الفهرس 
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Abstract
The effect of addition natural antioxidants (ethanolic mango and olive leaves extract and rice bran oil) on the quality of some dairy products (Samna, filled cream and white soft cheese) was studied. The three additives were added to Samna at ratio of 200, 400 and 600 ppm from mango and olive leaves extract and 5 to 10% from rice bran oil. Samna samples were stored at 63 ± 1 °C for 21 days and analyzed for oxidative stability indices when fresh and after 3, 6, 9, 12, 15, 18 and 21 days of storage Results showed that addition of 400 ppm from olive leaves extract to Samna had the highest oxidative stability indices (low peroxide, TBA and acid values), followed by 400 ppm from mango leaves extract and finally 10% from rice bran oil treatment. Also, three additives were added to fermented filled cream at ratio of 400 ppm from olive or mango leaves extract and 10% rice bran oil. Filled cream treatments were stored at refrigerator temperature for four weeks and at freezer temperature for six months. Filled cream treatments were analyzed for oxidative stability indices when fresh and after 1, 2, 3 and 4 weeks at refrigerator temperature and when fresh and after 1, 2,3,4,5 and 6 months at freezer temperature. Results showed that filled cream samples fortified with 400 ppm olive leaves extract samples had higher oxidative stability indices followed by mango leaves extract-fortified filled cream and finally rice bran oil fortified-filled cream treatment Two additives were added to white soft cheese at ratio of 0.5, 1 and 1.5% from olive and mango leaves extract. Cheese treatments analyzed for chemical analysis, oxidative stability,