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Abstract
This study was implemented for the production of 2yoghurt and white soft cheese fortified with various zinc salts (zinc sulfate , zinc gluconate and zinc acetate) with different levels for each (10, 20 and 30 mg zinc / L milk), also the prepared fortified yoghurt was used in vivo trails using male albino rats.All yoghurt samples were analyzed for chemical and sensory properties when fresh, 3, 7 and 10 days of refrigerated storage temperature at (6±1oC). Fortified yoghurt with various zinc salts were increased in its acidity compared to the control. No differences were detected in the prepared zinc fortified yoghurt treatments for its total solids and total protein content. Yoghurt fortified with zinc gluconate induced more reduction in its lactose content compared to the other treatments. Fortified yoghurt with zinc acetate recorded the highest content of acetaldehyde. Samples of yoghurt fortified with zinc gluconate had the highest scores in sensory evaluation. Results showed no differences in moisture and fat content between cheeses fortified with zinc salts and their control treatments. Zinc acetate recorded the highest acidity content compared to other treatments. White soft cheese fortified with zinc gluconate was almost similar to the control in pH. The level of Thioburbituic andtotal volatile fatty acid content increased in cheese fortified with various zinc salts compared to the control