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The first treatment was prepared without mushroom (control), while the other three treatments fortified with 3, 5 and 10% (w/v) mushroom to present T1, T2 and T3, respectively. Results: All milk cheese were turned to Tallaga cheese and stored at 7±2°C for 30 days. The fresh samples were analyzed for their gross composition; all stored samples were evaluated for their organoleptic properties, microbiology quality and some chemical parameters when fresh and after 7, 15 and 30 days at 7±2°C. Conclusion: Data revealed that adding mushroom up to 3% increased Total Bacterial Count (TBC), probiotic and lactic acid bacteria, while coliform group and mould and yeast were decreased. Mushroom had been pronouncly improved the sensory properties of resultant cheese especially in treatment (T1). It could be concluded that using of 3% mushroom and 1% L. reuteri B-14171 succeeded in prepared functional Tallaga cheese.]]>Abdel-Salam, A.M.,201058699Sloan, A.E.,2002563257Drozen, M. and T. 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