the aim of this work was to study the infence of cumin aqueous extract on coagulation time, the chemical compostion and microbilogical quality as well as organoleptic prperties of the Kariesh cheese. Different concentration of cumin aqueous extract ( 0.0, 0.5, 1.0, 2.0 and 3.0%) were added to skim milk and used for making Kariesh cheese. the obtained cheese stored for two months at 5 +-2C .Acid content was increased by increasing the concentration cumin aqueous extract . Ash, total nitrogen, amino nitrogen, total protein,total protein in dry matter, fat, fat in dry matter, salt and salt in seurm percentage while the soluble nitrogen and tolal solids contents were decreased. it was observed that this extract have a significant effect on decrease total bacterial counts of Kariesh cheese. regarding to organoleptic properties of Kariesh cheese supplemented with cumin aqueous extract comparable with control one it has better scores than control.

This study was carried out to assess and map some trace elements in raw buffalo's milk and some house - made dairy products collected from some villages of Sohag. The representative villages named as Nza El-hesh, Enibes, Bnawett, Basona, Abar El-waqf, El-hwaweash, Arab El-sabha, Awlad Salem, El-mgabra and Mzata. cadmium and lead were measured in More than 180 samples of fresh raw buffalo's milk and house - made rural milk products including, Laban Rayeb, Cream, Samna, Kareish cheese and mish cheese. The spatial variability maps were generated using GIS.

This study was carried out to assess and map some trace elements in raw buffalo's milk and some house - made dairy products collected from some villages of Sohag. The representative villages named as Nza El-hesh, Enibes, Bnawett, Basona, Abar El-waqf, El-hwaweash, Arab El-sabha, Awlad Salem, El-mgabra and Mzata. cadmium and lead were measured in More than 180 samples of fresh raw buffalo's milk and house - made rural milk products including, Laban Rayeb, Cream, Samna, Kareish cheese and mish cheese. The spatial variability maps were generated using GIS.

Raw buffalo’s milk and house - made rural milk products including, Laban Rayeb, Cream, Samna, Kareish cheese and Mish cheese (252 samples) were collected from 14 villages of Sohag and Qena Governorates. These samples were applied to assess Cadmium and Lead. It was found that the average contents of Cadmium and Lead were 0.023 ppm and 0.09 ppm in Buffalo’s milk; 0.022 ppm and 0.065 ppm in Laban rayeb; 0.025 ppm and 0.09 ppm in Cream; 0.024 ppm and 0.088 ppm in Samna; 0.061 ppm and 1.841 ppm in Kareish cheese, and 0.049 ppm and 2.104 ppm in Mish cheese, respectively. Statistical analysis showed that the variations among investigated villages were highly significant except of Cadmium values in Laban Rayeb were significant. These variations may be due to the different environmental condition of each village.

Raw buffalo’s milk and house - made rural milk products including, Laban Rayeb, Cream, Samna, Kareish cheese and Mish cheese (252 samples) were collected from 14 villages of Sohag and Qena Governorates. These samples were applied to assess Cadmium and Lead. It was found that the average contents of Cadmium and Lead were 0.023 ppm and 0.09 ppm in Buffalo’s milk; 0.022 ppm and 0.065 ppm in Laban rayeb; 0.025 ppm and 0.09 ppm in Cream; 0.024 ppm and 0.088 ppm in Samna; 0.061 ppm and 1.841 ppm in Kareish cheese, and 0.049 ppm and 2.104 ppm in Mish cheese, respectively. Statistical analysis showed that the variations among investigated villages were highly significant except of Cadmium values in Laban Rayeb were significant. These variations may be due to the different environmental condition of each village.

Healthy skimmed camel milk’s, casein and whey proteins precipitated and freeze dried, and were treated with 1% of five proteolytic microbial renin, pepsin, trypsin, collagenase and microbial protease. Hydrolysates were analyzed for pH, degree hydrolysis and scavenging properties. The pH decreased, and the degree of protein hydrolysis increased reaching 16.22, 17.0, 22.12, 22.88, 15.85, 16.23, 15.68, 16.08, 23.75, 24.44 for casein and whey after 8 hours of By increasing the proteolysis The inhibition % of DPPH increased by increasing the proteolysis to 21.4, 22.9, 20.18, 25.2, 23.2 for casein hydrolysate and 34, 31, 30, 30, 28.5 for whey proteins hydrolystes after 8 hours at 37 ° C. Whey proteins resulted in higher scavenging properties than casein under the same conditions. Both casein and whey protein hydrolysates had a significant antibacterial properties, against undigested or digested protein. The highest antibacterial activity The undigested whey proteins and collagenase digested whey protein and microbial protease digested casein characterized with the highest antibacterial activities(18.0, 17.0 and 20.0 mm) for Staphylococcus aureus, Streptococcus pyogenes, and Escherichia colirespectively. All of the digested enzymes were of antifungal effect against Aspergillus flavus and Aspergillus fumigates, but of no effect against Aspergillus niger. Casein was found on antifungal against Aspergillus flavus.Only undigested casein,collagenaseand trypsin digested casein were also found of anti-fungal activity against Aspergillus niger, which recorded 9.0, 8.0 and 8.0. respectively.

