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The objective of this work was to study the effect of different concentrations of inulin (0.2, 0.4, and 0.6%) on the viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics of probiotic yogurt. The yogurt was manufactured with Lactobacillus delbruckii ssp. bulgaricus (Lb), Streptococcus thermophilus (St), and Bifidobacterium bifidum (Bb). Raw milk was received, heated to 90°C, and divided into 4 aliquots portions. All portions were inoculated with 5.11 log cfu of Lb and St combined and 5 log cfu of Bb per kg of milk. The first portion was utilized as control (T1) while 0.2, 0.4, and 0.6% of inulin were added to the second (T2), third (T3), and fourth (T4) portions, respectively. All treatments were incubated at 40°C until a pH of 4.6 was reached. Subsequently, the yogurt was cooled and stored at 4°C for 16 days. Titratable acidity, total bacterial count (TBC), Bb count, yeast count, mold count, and sensory evaluation were determined during the storage. The results showed that the addition of inulin and the storage period have significant effects (p .05) in the sensory evaluation of all treatments. We conclude that inulin can be utilized in the manufacturing of probiotic yogurt as a prebiotic, which, inturn, enhances the growth of Bb and increase the shelf‐life., Inulin can be used in making yogurt to increase the viability of probiotic bacteria, as well as, increase the nutritional value of the product.

The objectives of this study were to produce probiotic yogurt (5.0–7.0 log cfu/g) fortified with nanopowdered eggshell (NPES) at a rate of 0.02, 0.04, and 0.06 mg/ml, as well as, examine the effect of NPES on the physicochemical, microbial, sensory properties, and shelf‐life of probiotic yogurt. The NPES was prepared by milling preboiled dried eggshell using a mortar grinder. The size of the milled powder was measured to assure that the diameter of the powder is 27 ± 1.7 nm. Yogurt was manufactured by dividing the pasteurized milk into four aliquots portions. The first portion was utilized as control (T1), while the other three portions were supplemented with 0.02 (T2), 0.04 (T3), and 0.06 (T4) mg/ml NPES. All treatments were inoculated with 5.11 log cfu of Lactobacillus delbruckii ssp. bulgaricus (Lb) and Streptococcus thermophilus (St) combined and 5 log cfu of Bifidobacterium bifidum (Bb) per kg of milk at 40°C until the pH of 4.6 was reached. The acidity, sensory properties, Bb count, total bacterial count (TBC), yeast, and mold counts were examined. The results showed that the acidity was increasing during storage, however, increasing NPES resulted in low acid development (p, The nanopowdered eggshell can be used to improve the sensory evaluation of probiotic yogurt slightly and increased the shelf‐life of probiotic yogurt.

Background: Development of many techniques conserve blood in cardiac surgery has been established, to avoid the side effects of homologous blood transfusion. One of these techniques is the Retrograde Autologous Priming (RAP); which is a blood conservation technique designed to decrease the severity of hemodilution during cardiopulmonary bypass and thus decreasing perioperative transfusions. Aim of Study: The aim was to examine the safety and efficacy of RAP and its role in decreasing adverse outcomes on body systems after cardiac surgery. Patients and Methods: This work was performed on 60 adult patients indicated for open heart surgery as valvular heart disease or coronary heart disease. 30 patients were operated using RAP technique and 30 patients using ordinary priming method of cardiopulmonary bypass (CPB). Results: The CPB mean time was significantly shorter in the RAP group. The hemoglobin (Hb) level and hematocrit (Hct) concentration in the perioperative and postoperative time as significantly higher in the RAP group also the platelet count was significantly higher in the RAP group (p 0.05) between the two groups. Conclusions: RAP is an efficient and economical method in limiting the amount of priming volume of the CPB system, causing less hemodilution, reducing intra- and postoperative blood transfusion and decreasing adverse effects of hemodi-lution on body systems.

Many dairy products are discarded and useless after end of shelf-life, which causes economic and environmental challenges. The objective of this study was to study the compositional characteristics of some dairy products before and after shelf-life, and develop a process to utilize those dairy products after end of shelf-life in non dairy applications (cosmetic cream and soap). Several dairy products, such as sterilized milk, yogurt, soft cheese, hard cheese, cream, and butter were collected from markets in Egypt before shelf-life and after three months of shelf-life. Electrophoresis analysis was conducted to estimate the changes in the protein fractions of protein products (sterilized milk, yogurt, and cheese) before and after expiration. Also, gas chromatography (GS) was performed to compare the fatty acids of fat products (cream and butter) before and after end of shelf-life. Sterilized milk, yogurt, soft, and hard cheese were turned into powder (Expired dairy products powder; EDPP) to be used as a raw material in manufacturing of cosmetic creams. The fat was separated from cream, butter, and hard cheese (Expired dairy products fat; EDPF) to be utilized in making soap. The formulated cosmetic creams were examined in vitro. Functional properties of cream were determined, such as appearance, spreadability, irritancy, and pH. Additionally, the soap quality was tested after manufacture. We found that dairy products, such as milk, yogurt, and cheese after shelf-life can be utilized as raw materials for the production of cosmetic creams, as well as production of soap from butter and cream. The produced products were similar to those in commercial markets. This study is an endeavor to conquer the dairy industry challenges, which are considered a huge loss from the economic and environmental aspects., Graphical abstract Image 1, Highlights • Several dairy products were collected from markets before and after shelf-life. • The protein fractions were estimated in those dairy products before and after expiration. • Sterilized milk, yogurt, soft, and hard cheese after end of shelf-life were turned into powder. • This powder can be used as a raw material in manufacturing of cosmetic creams. • The fat of expired dairy products was used in making soap.

