IMPROVING THE QUALITY PROPERTIES OF YOGHURT PRODUCED USING VEGETABLE MILKS

Abstract

In this part of study, Lupine milk prepared by extract cereals in milk permeate (1:5 beans: permeate ratios). Lupine yoghurt like prepared by adding different ratios of milk protein concentrate (MPC). Cow milk was used as control; while Lupine milk was divided into 4 equal portions. The first portion was served as control without any addition, while MPC was added with ratios; 1, 2, and 3% for the rest 3 portions; respectively. The resultant fresh yoghurts were tested for physiochemical, quality of protein, microbiological, textural and sensory properties when fresh and after 7 & 14 days of storage at 5±2˚C.

The results obtained can be summarized as follows:-

1- The TS, protein, carbohydrate contents of Lupine milk was higher than those of Cow milk. 2- Lupine milk was the lowest acidity and the highest value of pH. 3- Lupine milk contained crude fiber, while Cow milk did not contain any crude fiber. 4- Addition of MPC to Lupine milk significantly higher TS values of Lupine yoghurts than controls either Cow (CC) or Lupine (LuC). 5- Adding MPC to the lupine yoghurt milk resulted in lower fat content, the higher ratio of MPC (3%) showed lower fat content among treatments. 6- Addition of MPC in Lupine milk caused significantly increase in protein content of resultant yoghurts. 7- The highest ratio of protein was in treatment with 3% MPC (T3) followed by 2% MPC and finally the treatment with 1% MPC.