الفهرس 
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Abstract
Objectives
The present study aimed to: a) prepare peptides from buffalo milk’s casein and examine their potential antimicrobial effects against diverse foodborne microorganisms, and b) assess the suitability of various dairy products, milk fermented by various starters, and milk fortified with minerals as delivery vehicles of the probiotic E. coli Nissle 1917 strain.
Methods & Results
1- Peptides were prepared from acid casein by proteolysis with chymosin , and their inhibitory effect against divers Gram-positive and Gram-negative bacteria and yeasts was examined.
2-Yoghurt containing1.5, or 3%, or 6% fat, Domiatti cheese prepared from milk salted with 4%, or 6%, or 8%, or 10%, or 12% NaCl, Kariesh cheese prepared by acid-rennet coagulation, or slow-acid coagulation, and ice milk mixtures containing 2.5%, or 5%, or10% fat were tested as a delivery means of ECN 1917.
3- Assessment of the survival of ECN 1917 in milk fortified with iron, zinc or selenium .
Conclusion
1- Peptides prepared from acid casein by proteolysis with chymosin had an inhibitory effect against divers Gram-positive and Gram-negative bacteria and yeasts, so they could be used as a natural preservatives.
2-Yoghurt containing 3%, or 6% fat, Domiatti cheese prepared from milk salted with 6%, or 8%, or 10%, or 12% NaCl, and ice milk mixtures containing 2.5%, or 5%, or10% fat could be used as an effective delivery means of ECN 1917.However, Domiatti cheese prepared from milk salted with 4% NaCl, and Kariesh cheese prepared by acid-rennet coagulation, or slow-acid coagulation could not be used as delivery means of ECN 1917.
3- Supplementation of milk fortified with iron, zinc or selenium with ECN 1917 as to confer a health added value to resultant milk.