The effect of reduction in water activity on growth and acid production by Lactococcus lactis subsp lactis, Lactococcus lactis subsp cremoris and Lactobacillus casei was studied at water activity values of 0.998, 0.975, 0.967 and 0.959. Reduced water activity resulted in extended lag time of varied magnitude, varied growth rates, different cell population and acid production. The highest growth rates were observed at an aw of 0.998 (control). Lactococcus lactis subsp lactis, Lactococcus lactis subsp cremoris and Lactobacillus casei reached a maximum cell population of 80x106 CFU/ml, 60x106 CFU/ml and 60x106 CFU/ml after 24th hour of incubation respectively.At water activity value of 0.975, Lactococcus lactis subsp lactis, Lactococcus lactis subsp cremoris and Lactobacillus casei reached a maximum cell population of 40x105 CFU/ml, 51x105 CFU/ml and 51x105 CFU/ml respectively after 24th hour of incubation , which indicate that Lactococcus lactis subsp lactis reached a maximum cell population which is lower than that observed for the other two strains. Which indicate that for each bacterial strain there is an optimum water activity at which the growth rate is faster comparing with the growth rate at lower or higher water activity. In addition the sensitivity to culture water activity varied between different bacterial strains. Also the obtained results indicated that the value of culture water activity had approximately simlar effect on rate of increase in developed titratable acidity as that found for the rate of increase in colony forming units.

The present work was carried out to investigate the combined effect of fortification of media with 1% peptone under control of culture acidity on the growth rate of Lactococcus lactis subsplactis , Lactococcus lactis subsp cremoris and Lactobacillus casei in sterilized skim milk incubated at 34°C. The obtained results indicated that:Lactococcus lactis subsp lactis grow in sterilized skim milk resulted in coagulation of milk after 12th hour of incubation, and was reached plate count of 28x106 CFU/ml.When the same strain grown in sterilized milk supplemented with 1% peptone under control of culture acidity no coagulation was observed up to the end of incubation period after 28th hour at 34°C, and it reached a plate count of 70x106 CFU/ml at the end of the exponential phase after 12th hour of incubation Cessation of growth in the culture started the stationary phase after 24th hour of incubation. The effect of added 1% peptone to sterilized skim milk under control of culture acidity on the colony forming units of Lactococcus lactis subsp cremoris, indicated that control sample grown in sterilized skim milk reached count of 55x106 CFU/ml after 12th hour of incubation. The corresponding values for Lactococcus lactis subsp cremoris grow with medium supplementation and control of culture acidity reached a plate count of 20x107 CFU/ml after 24th hour of incubation.When Lactobacillus casei grow in sterilized skim milk incubated at 34°C with medium supplementation with 1% peptone under control of culture acidity, the population density was several times higher in culture supplemented with peptone under control of culture acidity reached a population density of 17x107 CFU/ml, while only 23x106 CFU/ml were recorded by the same strain being grown as a control after 24th hour of incubation.

The effect of control of culture acidity on growth kinetics of one homofermentative strains of lactic acid bacteria, namely., Lactococcus lactis subsp lactis was evaluated. The bacterial growth was estimated on the base of colony forming units, developed titratable acidity and incubation time .Sterilized skim milk was used as a medium with incubation at 34°C. Sampling had been carried out at zero time and each 2 hours intervals. After each sampling, a calculated volume of a liquid of 0.1 N sodium hydroxide was added to the culture to adjust the acidity of the remaining volume of the cultures to its initial value at zero time. The obtained results indicated that: 1- When Lactococcus lactis subsp lactis grown under control of culture acidity lag phase was not observed. 2- Significant effect of acidity control was noticed on the growth rate. Exponential phase of growth was between 2ed and 12th hour of incubation. However, the same culture being grown with control of culture acidity the exponential phase of growth was at interval of time from zero up to 24th hour of incubation. 3- The maximum cell population in case of the control sample was 124 x 105 CFU /ml after 12 hours of incubation. The corresponding values when growth was under control of culture acidity was by a maximum cell population of 35x106 CFU/ml after 32 hour of incubation.

Dairy products contain high level of minerals and organic materials. The disposal of these materials is a source of environmental pollution and recourses loss. Recycling of expired dairy products is the ideal practical solution for an integrated ecosystem. Thus, a greenhouse trails were carried out to investigate the effectiveness of natural fertilizer extracted from expired dairy products. Expired dairy products powder (EDPP) was applied to wheat (Triticum aestivum vulgar) plants grown on pots filled with a sandy soil. The experiment contained three treatments: (C) control without any fertilization, (IF) inorganic fertilization (a mixture of inorganic fertilizers at a rate of 500 mg N + 150 mg P + 100 mg K /pot) and (EDPP) at a rate of 1% (10 g/pot). EDDP increased the degree of soil aggregation and water holding capacity by 24 and 38% in comparison to inorganic fertilization. The measured soil quality characteristics were improved as a result of the EDDP addition and this led to a remarkable improvement in wheat growth. EDPP elevated all the recoded growth parameters of wheat and increased the total chlorophyll by 22% in comparison to the IF treatment. The application of EDPP significantly raised N, P and K uptake by 45, 73 and 95% compared to IF. EDPP minimized the pH of the soil by 10% and raised the availability of N, P and K by 54, 67 and 14 in comparison to the IF treatment. EDPP fertilizer caused a remarkable increase in wheat growth and improved soil properties. Based on the obtained results, the expired dairy products powder can be used as an organic fertilizer.