الفهرس 
Antioxidant activity of milk fractions and their use for making soft cheese
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Abstract
This study was designed to determine the antioxidant activity of cow, buffalo, goat, sheep and camel milk either raw or heat-treated by pasteurization or sterilization. DPPH radical scavenging activity, metal chelating activity and reducing power methods were used to evaluate the antioxidant activity. Also, skim milk, whey and deproteinized milk were prepared to determine which milk components including fat, casein and whey proteins are responsible for antioxidant activity. In addition, this study aimed to produce highly antioxidant activity soft cheese from the curds obtained from skim milk, whey and buttermilk. Four cheese treatments were made from skim milk, whey and buttermilk curds at different ratios. Kareish cheese was made and served as a control. The results showed that sheep milk exhibited the strongest DPPH radical scavenging and metal chelating activities, while buffalo and sheep milk presented had the highest reducing power. Antioxidant activity of all milk fractions was lower than that of whole milk. Moreover, skim milk had the highest antioxidant capacity, while deproteinized milk was the lowest