| Titles |
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English :
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Enhancement of foam stability of milkshake by using mebrogen
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Arabic :
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تحسين ثبات رغوة الميلك شيك باستخدام الميبروجين
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| Abstract |
Milkshake was made from mixes contained: 10% SNF, 6.5% fat, 16% sugar; 0.5% stabilizer and vanilla or coccoa. The obtained mixes were added to full cream milk, skim milk or water. Each part of them divided to three portions. 0.0%; 0.3% and 0.5% mebrogen were added respectively. The obtained milkshake showed that mixes with full-cream milk had the highest total solids, viscosity, caloric value, overrun, fat content, foam stability. Increasing mebrogen, increased the viscosity, foam stability, overrun. No effect could be seen on the fat content, total solids, SNF; carbohydrates, total protein and caloric value. The organoleptic properties showed that milkshake could be made by using 0.3% mebrogen when mixes added to full-cream milk and 0.5% mebrogen when mixes added to skim milk or water.
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| Publication year |
2007
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| Availability location |
معهد بحوث الانتاج الحيوانى - شارع نادى الصيد- الدقى - الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| serial title |
Egyptian Journal of Applied Science
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| Author(s) from ARC |
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AGROVOC
TERMS |
Foams.
Milk.
Skim milk.
Stability.
Technology.
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| Proposed Agrovoc |
milkshake;mebrogen;full-cream milk;
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| Publication Type |
Journal
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