Study of fracture system in southern coastal range (Al-Qdmous and Safita regions)

The study of fracture in Kadmous and Safita showed several fracturing directions, originally related to the tectonic structure of the studied zone, especially faults. A group of dominant principal fractures, with a direction of NW-SE, a group of less importance with direction of NE-SW, and a secondary group of N-S direction, have been determined.

"Single Cell Protein (SCP) Production and extraction and using it in Manufacturing of labneh and spread cheese "

The Ultrafiltration (UF) technology was conducted on samples of akawe cheese whey to obtain the non-protein and fat whey (permeate) that rich in lactose and was concentrated by evaporation and carefully prepared after fortification by nutrients, (0.2) gr/100ml (NH4)2Hpo4 and (0.2) gr/100ml MgSo4, and (0.3) gr/100ml (NH4)2SO4, and prepared as a fermentation medium for yeasts capable of metabolizing sugar, and after that (15) samples were chosen and chemically analyzed along with the whey. Pure isolated Kluyveromyces lactis (42-K) yeast, recognized by ß- galagtosidase enzyme and its important application in food, medicine and pharmacy, was proliferating on the fermentation medium. The optimal conditions were determined to obtain single cell protein (SCP). The results referred that typical conditions of yeast growth were (6.5)% lactose concentration, pH (5), temperature (30°c), Fermentation time (24) hour, and the optimal speed of incubator shaker (350) rpm and the typical average of aerator (8%). The optimal values were applied in the bio fermentor (electrolab) to obtain biomass which was heated at (75-90 c°) for the extraction of the Single Cell Protein (SCP). The chemical analysis was conducted on (15) samples of single cell protein (SCP), and the results were in accordance with all the Syrian special specification, and (FOA) specification. The microbial estimated results met (FOA) specification, and the product was free from toxicity elements and cancered factors, which proved that the product was with high quality of proteins. The single cell protein (SCP) was added to Labneh, that manufactured by direct method, and to the proceed speared cheese between (1-10%), alternately with dried skimmed milk. The chemical and microbial analysis of Labneh met all the Syrian special specification and international codex. The result of sensory evaluation referred that percentage of single cell protein (SCP) must not exceed (4%) in the Labneh. The chemical and microbial analysis of proceed speared cheese met all the Syrian special specification and international codex. The result of sensory evaluation referred that the percentage of single cell protein (SCP) must not exceed (3%) in the proceed speared cheese. The results of a simplified feasibility study on the Labneh supported by single cell protein (SCP) (4%), and proceed speared cheese supported by single cell protein (SCP) (3%), referred to good gaining both of the products.