An aqueous extract of thyme was added to the Kareish cheese made of skimmed buffaloʼs milk at 0.5, 2.0 and 3.0 %. Cheese was chemically and microbiologically analyzed during storage. The obtained results indicated that the titratable acidity, ash and total solid and soluble nitrogen increased by increasing the added theme extract, and by the prolonging of the storage. Addition of different concentration of thyme, On the other hand, didn’t affect significantly the total nitrogen, total protein and Protein/DM. The amino nitrogen content significantly increased by increasing the added thyme and with the increasing the storage period. Fat and Fat/DM and Salt and Salt/DM of cheese contents significantly increased by proceeding the storage period. Cheese made with supplementing of with 1% thyme gained the highest total scores (99.4 ), while the lowest of 81.83 was attained for the control. after 15 days. Concerning the microbiological quality, the results indicated thahe Increasing the concentration of added thyme extract resulted in significant decrease in the overall bacterial count. while the increase in cheese storage period resulted in lower increase in the microbiological load, but the increase was lower than the control.

An aqueous extract of thyme was added to the Kareish cheese made of skimmed buffaloʼs milk at 0.5, 2.0 and 3.0 %. Cheese was chemically and microbiologically analyzed during storage. The obtained results indicated that the titratable acidity, ash and total solid and soluble nitrogen increased by increasing the added theme extract, and by the prolonging of the storage. Addition of different concentration of thyme, On the other hand, didn’t affect significantly the total nitrogen, total protein and Protein/DM. The amino nitrogen content significantly increased by increasing the added thyme and with the increasing the storage period. Fat and Fat/DM and Salt and Salt/DM of cheese contents significantly increased by proceeding the storage period. Cheese made with supplementing of with 1% thyme gained the highest total scores (99.4 ), while the lowest of 81.83 was attained for the control. after 15 days. Concerning the microbiological quality, the results indicated thahe Increasing the concentration of added thyme extract resulted in significant decrease in the overall bacterial count. while the increase in cheese storage period resulted in lower increase in the microbiological load, but the increase was lower than the control.

Eight blue-veined type cheeses (one domestic, seven imported Roquefort cheeses) were examined. Results showed that, % of fat and fat in dry matter ranged between (29 to 36) and (52.51 to 64.96), respectively. Moisture and total solids contents ranging between (39.44 to 45.02) and (54.98 to 60.56) respectively, while soluble nitrogen and amino nitrogen, were (42.51 and 50.48), (18.21 to 22.00) respectively. Total protein and its percentage in the dry matter, the results ranging between (18.66 to 23.00) and (31.22 to 43.60) respectively. the concentrations of both tyrosine and tryptophan acids ranged from (0.36 to 0.44) and (0.42 to 0.55). free fatty acids and volatile fatty acids, ranged from (33.00 to 70.00) and (15.00 to 42.00) . The microbial load ranged between (2.3 x 10 5 to 18.5 x 10 5). While fungi and yeasts ranged between (14.5 x 10 5 to 150.1 x 10 5) cfu. Coliform bacteria group and the anaerobic spore former bacteria had not been detected in all investigated cheese samples. study showed that the presence of roquefortin C in all cheese samples with a range of (1.9 to 5.21) with an average of 3.58, and the cheese samples number 3, 7, and 8 contained benicelic acid and were not detected in the rest of the samples, while the study confirmed that all samples, were completely devoid of both aflatoxin G1, M1, B2, and B2.

Two spices aqueous extracts (cumin and thyme) at zero, 0.5, 1, 2, 3, 4 and 5% concentrations were investigated for their influence on the activity of some starter cultures. Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis, Lactococcus lactis subsp diacetylactis, Lactobacillius casei and yoghurt starter (Lactobacillus delbrueckii subsp bulgaricus& Streptococcus thermophilus) were used. Each culture was examined in reconstitute skim milk containing spices aqueous extract. Freshly grown cultures were used as control. Regarding to cumin, Lactococcus lactis subsp lactis gave the highest acidity of 1.32 %, followed by Lactobacillius casei (1.08%), yoghurt starter (1.07 %), Lactococcus lactis subsp diacetylactis (1.07 %), whereas the lowest acidity of 1.01 %, was detected for Lactococcus lactis subsp cremoris after 48 h at 5% cumin aqueous extract, while respecting to thyme extract, it was 1.03, 1.02, 1.0, 1.0 and 0.97 % for yoghurt starter, Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis, Lactobacillius casei and Lactococcus lactis subsp diacetylactis after 48 h with 5% thyme aqueous extracts, respectively . The highest bacterial growth rate in cumin extract were found with Lactococcus lactis subsp lactis (187.5×106cfu/g) while the lowest were found with Lactococcus lactis subsp diacetylactis (100×106cfu/g), while in thyme extract the highest bacterial count in Lactococcus lactis subsp diacetylactis (135×106cfu/g) and the lowest one was Lactococcus lactis subsp lactis (103×106cfu/ml).