The dynamic microbiota in chickens can be affected by exposure to antibiotics, which may alter the composition and substrate availability of functional pathways. Here, 120 Jing Hong chicks at 30 days of age were randomly divided into four treatments totaling seven experimental groups: control chicks not exposed to antibiotics; and chicks exposed to enrofloxacin, diclazuril, and their mixture at 1:1 for 14 days and then not exposed for a withdrawal period of 15 days. Fecal samples were collected from the 7 groups at 8 time-points (exposure to 4 antibiotics and 4 withdrawal periods) to perform in-depth 16S rRNA sequencing of the gut microbiota. Taxon-independent analysis showed that the groups had significantly distinct microbial compositions (p 0.01). Based on the microbial composition, as compared with the control group, the abundances of the phyla Firmicutes, Actinobacteria, Thermi, and Verrucomicrobia, as well as the families Lactobacillus, Lactococcus, S24-7, and Corynebacterium, were decreased in the antibiotic-exposed chicks (p 0.01). Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt) analyses revealed significant differences in microbiota metabolite pathways due to the genera of the antibiotic-responsive microbes (p 0.01), especially the pathways relating to cell growth and death, immune system diseases, carbohydrate metabolism, and nucleotide metabolism. Oral treatment with enrofloxacin, diclazuril, and their mixture modified the gut microbiota composition and the microbial metabolic profiles in chickens, with persistent effects (during the withdrawal period) that prevented the return to the original community and led to the formation of a new community.

The low-fat cheese is healthy and beneficial for dieters and heart patients; especially if it is made with probiotics, which have many health benefits. The objectives of this study were to manufacture low-fat white soft cheese usingyoghurt starters, Bifidobacteria and mixture of them in different proportionsand study the chemical properties of these cheeses during 30 days of storage at 8±2 °C. Pasteurized skim mixture of cow and buffalo milk was divided into sixteenparts, and then 3% salt of sodium chloride was added into each. The first part of skim milk (control) coagulated by adding 4mlrennet/liter, while the other fifteen lots of skim milk were turned into cheese by using 4ml rennet/liter andyoghurt starter group (Y),Bifidobacteria starter group (B) andthemixture of them (Y+B) in different proportions. This trial was repeated three times. Acidity, moisture, salt, total protein (TP), soluble nitrogen (SN) and fat content were measured at fresh, 7, 15,21 and 30 days of storage.The obtained data showed that group (Y)recorded higher acidity levels than group B. Using a mixture of yoghurt starter,and Bifidobacterialed to raise the acidity.Group (B) cheese maintained the highest moisture values during the storage period as compared with group (Y) and group (Y+B). Group (Y) recorded higher TP and SN as compared with other groups, the type or percentage of the starter had no direct effect on the fat content and salt content of cheese. The effect is mainly on the TS of the cheese.

The low-fat cheese is healthy and beneficial for dieters and heart patients; especially if it is made with probiotics, which have many health benefits. The objectives of this study were to manufacture low-fat white soft cheese usingyoghurt starters, Bifidobacteria and mixture of them in different proportionsand study the chemical properties of these cheeses during 30 days of storage at 8±2 °C. Pasteurized skim mixture of cow and buffalo milk was divided into sixteenparts, and then 3% salt of sodium chloride was added into each. The first part of skim milk (control) coagulated by adding 4mlrennet/liter, while the other fifteen lots of skim milk were turned into cheese by using 4ml rennet/liter andyoghurt starter group (Y),Bifidobacteria starter group (B) andthemixture of them (Y+B) in different proportions. This trial was repeated three times. Acidity, moisture, salt, total protein (TP), soluble nitrogen (SN) and fat content were measured at fresh, 7, 15,21 and 30 days of storage.The obtained data showed that group (Y)recorded higher acidity levels than group B. Using a mixture of yoghurt starter,and Bifidobacterialed to raise the acidity.Group (B) cheese maintained the highest moisture values during the storage period as compared with group (Y) and group (Y+B). Group (Y) recorded higher TP and SN as compared with other groups, the type or percentage of the starter had no direct effect on the fat content and salt content of cheese. The effect is mainly on the TS of the cheese.

The low-fat cheese is healthy and beneficial for dieters and heart patients; especially if it is made with probiotics, which have many health benefits. The objectives of this study were to manufacture low-fat white soft cheese usingyoghurt starters, Bifidobacteria and mixture of them in different proportionsand study the chemical properties of these cheeses during 30 days of storage at 8±2 °C. Pasteurized skim mixture of cow and buffalo milk was divided into sixteenparts, and then 3% salt of sodium chloride was added into each. The first part of skim milk (control) coagulated by adding 4mlrennet/liter, while the other fifteen lots of skim milk were turned into cheese by using 4ml rennet/liter andyoghurt starter group (Y),Bifidobacteria starter group (B) andthemixture of them (Y+B) in different proportions. This trial was repeated three times. Acidity, moisture, salt, total protein (TP), soluble nitrogen (SN) and fat content were measured at fresh, 7, 15,21 and 30 days of storage.The obtained data showed that group (Y)recorded higher acidity levels than group B. Using a mixture of yoghurt starter,and Bifidobacterialed to raise the acidity.Group (B) cheese maintained the highest moisture values during the storage period as compared with group (Y) and group (Y+B). Group (Y) recorded higher TP and SN as compared with other groups, the type or percentage of the starter had no direct effect on the fat content and salt content of cheese. The effect is mainly on the TS of the cheese.

