Abstract

Maryam Malallah Gazal*, Haider Ibrahim Ali and Nawfal Alhelfi

ABSTRACT

This study was designed to evaluate the health effects of functional cheese produced from powdered milk, Landus brand, by adding a mixture of Probiotics, biostimulatores inulin and modified starch. the study included a procedure for estimating the logarithmic numbers of Lactobacillus acidophilus and Bifidobacterium bacteria in functional cheese, the logarithmic numbers for the control cheese treatment reached (8.04, 6.55 logarithm/gm) for the period (1 day and 28 days from storage), respectively, while the logarithmic numbers for cheese treated the synergistic mixture for the same periods were (11.63, 8.77 logarithm / gm) for Lactobacillus acidophilus bacteria, while the algorithmic numbers of Bifidobacteriumanimals for the period (1 day and 28 days from storage) for the control treatment (8.55 and 6.10 logarithm / gm), respectively, while the treatment cheese mixture recorded logarithmic numbers reached (12.15 and 9.49 logarithm / gm) for the period (day and 28 days from Storage), respectively. To achieve the therapeutic goal of synergistic functional cheese consumption, experimental mice that used cheese as an emulsion were used in treatments of five groups of experimental mice, as the group that was fed to cheese added to it combined the mixture of Probiotics and biostimulatores together (biological synergy) in most of the results of cellular and biochemical blood tests moral advantage.