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).

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).

To enhance the multiplication rate in Musa acuminata Colla (banana; ‘Grand Nain’) organogenesis, higher amounts of thiamine along with different sugar types and concentrations were evaluated at the proliferation phase. Thiamine at 1, 10, 50, 100, and 200 mg L−1 was compared with 0.1 mg L−1 thiamine found in conventional Murashige and Skoog (MS) medium. Maximum proliferation of banana was induced with 100 mg L−1 thiamine. Additionally, 15, 30, and 45 g L−1 sucrose, glucose, fructose, and sorbitol combined with regular and optimal levels of thiamine were tested. Glucose at 30 g L−1 most improved shoot proliferation alone and enhanced shoot proliferation further, when combined with 100 mg L−1 thiamine, followed by sucrose and fructose, whereas sorbitol completely inhibited growth and caused tissue browning. All evaluated vegetative traits were significantly affected by sugar type and concentration, and thiamine levels, unlike the photosynthetic pigments. Moreover, genetic stability of the plants recovered from the enhanced protocol was confirmed by inter-simple sequence repeats (ISSR) and randomly amplified polymorphic DNA (RAPD) analysis. A total of 230 bands generated by both marker types were monomorphic for the randomly selected regenerated plants, compared with their mother plant. Thus, the proliferation medium supplemented with 30 g L−1 glucose and 100 mg L−1 thiamine could be recommended for banana organogenesis. Results herein are of great importance and helpful in enhancing the commercial in vitro propagation protocols of banana, without the need of increasing the number of subcultures, which can cause somaclonal variation.

To enhance the multiplication rate in Musa acuminata Colla (banana; ‘Grand Nain’) organogenesis, higher amounts of thiamine along with different sugar types and concentrations were evaluated at the proliferation phase. Thiamine at 1, 10, 50, 100, and 200 mg L−1 was compared with 0.1 mg L−1 thiamine found in conventional Murashige and Skoog (MS) medium. Maximum proliferation of banana was induced with 100 mg L−1 thiamine. Additionally, 15, 30, and 45 g L−1 sucrose, glucose, fructose, and sorbitol combined with regular and optimal levels of thiamine were tested. Glucose at 30 g L−1 most improved shoot proliferation alone and enhanced shoot proliferation further, when combined with 100 mg L−1 thiamine, followed by sucrose and fructose, whereas sorbitol completely inhibited growth and caused tissue browning. All evaluated vegetative traits were significantly affected by sugar type and concentration, and thiamine levels, unlike the photosynthetic pigments. Moreover, genetic stability of the plants recovered from the enhanced protocol was confirmed by inter-simple sequence repeats (ISSR) and randomly amplified polymorphic DNA (RAPD) analysis. A total of 230 bands generated by both marker types were monomorphic for the randomly selected regenerated plants, compared with their mother plant. Thus, the proliferation medium supplemented with 30 g L−1 glucose and 100 mg L−1 thiamine could be recommended for banana organogenesis. Results herein are of great importance and helpful in enhancing the commercial in vitro propagation protocols of banana, without the need of increasing the number of subcultures, which can cause somaclonal variation.