| Abstract | Zabady is the Egyptian traditional fermented milk made from buffalos’ milk or its mixture with cow’s milk. Similar to yoghurt it is made with the use of mixed strain cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus. Several studies demonstrated the beneficial health promoting effects of these microorganisms, as it reduces plasma cholesterol and increases the antioxidant activity of different tissues (Beena & Prasad, 1997, Kawase et al., 2000 and Zommara, 2002), enhances the gastrointestinal tract health and lactose digestion (Martini et al., 1991, Chen et al., 2000; Drouault & Corthier, 2001), stimulates the immune system (Perdig?n et al., 1994) and reduces the diet-associated risk of carcenogenesis (Goldin, 1990 and Perdig?n et al., 1998). |