This study was aimed to evaluate the nutritional quality and compare the general physic-chemical characteristics and microbial properties of camel milk in North Sinai Governorate. The samples were collected from camel grazed on open and close pastures. Also compare the concentration of some elements, amino and fatty acids of the milk samples for both systems. The biological and caloric values were evaluated in both systems. A section of this study was intended to study some technological properties such as coagulation time and curd tension. The analytical result indicated a wide variation between the major components of the samples for both gazing systems. There were high significant differences of some physical properties i.e. specific gravity, viscosity, flow index, consistency index and density and there was insignificant difference of freezing point of milk samples of close and open pasture (P< 0.0001). The average of titratable acidity and pH value were 0.175 %, 6.62 and 0.16 %, 6.66 of close and open system respectively. All elements content expect P show high significant differences between milk of close and open pastures (P< 0.0001). All minerals concentration except Fe were higher of camel milk of open than close system. Sum of amino and fatty acids, cholesterol, biological and caloric values were higher of open than those of close system. The results of technological properties indicated that coagulation time decreased when added the rennet to camel milk which incubated with yoghurt starter at 12-15 min., the range of curd tension was 28-42 g. All samples of open were higher of aerobic count, lactic acid bacteria and moulds & yeasts than those of close system, while coliform numbers was higher in the samples of close than that of open system samples. 60 % of the examined samples were positive for Staphylococcus of both systems. All samples were tested for pathogenic bacteria which were negative for Salmonella spp., Listeria and Escherichia coli 0157:H7.

Low-moisture Mozzarella cheese (LMMC) was manufactured from cow milk (control) and from standardized buffalo milk (SBM, 3 % fat) by partial substitution of NaCl with KCl. LMMC was made and salted with 4 salt mixtures: NaCl only, 3 NaCl: 1 KCl, 1 NaCl: 1 KCl and 1 NaCl: 3 KCl. The effect of substitution NaCl with KCl on the meltability and texture properties of Mozzarella cheese from different treatments was investigated. The resultant cheeses were analyzed when fresh and after 1,2,3 and 4 weeks of storage at ~ 5 o C for chemical and organoleptic properties, whereas, fresh and 4 weeks for physical and reheological properties. Mozzarella cheese manufactured from SBM salted with substitution 1 NaCl: 3 KCl had the lower moisture content. Mozzarella cheese made from SBM had total protein (TP), fat and ash contents higher than the control. Soluble nitrogen (SN), tyrosine, tryptophan and total volatile fatty acids (TVFA) increased in all treatments after storage period (P < 0.05). Mozzarella cheese made from SBM salted with NaCl only had the highest yield. Acidity development of Mozzarella cheese made from SBM with substitution 1 NaCl:3 KCl was higher than all other treatments and increased during storage period in all treatments. Using substitution NaCl with KCl increased the meltability of buffalo Mozzarella cheese and cheese manufactured by partial substitution 1 NaCl: 1 KCl had meltability closed to the control. Traditional Mozzarella cheese showed high oiling off. The oiling off increased in all treatments after storage. Also, rehelogical properties (hardness, cohesiveness, springniess, gumminess and chewiness) of Mozzarella cheese improved by substitution of NaCl with KCl. Mozzarella cheese made by partial replacement of NaCl with KCl (1:1) had the highest scores for flavour and acceptability. Whey and kneading water of Mozzarella cheese made from SBM were higher in total solids, protein, ash and some of minerals (Ca, K and P) than that made from cow milk.

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The work was conducted to study physical, chemical and sensory properties of ice cream fortified by sapota fruit pulp. Treatments were carried out by fortifying the ice cream mixture with 5, 10, 15% of sapota fruit pulp and sucrose in proportions of 10, 12, and 14% of the mixture without using stabilizers and compare it with the control. The resultant ice cream was analyzed for physical, chemical and sensory properties. It was observed that the titratable acidity of the mixture, pH values, freezing point, melting time, specific gravity, specific gravity / gallon, protein, carbohydrates, ash, and fiber content were affected by the addition of sapota fruit pulp to the mixture. Reduction of protein and fat contents was noticed, while an increase in carbohydrates and ash contents was observed. The obtained results indicated that there was an increase in the ice cream content of minerals such as calcium, phosphorous, potassium, iron, zinc and vitamins A and C by the increase of the fortification of the sapota fruit pulp. An increase in the time required for melting, and decrease in the freezing point, specific gravity and specific gravity / gallon were observed by increasing the concentration of sapota fruit pulp. The highest score of flavor, body &texture, melting properties and palatability were observed in the ice cream made with added 15% sapota fruit pulp, 12% sucrose without addition of emulsifiers.

The effect of artichoke as a source of inulin which is used as a fat replacer on physic-chemical characteristics and sensory attributes of ice cream with different level of fat (12, 9, and 6%) with 11% SNF were investigated. Artichoke blend was used in different combinations for substitution with fresh skim milk (9 % T.S) in the preparation of ice cream with 12, 9 and 6 % fat comparing with control (15% fat).The results revealed that artichoke ice cream treatments were close to the control by a sensory panel. It was observed that artichoke ice cream had the highest content of ash, fiber and carbohydrate, while it had the lowest content of protein compared with control. The decreases in the total energy were pronounced in artichoke ice cream due to the decrease in fat percentage. Moreover, the inulin percentage increased with increasing the amount of added artichoke blend up to 1.7 %. Artichoke ice cream obtained had the highest potassium, magnesium and iron. Artichoke in ice cream mixes increased the specific gravity, weight per gallon and viscosity. Also, the data showed a marked increase in melting resistance in the artichoke ice cream with 9 % fat. On the other hand the overrun of artichoke ice cream treatments was in range 58-68 %. It can be recommended that the addition of artichoke as a source of inulin used as fat replacer and functional ingredient to prepare optimize quality law calorie ice cream.