الفهرس 
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Abstract
Objectives: This study was aimed to manufacture labneh with some vegetable oils such as olive, sunflower, corn, and sesame oils at ratio 1-2%. Chemical , microbiological, rheological ,organoleptic analysis were dertermined for labneh treatments and producing fruit salad and jelly from the best treatment in sensory evalution.
Methods & Results:
Chemical analysis and microbacterial tests of olive, Corn, Sunflower and Sesame oils: Acid value, TBA, Antioxidants
, fatty acids by using GLC and antimicrobial .
Labneh was made from reconstituted skim milk powder and vegetable oils were added at rates of 1% and 2%. Heat treatment was done at 90°C for 10 minutes. The starter was added at rate of 2% and the coagulated curd was salted at rate of 0.5%. Then the labneh treatments, either the control or the fortified, were stored in the refrigerator at a temperature of 5±1°C for 21 days.Chemical analysis: moisture, protein, TN, fat, fatty acids of fresh labneh, ash, pH, fat in whey, phosphorus and potassium were determined. Microbiological analysis: total bacterial, total lactic acid count, coliform group, staphylococcus, yeasts, and molds count. rheological ,organoleptic analysis.The treatments were divided into: Treatment O1 with 1% olive oil. Treatment O2 with 2% olive oil. Treatment C1 with 1% corn oil. Treatment C2 with 2% corn oil.Treatment S1 with 1% sunflower oil. Treatment S2 with 2% Sunflower oil. Treatment M1 with 1% sesame oil. Treatment M2 with 2% Sesame oil. The results showed that the olive oil, sunflower oil, corn oil and sesame oil are a good source of Monounsaturated Fatty Acids (MUFAs) because the highest of MUFAs that reported in olive oil 63.62%, sunflower oil 28.04%, corn oil 28.21% and sesame oil 43.3%.In the analyzed oils, n-3 PUFAs represented by α-linolenic acid (ALA, C18:3, n-3) were found in virgin olive oil at ratio 0, 27%, while the group of n-6 PUFAs was represented by linoleic (LA, C18:2, n-6) 24.65%.PUFAs represented by α-linolenic acid (ALA, C18:3, n-3) were found in sunflower oil at ratio 0. 53%, while the group of n-6 PUFAs was represented by linoleic (LA, C18:2, n-6) at ratio 57.36%.PUFAs represented by α-linolenic acid (ALA, C18:3, n-3) were found in corn oil at ratio 0. 54%, while the group of n-6 PUFAs was represented by linoleic (LA, C18:2, n-6) at ratio 57.00%.PUFAs represented by α-linolenic acid (ALA, C18:3, n-3) were found in sesame oil at ratio 0. 4%, while the group of n-6 PUFAs was represented by linoleic (LA, C18:2, n-6) at ratio 41 .33%. The highest oil in phenolic and antioxidants compounds was virgin olive oil. No microbial inhibition of olive, sunflower, corn, and sesame oils were shown at 50-70mg concentration with the four pathogenic strains: Bacillus staphylococcus cereus (B-211) and aureus (ATCC 6538) Pseudomonas aeruginsa (B-212) and E. coli (B211) labneh fortified with vegetable oils contain oleic ,linoleic and linlenic acid more that control treatmens (by using fat milk) .The best tretments in total scores C1 recorded 95.4 followed by S1 recorded 95.3 .Increase addition of labneh fortified with vegetable oils led to increase unsaturated fatty acids in fruit salad and jelly treatments such as oleic acid, linoleic and linolenic this aim to raise the nutritional value of fruit salad and jelly in addition to increase protien , phosphorus and potassuim .It was clear there were no significant differences between control fruit salad and jelly fortified with 10-20% labneh treatments.; it is sensually acceptable .
Conclusion: from the obtained results, Labneh can be produced from skim milk powder and 1-2% of vegetable oils, olive oil, sunflower oil, and sesame oil, as it is possible to replace milk fat with unsaturated vegtable oils. Labneh made from vegetable oils is characterized by being sensibly acceptable to the consumer and its shelf life is 21 days. Labneh manufature with vegetable oils is characterized by a high content of unsaturated fatty acids such as omega-3, omega-6 and omega-9, which contributes to raising the nutritional value and producing fruit salad and jelly at ratio 10-20% is characterized by being sensibly acceptable to the consumer.