Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365081120171101Influence of Bee Pollen on the Bioactive Behavior, Sensory and Physicochemical Properties of White Cheese Made from Camel and Cow Milk Mixture4194243893310.21608/jfds.2017.38933ENAbeer M.Abd ElhamidDepartment of Food and Dairy Science &Technology, Faculty of Agriculture, Damanhour University, Damanhour, 22516, Egypt.Mervet M.ElbayoumiBreeding of Animal and Poultry Department, Desert Research Center, Cairo, Egypt.Journal Article20190704The research aims to improve the therapeutic effect of white cheese by studying the effects of addition bee pollen on the bioactive behavior, sensory and physicochemical properties. Results indicated that bee pollen increased the antioxidant activities of the white cheese. The phenolic components in the bee pollen indicated good potential to inhibit the growth of <em>E. coli</em> (ACCT 8739), <em>St. aureus</em> (ATCC 6538) and<em> S. typhimurium</em> (ACCT 25566). Yield, total solid, fat and protein content of white cheese increased with the addition of bee pollen. No significant effects were observed on the sensory properties, compared with the control up to 1% (w/v). The addition of bee pollen during the production of white cheese is found to be necessary to increase the bioactive activities of the resultant cheese.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365081120171101Effect of Feeding the Experimental Rats with Domiati Cheese on their Histopathological Alterations.4254303893710.21608/jfds.2017.38937ENA. S.SolimanDepartment of Dairy, Faculty of Agriculture, Al Azhar University, Cairo, Egypt.M. M.DeabesFood Toxicology and Contamination Department, National Research Center , Elgiza, EgyptH. M.AliDepartment of Dairy, Faculty of Agriculture, Al Azhar University, Cairo, Egypt.A. EL KholyDepartment of Dairy, Faculty of Agriculture, Al Azhar University, Cairo, Egypt.Journal Article20190704The aim of this work was to study the effect of feeding the experimental rats with Domiati cheese during storage on their histopathological alterations. To achieve this purpose, forty-two healthy rats were divided into three groups each of 12 rats. Each group fed daily one of the following diets for 120 days. Control rats fed on basal diet and water without any additives. Group (1) fed on control diet + 30% domiati cheese stored at room temperature, group (2) on control diet + 30% Domiati cheese stored in the refrigerator<em>.</em>At the end of the experiment; rats were sacrificed to obtain the livers, kidneys and examined for the histological examination. The microscopic examination of rats fed on Domiati cheese stored at room temperature and in the refrigerator showed histological changes in liver, kidney and testes tissues, compared to the control. These histological changes might be attributed to the high concentration of biogenic amines in the studied domiati cheese.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365081120171101Chemical Composition and Quality of Labneh Contaning Palm Oil Made by Frequent Homogenizer.4314343893810.21608/jfds.2017.38938ENR. M.HassaboDairy Chemistry Department – Animal Production Research Institute Agricultural Research Center, Egypt.Journal Article20190704Labneh was made using buffalo's milk of 4% milk fat (control) treatment. Four treatments were made with frequent homogenizer technique for homogenization of palm oil with labneh mixture containing 23% total solids using skim milk powder. The chemical, microbiological and organoleptic properties were carried out. Control and treatment T<sub>1 </sub>(4% milk fat and 4% palm oil) were of the lowest fermentation time during preparation of yoghurt used in making labneh. In the resultant fresh and stored labneh, the control sample were of the highest acidity, which gradually decreased in T<sub>4</sub> (water with 8% palm oil) Also, NPN, TVFA and acetaldehyde contents were of the maximum in the control, Treatments T<sub>3</sub> ( liquid buffalo's skim milk with 8% palm oil) and T<sub>4</sub> (water with 8% palm oil) had the lowest values in this respect. The optimal samples microbiologically were noticed in control one, while the viable counts gradually decreased especially in fresh and stored T<sub>3</sub> and T<sub>4</sub> labneh in order. Organoleptically, control and T<sub>1</sub> were the superior as accepted of their flavour and body & texture. On the contrary T<sub>4</sub> had the minimum scoring points in this respect.