, whereas the differences in cohesiveness were insignificant (P>0.05). The examined treatments showed no impact on the organoleptic properties of the fresh PCS. Advancing storage period resulted in significant decrease in moisture and carbohydrate contents and significant increase in value of fat, Fat/DM, protein, ash, TVFA, SN/TN and the meltability. Changes in pH and acidity-on storage-were significant only in T2 and T3.

medicinal folkloric medicine (s) for the treatment of asthma, abdominal ailments in children, constipation, diuretic, glaucoma, headache, jaundice, reducing swelling and inflammation, postpartum, pain, skin diseases, and as a vermifuge (Anjalam et al., 2016).

The aim of this study was to investigate the compositional, rheological and organoleptical characteristics of Labneh made by ultrafiltration as affected by partial substitution of milk solids with whey protein concentrate powder (WPCP). Labneh based on 26% total solids (TS) and 0.5% NaCl was made from buffaloes' milk retentate concentrated by ultrafiltration. The milk solids in the retentate was partially substituted with WPCP at the levels of 0, 10, 20, 30 and 40%. The results indicated that the fat and lactose contents as well as pH values of Labneh decreased with increasing the ratio of WPCP. However, the protein content, ash, titratable acidity (%)increased with increasing the added amount of WPCP. The Labneh consistency coefficient and the yield stress were obviously increased as the level of WPCP increased. During cold storage of Labneh, its acidity and diacetyle contents increased up to 21 days, while acetaldehyde content increased up to 7 days of cold storage then decreased thereafter. Organoleptically, the Labneh quality was improved by adding WPCP with all of the examined levels, and remained acceptable during cold storage up to 21 days. Thus, milk solids in UF buffaloe's milk retentate could be substituted by WPCP at level of 30% in Labneh made with acceptable quality at lower cost.

T HE objective of the present study was to accelerate the ripening of the Egyptian hard cheese (Ras cheese) by addition of goat milk, lipase and protease enzyme.Ras cheese treatments were manufactured as follows, control (C) Ras cheese manufactured from 100% cow milk,T1: Ras cheese manufactured from 80% cow milk and 20% goat milk, T2: Ras cheese manufactured from 80% cow milk and 20% goat milk and treated with 0.005% protease enzyme, T3: Ras cheese manufactured from 80% cow milk and 20% goat milk and treated with 0.01% protease enzyme,T4: Ras cheese manufactured from 80% cow milk and 20% goat milk and treated with 0.02% lipase enzyme, T5: Ras cheese manufactured from 80% cow milk and 20% goat milk and treated with 0.04% lipase enzyme. Chemical, sensory and texture profile analysis of the cheese during 90 days of ripening period were evaluated. There was a significant increase in most chemical analysis and a significant decrease in moisture content between all treatments with ripening period progress. For sensory evaluation, total score values showed a significant increase between all treatments with ripening period progress, except for T5 (45 and 90 days) which showed anon significant decrease in total score values especially after 45 days from ripening period, when compared with T1 and T2 (fresh) and a significant decrease when compared with other treatments. The highest values were observed for total score values (T1 90 days), while the lowest values were observed for (T4 fresh) when compared with other treatments.