The effect of incorporating accustomed edible mushroom (Agaricus campestris) into processed cheese spread (PCSs) on the chemical, microbiological and organoleptic properties was evaluated. Tiny pieces of mushroom accustomed with steeping into citric acid and boiling in emulsifying salt solution were added to the blend of the cheese spread base at the levels of 5,10 and 15 %. The resulting PCSs were stored at 7°C for 3 months. Significant differences (p < 0.05) were recorded among the chemical composition of PCSs made without and with addition of mushroom. The incorporation of mushroom into PCSs resulted in higher contents of total solids, total protein, SN, ash, total carbohydrates and fiber, as well as pH values than the control spread. On the other hand, control treatment made without mushroom possessed the highest content in F/DM. Addition of mushroom to the base blend did not significantly affect (p > 0.05) in the salt and TVFA contents. The standard plate and psychrotrophic counts of PCSs made without and with mushroom showed slight differences when fresh and during the storage period. The standard plate counts slightly increased during the storage period reaching the maximum counts after one month, and then decreased with prolonged storage. Psychrotrophic bacteria gradually increased in all treatments throughout the storage period. On the other hand, no colonies were found from yeasts and molds, coliform and mesophilic anaerobic spores in all samples examined. Obvious differences (p < 0.05) were noticed in the organoleptic evaluation scores among all treatments of PCSs. The flavours of PCSs with mushroom were generally better and preferable when fresh and throughout the storage period. Addition of 15 % mushroom caused an over pieces of mushroom, which defected the body & texture and appearance & colour of the resulting spread. Therefore, PCSs with improved nutritional and functional values as well as acceptable organoleptic properties and good microbiological quality could be made by incorporation of accustomed edible mushroom into the base blend at the levels of 5 and 10% with refrigerated expiry period more than 3 months.

Three irrigation water resources were chosen at Kafr-Saqr district, El-Sharkia Governorate to assess their qualities and their impact on soil properties. The chosen irrigation water were fresh, mixed, and drainage water applied during the two successive seasons of winter-summer of (2013 and 2014). Soil samples were collected from each location at four depths (0-20, 20-40, 40-60 and 60-100 cm). Results showed EC values of mixed and drainage water were above the normal range (which should be < 0.7 dS.m-1)). Also, the mixed and drainage irrigation waters had approximately 3.5 and 5.6 folds the salinity of the fresh water. Mean pH values of the collected irrigation water samples were within the permissible limits (6.5 to 8.4). TDS values of the fresh water were within the normal range (< 450 mg.L-1). Meanwhile, mixed and drainage water were classified as of slightly and moderately salinity hazards. The highest values of turbidity were found in the drainage water, then mixed and fresh water. SAR values of fresh water were < 1.0.  The SAR values for mixed and drainage waters ranged from 2.62 to 2.69 and from 3.68 to 3.76, respectively. BOD and COD values violated the standard limits of law 48/1982 (10 mg.L-1 for drainage water and 6 mg.L-1 for fresh water) except for the BOD values of fresh water. The increase in pH values for the soil irrigated with the mixed and drainage. The continuous irrigation of soil by wastewater resulted in continuous increase in EC values. As well as, increase the amount of total soluble salts in all layers. The application of the different irrigation waters led to increase in soluble ion.