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Concentrated yogurt (Labneh) was produced from cows'milk. The aim of this work was to investigate the effect of adding essential oil and aqueous extracts (0.5, 1.0 and 1.5%) of peppermint to concentrated yoghurt on extending the quality of Labneh. The chemical, microbiological, textural profile analysis and organoleptic properties of the Labneh stored at 6±1ºC up to 30 days were determined. Also, the titratable acidity and antioxidants activity of the prepared Labneh were also determined. No significant differences (P≤ 0.05) were observed in the total solids (TS) and fat content of the different Labneh treatments. Total bacterial count in the treated Labneh increased and reached the maximum after 10 days of storage, and decreased thereafter until the end of the storage period. Coliform bacteria were not detected, while yeasts and moulds were detected in some treated Labneh. Addition of essential oil or aqueous extracts increased springines, while hardness, cohesiveness, gumminess and chewiness parameters decreased in treated samples. Labneh containing1.0% essential oils or 1.5% aqueous extracts were organoleptically the most acceptable. Therefore, it can be concluded that addition of 1.0%essential oil or 1.5% aqueous extracts of peppermint could be used in order to increase the flavor and quality of Labneh up to 30 days, with low level of total viable, molds and yeast count. [ABSTRACT FROM AUTHOR]

Kariesh cheese is one of the most traditional Egyptian dairy products, it is known since the phararonic era. Parsley is an important source of phytochemicals such as phenolic, flavonoid compounds and vitamins. Hence, the aim of this study was to produce functional kariesh cheese supplemented with dried parsley by using low sodium salt. Chemical composition of parsley were studied. Furthermore, the effect of addition parsley in Kariesh cheese on physicochemical properties, microbiological count, rheological and sensory properties were evaluated. Results from HPLC showed that parsley contains high percent of rosmarinic, benzoic, E-vanillic & ellagic acids and hesperidin. Also, parsley has found to contain a variety of water soluble vitamins like nicotinic acid, B12, riboflavin and vitamin C. Kariesh cheese was made from skim milk supplemented with parsley (0.25, 0.5 and 0.75 %), and/or 1% low sodium salt (LSS) as substitution for commercial salt. Results indicated that moisture decreased whereas fat and protein contents increased with increasing adding ratio of parsley. Total bacteria count increased in the treatments which have LSS, where it was lower than the other treatments that contain parsley. In textural profile analysis, adding LSS with parsley caused increase in hardness, cohesnivess, springiness, chewiness and gumminess compared with control. From organoleptic view, all treatments were acceptable but the treatment which contains 1% LSS with 0.5% parsley showed the best organoleptic attributes among other treatments compared with control. [ABSTRACT FROM AUTHOR]