| Abstract: |
Dairy foods are rich sources of protein, calcium and avariety of vitamins, minerals and bioactive compounds. They provide an ideal food medium for delivering probiotics and other functional ingredients.The aim of this work was to study the application of probiotic bacteria in functional dairy products. It was carried out in three parts:In the first part, Bif. bifidum or Bif. lactis was added at level of 1 % to Ras cheese compared with the traditional Ras cheese. Ras cheese are assessed by chemically and microbiologically examined, also the cholesterol determination. Also, the sensory evaluation was carred during the ripening period of (3 months). The results showed that good quality of probiotic Ras cheese and more acceptable and decreased the level cholesterol concentration.In the second part, Bif. bifidum or Bif. lactis levels of 50 % and 1 % of yoghurt compared with the traditional yoghurt. Assessed yoghurt samples by chemically and microbiologically examined. Also, evaluated the cholesterol determination and sensory evaluation was evaluated during the storage periods for one, three and seven days. The results showed that the good quality and more acceptable probiotic yoghurt can be produced by Bif. bifidum or Bif. lactis also, decreased the circulating of cholesterol concentration.The third part, application of probiotic Ras cheese and probiotic yoghurt on the biological experiments by feeding male albino rats (were weight 90- 100 g for each).The experiment lasted for 2 months and animals were divided into 10 groups each contained 7 rats. The first group represent negative control which was fed by basal diet and without increased cholesterol while the second group represent positive control which was fed by basal diet and increased cholesterol, where the other groups increased the cholesterol and after that were feeding groups (3 -5) by Ras cheese while groups (6 -10) were fed by yoghurt. Samples diets and water were available over the two months period and Blood samples was taken every week to determinates (Total cholesterol, HDL, LDL, VLDL- Triglycerids- Total protein – Albumin- Globulin, ALT, Creatinine- uric acid and urea).The results showed that feeding with probiotic Ras cheese or yoghurt decreased significantly the serum total cholesterol compared with hypercholesterolemia rats. Groups’ rats which fed on probiotic Ras cheese and yoghurt content on Bif. Bifidum were the best in reducing serum total cholesterol level compared with hypercholesterolemia group.The results showed that the best liver functional or kidney functional in rats groups that content on the probiotic Ras cheese and yoghurt. Through experiments, total protein, albumin, globulin, ALT, creatinine, uric acid and urea. Finally, Ras cheese and yoghurt could be considered as an excellent source of viable probiotic strains.
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