الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Aloe vera gel has been linked to several favorable impacts. Considering that it has been usedfor centuries in traditional medicine. The food industry began using Aloe vera gel as asupplement for functional foods. Given that consumers are willing to acceptant the use of plant ingredients, it might help generate new and safer fermented dairy products.
- The present investigation conducted on two varieties of Aloe vera gel, fresh (FAVG) and
lyophilized (LAVG). The main objective of this work is using Aloe vera gel in manufacturing some functional fermented dairy products.
- Yogurt and kareish cheese were produced using five different treatments: T1: Control, T2:
1% FAVG, T3: 10% FAVG, T4: 0.1% LAVG, and T5: 0.2% LAVG. Thermophilic Starter
Cultures of Streptococcus thermophilus and Lactobacillus bulgaricus (Lyofast Y259 A –
ITALY) was used in yoghurt production, whereas mesophilic starter cultures (Ezal MM100,
France) included Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris was
used for kareish cheese production.
Yoghurt and kareish cheese were analyzed during storage periods (up to 15-days for yoghurt and 30 - days for kareish cheese), for physicochemical characteristics microbiological,
textural profile, color, sensorial and bioactive properties (TPC & AOC).
- Viscosity of fresh Aloe vera gel was tested using digital rotational viscometer (NDJ-8S, Shanghai China) with spindle 2 -speed at 60 rpm, at 10°C.
- Phytochemical bioactive component of Aloe vera gel was detected by Gas chromatographyMass Spectroscope (GC/MS). A trace 1300 GC Ultra/Mass Spectrophotometer ISQ QD instrument, Xcalibur 2.2 software (Thermo Xcalibur) was conducted to GC/MS.
- The potential antibacterial activity of Aloe vera gel was initially determined by the well
diffusion method, as, sterile distilled water (SDW) and dimethyl sulfoxide (DMSO) were 113 utilized to dilute Aloe vera gel. Fresh Aloe vera gel was diluted with SDW or 2% DMSO with
the ratio of 1:1. Whereas, dissolving lyophilized Aloe vera gel with SDW or 2% DMSO as (1g / 80ml) and keeping it at 4ºC, for stock solution of lyophilized Aloe vera gel.