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Fermented milk drinks were made with buffalo's milk produced by three probiotic bacteria Lactobacillus acidophilus L-a-5, Bifidobacterium bifidum and Lactococcus lactis ss lactis biovar diacetilactis MD 099(1:1:1). Four treatments fortified with 10 and 20 mg zinc element/L (as zinc sulphate or zinc acetate), respectively, were studied in comparison with a control sample for 10 days of storage at 5ºC. The sensory properties and cell viability of the fermented products were evaluated. The gross chemical composition, pH, flavor components (acetaldehyde and diacetyl) and viscosity were determined. The results showed that zinc salts activated the development of bacterial counts. Counts were increasing gradually during the first day of incubation till the end of the 5 th day, then were gradually decreasing. The control and treatment samples contained the recommended levels of survival cells (10 6 -10 7 CFU/g) of probiotic bacteria at the end of the 10 th day. Statistical analysis of odour intensity, acidity, sweetness, bitterness, saltiness, creaminess, feeling after swallowing for fatty, astringency and metallic taste were sensory evaluated. A correlation was observed between sensory properties characteristics of fortified fermented milk drinks as affected by the addition of different levels of zinc salts.

Tallaga cheese was made from different concentrations of Eruca sativa oil & Juice extract (Gargir) 0.1, 0.2, 0.3, 0.4, 0.5%, respectively, and 1, 2, 3, 4, 5% and without as control.Organoleptic pannele test revealed that Tallaga cheese made with 0.3% Gargir oil and 3% Gargir Juice extract gave the highest score and have been chosen for appreciation and follow up. The resultant cheese samples were stored in a refrigerator at 7°C + 1 for 30 days and analysed fresh and during storage chemically, microbiologically and organoleptically. Also, the antibacterial activity of Eruca sativa (Oil & Juice) against some pathogenic bacteria was investigated in artificially contaminated Tallaga cheese during storage as well as in nutrient agar medium.The pH values and moisture content of control and flavoured cheese were decreased along the time of storage period. Contrarly, fat content, salt, total nitrogen, soluble nitrogen and the ratios of TN/SN were increased.Total bacteria count was lower in cheese made by Gargir oil than control and cheese with Juice extract.Gargir oil or Juice extract in cheese may positively affected the growth of lactic acid bacteria, since the counts in all cheese slightly increased to reach their maximum levels after 15 days, then gradually decreased along the rest time of storage period.Coliform group was not detected after 21 d of storage in cheese with Gargir oil or juice extract.Mould and yeast were not detected in the flavoured cheese during 30 days, but appeared at low levels after 15 d in control.Concerning the pathogenic bacteria in artificially contaminated Tallaga cheese, flavouring with Eruca sativa oil or Juice resulted in a reduction of about one log cycle of B. cereus, L. monocytogenes, E. coli 0157 : H7, S. aureus and two log cycles for Sal typhimrium and Pseud aeruginosa, respectively.Therefore, it could be recommended the use of Eruca sativa (0.3% Gargir oil or 3% Gargir Juice extract) to produce flavoured Tallaga cheese to serve adual purpose as natural flavoring ingredient and also as antimicrobial factor against some pathogenic bacteria.