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The theory of the responsibility to protect was approved in 2005 in the output document of the United Nations Summit (A/RES/60/1) and in 2011, it was included in the Security Council Resolution 1973 regarding military intervention in Libya. The theory of the responsibility to protect implies the commitment of the international community to end the worst forms of violence and crime in humanitarian crises and internal armed conflicts. This article by using the qualitative method and document-library sources, books, articles and reports and internet notes, dealing with NATO's military intervention in Libya in 2011, which led to airstrikes, the creation of a no-fly zone, and ultimately the change of Muammar Gaddafi's regime,  criticizes its application in Libya.The findings of the article show that although the theory tries to fill the gap between the former obligations of UN member states under international humanitarian law and human rights with this reality that the human population facing the threat of genocide, crimes against humanity, ethnic cleansing and crimes against humanity must be supported, France, the United States and NATO have exploited the 1973 resolution for their political-military goals and have caused the stoppage of the development of the theory and the skepticism of the international community towards the goals and intentions of the world powers in the application of the theory and as a result of the design of the new approach of responsibility during support.
 

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The aim of this study was to investigate the survival of Lactobacillus casei LAFTI-L26 in Dutch red cheese. For this purpose, the effect of thermal treatments (pasteurization and non-pasteurization) in different concentrations of brine (0%, 2.5%, and 5%) and the ripening time (1,30 and 60 days) on lactobacillus casei survival and physicochemical properties of cheese including; pH, dry matter, fat percentage, salt percentage and acidity were studied. The results from the beginning of production to the end of the 60-day period showed that Increasing the pH of cheeses increased significantly (p<0.05). During non-pasteurization, the fat content of pasteurized cheeses increased significantly (p<0.05), and in pasteurized cheeses it was much more than pasteurized cheeses. Total microbial load increased significantly during storage (p<0.05). The acidity of the cheeses decreased significantly during storage (p<0.05), and with increasing the duration of salting water in pasteurized cheeses significantly increased (p<0.05). The salt percentage of samples was significantly reduced by applying the thermal process (p<0.05). By increasing the storage time, the number of Lactobacillus casei bacteria increased significantly in all samples (p<0.05), with increasing percentage of Lactobacillus casei salt in pasteurized cheese increased significantly (p <0.05), and pasteurization Increased the viability of Lactobacillus casei. In general, Dutch red cheese produced in Salmas has the ability to carry Lactobacillus casei (LAFTI-L26 DSL).