الفهرس 
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Abstract
Abstract
The effect of environmental conditions, such as the presence of growth nutrients, environmental conditions, and the addition of the optimal amount of lipolysed safflower oil as a source of free linoleic acid, on the production of some probiotic strains for the maximum amount of conjugated linoleic acid (CLA) was studied. It was found that CLA production increased by the four probiotic bacterial strains in the presence of 0.6% as a maximum of lipolysed safflower oil at 37°C for 48 h. Furthermore, incubation with shaking increases CLA production; adding lipolysed safflower oil higher than 0.6% reduces CLA production. A higher rate of CLA production by probiotic strains was observed when they were grown in milk compared to grown in an MRS media. These optimal conditions were used for all subsequent experiments. Also, in this study we used some probiotic bacterial strains, such as Lb. plantarum, Lb. acidophilus, Lb. casei and B. lactis as CLA-producing probiotic bacteria that had a significant impact on the quality characteristics of the resulting yoghurt-like. The results showed that using 1.5% inulin with milk mixed with lipolysed safflower oil as a source of free linoleic acid and yoghurt starter; It led to an increase in CLA production and numbers of probiotic bacteria. The highest CLA content was in yoghurt treatment made using the Lb. plantarum strain with inulin followed by Lb. acidophilus. In general, addition of probiotic strains led to a significant increase in the acidity level and total numbers of LAB. The resulting yoghurt had high rheological properties and gained higher overall acceptability scores compared to the control treatment.
A functional Tallaga-like cheese was also manufactured, results showed that cheese was produced using Lb. plantarum strain and 1.5% inulin with milk mixed with lipolysed safflower oil as a source of free linoleic acid; It contained more than twice the amount of CLA compared to the control treatment, Moreover, it received higher scores in terms of body, texture, flavor, and overall acceptability. The same results can also be recorded, but to lower degrees, when using the Lb. acidophilus strain in cheese manufacturing while keeping all previous conditions constant.