STUDIES ON FERMENTED' MILKS
MOHAMED ATTIA HASSAN SALEH;
Abstract
The target of this study is producing healthy fermented milk. These
products are free and low-fat rayeb milk [Part I], low_ cholesterol rayeb milk ( LCRM) [Part I I], and low I actose r ayeb milk ( LLRM) [Part III] . Regarding the product which has free or low-fat rayeb milk, one portion from fresh cow's milk was standardized to 3 % milk fat to produce the control rayeb milk, the second portion standardized to 1.5 % milk fat was used to produce low-fat rayeb milk and third portion was manufactured from skim milk was used to produce free-fat rayeb milk. The Novagel (carbohydrate based) and
Dairy L o (protein based) were used as fat replacers for the second
r •:;
and third portions. Results showed that the viscosity of the control
- I '.,
was. higher than the prepared low •or-. free-f t. rayeb milks.
Acetaldhyde and diacetyl content were lower in low or freefat rayeb milks. The fat replacers Novagel or Dairy Lo could be used for
,producing free and I or low-fat rayeb milk with rheological, chemical and organoleptic properties similar to the control.
Also the rheological, biochemical properties and organoleptic evaluation indicated that the free-fat rayeb milk can be produced from skim milk by using % 0.3 of fat replecers applied.
Novagel rayeb milk was more likely similar to the control than
Dairy-Lo when fresh and during cold storage.
products are free and low-fat rayeb milk [Part I], low_ cholesterol rayeb milk ( LCRM) [Part I I], and low I actose r ayeb milk ( LLRM) [Part III] . Regarding the product which has free or low-fat rayeb milk, one portion from fresh cow's milk was standardized to 3 % milk fat to produce the control rayeb milk, the second portion standardized to 1.5 % milk fat was used to produce low-fat rayeb milk and third portion was manufactured from skim milk was used to produce free-fat rayeb milk. The Novagel (carbohydrate based) and
Dairy L o (protein based) were used as fat replacers for the second
r •:;
and third portions. Results showed that the viscosity of the control
- I '.,
was. higher than the prepared low •or-. free-f t. rayeb milks.
Acetaldhyde and diacetyl content were lower in low or freefat rayeb milks. The fat replacers Novagel or Dairy Lo could be used for
,producing free and I or low-fat rayeb milk with rheological, chemical and organoleptic properties similar to the control.
Also the rheological, biochemical properties and organoleptic evaluation indicated that the free-fat rayeb milk can be produced from skim milk by using % 0.3 of fat replecers applied.
Novagel rayeb milk was more likely similar to the control than
Dairy-Lo when fresh and during cold storage.
Other data
| Title | STUDIES ON FERMENTED' MILKS | Other Titles | دراسات على الالبان المتخمرة | Authors | MOHAMED ATTIA HASSAN SALEH | Issue Date | 2005 |
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