The low-fat cheese is healthy and beneficial for dieters and heart patients; especially if it is made with probiotics, which have many health benefits. The objectives of this study were to manufacture low-fat white soft cheese usingyoghurt starters, Bifidobacteria and mixture of them in different proportionsand study the chemical properties of these cheeses during 30 days of storage at 8±2 °C. Pasteurized skim mixture of cow and buffalo milk was divided into sixteenparts, and then 3% salt of sodium chloride was added into each. The first part of skim milk (control) coagulated by adding 4mlrennet/liter, while the other fifteen lots of skim milk were turned into cheese by using 4ml rennet/liter andyoghurt starter group (Y),Bifidobacteria starter group (B) andthemixture of them (Y+B) in different proportions. This trial was repeated three times. Acidity, moisture, salt, total protein (TP), soluble nitrogen (SN) and fat content were measured at fresh, 7, 15,21 and 30 days of storage.The obtained data showed that group (Y)recorded higher acidity levels than group B. Using a mixture of yoghurt starter,and Bifidobacterialed to raise the acidity.Group (B) cheese maintained the highest moisture values during the storage period as compared with group (Y) and group (Y+B). Group (Y) recorded higher TP and SN as compared with other groups, the type or percentage of the starter had no direct effect on the fat content and salt content of cheese. The effect is mainly on the TS of the cheese.

The low-fat cheese is healthy and beneficial for dieters and heart patients; especially if it is made with probiotics, which have many health benefits. The objectives of this study were to manufacture low-fat white soft cheese usingyoghurt starters, Bifidobacteria and mixture of them in different proportionsand study the chemical properties of these cheeses during 30 days of storage at 8±2 °C. Pasteurized skim mixture of cow and buffalo milk was divided into sixteenparts, and then 3% salt of sodium chloride was added into each. The first part of skim milk (control) coagulated by adding 4mlrennet/liter, while the other fifteen lots of skim milk were turned into cheese by using 4ml rennet/liter andyoghurt starter group (Y),Bifidobacteria starter group (B) andthemixture of them (Y+B) in different proportions. This trial was repeated three times. Acidity, moisture, salt, total protein (TP), soluble nitrogen (SN) and fat content were measured at fresh, 7, 15,21 and 30 days of storage.The obtained data showed that group (Y)recorded higher acidity levels than group B. Using a mixture of yoghurt starter,and Bifidobacterialed to raise the acidity.Group (B) cheese maintained the highest moisture values during the storage period as compared with group (Y) and group (Y+B). Group (Y) recorded higher TP and SN as compared with other groups, the type or percentage of the starter had no direct effect on the fat content and salt content of cheese. The effect is mainly on the TS of the cheese.

Whey protein is a derived by-product from cheese manufacturing and has many health benefits due to its high-level content of bioactive peptides, such as β-lactoglobulin, α-lactalbumin, serum albumin, immunoglobulin, and lactoferrin. These proteins have antioxidant characteristics that reduce hypertension, cancer, hyperlipidemia, and virus contagious. In addition, whey protein is utilized to lessen the inflammatory bowel disease. In this review, we highlighted the characteristics, applications, functional properties of whey proteins.

Whey protein is a derived by-product from cheese manufacturing and has many health benefits due to its high-level content of bioactive peptides, such as β-lactoglobulin, α-lactalbumin, serum albumin, immunoglobulin, and lactoferrin. These proteins have antioxidant characteristics that reduce hypertension, cancer, hyperlipidemia, and virus contagious. In addition, whey protein is utilized to lessen the inflammatory bowel disease. In this review, we highlighted the characteristics, applications, functional properties of whey proteins.

Whey protein is a derived by-product from cheese manufacturing and has many health benefits due to its high-level content of bioactive peptides, such as β-lactoglobulin, α-lactalbumin, serum albumin, immunoglobulin, and lactoferrin. These proteins have antioxidant characteristics that reduce hypertension, cancer, hyperlipidemia, and virus contagious. In addition, whey protein is utilized to lessen the inflammatory bowel disease. In this review, we highlighted the characteristics, applications, functional properties of whey proteins.

Cheese is a dairy product produced by precipitating the casein of milk using starter cultures and rennet (e. g. enzymes) through a chemical process. Cheese is different among countries and could be made from cow’s, buffalo’s, goat’s, sheep’s, or camel’s milk. Cheese is a good source of protein and minerals (such as calcium and phosphorus) that have nutritional values. Cheese is also essential for building healthy bones and teeth and provide the brain with essential fatty acids. Different technologies and different milk have been utilized to manufacture the traditional Egyptian cheeses, which resulted in differences in the composition, cheese types, and flavors. Consequently, this work aims to review and highlight the technological and chemical aspects of the most popular Egyptian cheese varieties, namely, Domiati cheese, Karish cheese, Mish cheese, and Ras cheese made from different sources of milk during ripening; and to briefly discuss the health benefits of the cheese.