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The objective was to add certain herbs rich in active physiological ingredients for skimmed-milk yoghurt and cast ultrafiltration (UF)-Kariesh cheese to find out their suitability as fortifiers en route to innovate functional products. Yoghurt was made using cow's skimmed milk fortified with the milled herbal aqueous extract (10% w/w) at the level of nil (control), 1, 2, or 3% (w/w) of turmeric, sage or marjoram. Cheese was made using UF-skimmed milk concentrated, to the desired final cheese total solids (TS) % and fortified as mentioned before. Skim milk powder was used to avoid any dilution in the final TS %, whether of yoghurt milk or pre-cheese. Organoleptically, it was accepted the herbal extract providing that its level did not exceed 1.0% for yoghurt or 2% for cheese. The protein content exhibited no difference in yoghurt and reduction in cheese due to herbs because which the ash content decreased in yoghurt and increased in cheese, in those the fiber presented because of herbs. Turmeric encouraged the growth of bacterial starter culture and acid production versus marjoram or sage. The Streptococcus thermophilus count was always higher than that of Lactobacillus delbrueckii ssp. bulgaricus. But their counts in cheese were lower versus yoghurt. In conclusion, skimmed-milk yoghurt and cast UF-Kariesh cheese could meet the intended health purposes when fortified with 1% for the former or 2% for the latter using aqueous extract (10%) of sage, marjoram or rather turmeric, those of many impressive health benefits.

The aim of this study was to investigate the compositional, microbiological and organoleptical characteristics of labneh as affected by adding sterilized dried olive leaves. Dried olive leaves powder were added to Labneh cheese at concentration 1, 2, 3, 4, 5%. Subsequently, the chemical, microbiological and organoleptic properties of Labneh cheese were determined during storage 3 weeks at 5±1°C. The results indicated that the protein and lactose content as well as titratable acidity of labneh decreased with increasing the ratio of dried olive leaves. However, fat content , ash, pH values increased with increasing the added amount of dried olive leaves. Acidity and diacetyle contents of labneh increased up to 21 days of storage, while acetaldehyde content increased up to 14days. Organoleptic scores revealed that the Labneh fortified with dried olive leaves till 3% was acceptable during the storage period.