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365081120171101Low Lactose White Soft Cheese Made with Bioprocessing Treats and Ultrafiltration Technique4354433894510.21608/jfds.2017.38945ENWedad A.MetryDairy Depart. Fac. Agric, Fayoum Univ. Fayoum, EgyptManal K. A.KhiderDairy Depart. Fac. Agric, Fayoum Univ. Fayoum, EgyptFathia A.YassinDairy Depart. Fac. Agric, Fayoum Univ. Fayoum, EgyptJournal Article20190704 The diversity of products with reduced lactose levels is still limited, despite the worldwide deficiency of the β-galactosidase enzyme. Therefore, the aim of this study was to make low lactose white soft cheese from pasteurized buffalo's milk recombined retentate by applying different bioprocessing treatments, such addition of lactase, or different starters or using UF-technique, compared with that made from recombined retentate as control. Chemical composition and sensory properties as well as curd tension of the resultant cheeses were performed during storage at 6 ±1<sup>◦</sup>C for 21 days. The curd tension values were statistically (P≤0.001) affected by the UF-technique, adding lactase or starter cultures. A decrease in lactose content in all cheese treatments was detected during the storage period. The highest rate of lactose degradation was observed in cheese treatment that treated with lactase; which showed an improvement in its sensory properties, compared to the control.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365081120171101Chemical Composition and Microbiological Quality of Laban Rayeb in Assuit City.4454473895010.21608/jfds.2017.38950ENHanan A.AhmedDairy Science Department, Fac. of Agric. Assiut Univ.Y. H.ShaheinDairy Science Department, Fac. of Agric. Assiut Univ.M. A.MohranDairy Science Department, Fac. of Agric. Assiut Univ.A. A.TammamDairy Science Department, Fac. of Agric. Assiut Univ.Journal Article20190704A total of 36 samples of Laban Rayeb were collected from 12 different small dairy plants in Assuit Governorate. samples were analyzed for their chemical composition and microbiological quality. The Results showed that the average values of acidity %, moisture, total solids, fat, total nitrogen, soluble nitrogen, soluble nitrogen coefficient were 1.1, 88.29, 11.66, 2.41, 0.52, 0.17 and 4.87, respectively. Moreover, microbiological analysis revealed that the log<sup>10 </sup>of total bacteria count ranged from 7.03 to7.21cfu, counts of lactic acid bacteria counts ranged from 5.781 to 6.353cfu, and the coccus group ranged from 5.83 to 6.29cfu and proteolytic bacteria ranged from 4.36 and 6.89cfu. Finally, yeasts and moulds count ranged from 0.00 to 5.21cfu in fresh Rayeb milk samples. Coliform bacteria couldn't be detected in all of the examined samples.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365081120171101Utilization of Ras Cheese Sweet Whey, Acidic Cheese Whey and Permeate to Improve of Baladi Bread Properties4494533895410.21608/jfds.2017.38954ENA. M.GaberDepartment of Dairy Technology ResearchA. S.Abd- El SatarDepartment of Crop TechnologyI. M. I.AbdeenResearch Department of bread and dough Technology Research., Food Technology Research Institute, Agriculture Research Center, Giza, EgyptJournal Article20190704 Whey and permeate are the two principal by–products during industry of milk products. These by-products have a good nutritional value-approaching half of the value of the nutritional value of milk. However, it is completely wasted. In this study, that by-product has been used to prepare Egyptian baladi bread using wheat flour (82% extraction) and replace water dough with Ras cheese sweet whey (RCSW) or Acidic cheese whey (ACW) or Milk Permeate (MP). The results indicated that replacement water dough with RCSW, ACW or MP improved all Physico-Chemical and sensory characteristics of experimental baladi bread. Compared to control, MP achieved the best product followed by RCSW then ACW. Statistically, bread characteristics improved with increasing replacement ratio.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365081120171101Utilization of Eggshells By-Product as A Mineral Source for Fortification of Bread Strips4554593896010.21608/jfds.2017.38960ENM. AliFood Technology Department, Faculty of Agriculture, Kaferelsheikh University, Egypt.W. Z.BadawyFood Technology Department, Faculty of Agriculture, Kafrelsheikh University, Egypt.Journal Article20190704 Eggshell powder can be used as an attractive source of calcium (Ca) in human diet. Therefore, this work was done to compare different kinds of eggshells (white chicken (WC), brown chicken (BC), duck and quail). The proximate chemical composition and mineral content of different eggshells were determined. In addition, the influence of eggshell powders supplementation (5, 10 and 15%) on minerals content, physical and sensory properties of bread strips was studied. The obtained results indicated that, the content of ash was 96.67, 96.18, 95.99 and 93.42 % for WC, BC, duck and quail eggshells, respectively. The duck eggshell contained the highest calcium content followed by quail, WC and BC eggshells. Meanwhile, quail eggshells exhibited the highest magnesium (Mg) content followed by BC, WC and duck eggshells. Addition of eggshell powders led to a noticeable increase of Ca, Mg contents and water absorption ratio in the supplemented bread strips. Moreover, minor changes in sensory properties of bread strips were recorded by judges. The obtained data revealed that, we can recommend the possibility of using eggshell powders as dietary calcium supplement to fortify bread at home up to 10% level. Also, the lack of information on the using of eggshell suggests that there is a promising area to be discovered.