| Titles |
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English :
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A study on improving reheological properties of full and low-fat Zabady
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Arabic :
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دراسة على تحسين الخواص الريولوجية للزبادى الكامل و المنخفض الدسم
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| Abstract |
Whey protein concentrate (WPC) was used as a partly powder replacer with SMP in making zabady. Different combinations ratios between SMP and WPC were applied being 100 % : 0 % , 80 % : 20 % , 60 % : 40 % , 40 % : 60 % , 20 % : 80 % and 0 % : 100 % respectively. Such treatments were carried out in making half-cream zabady (HCZ) and full-cream zabady (FCZ) using fresh cow's milk. The present results revealed that treatments of 80 : 20 and 60 : 40 had insignificant effect on activity of yoghurt culture during manufacturing HCZ and FCZ whereas increasing.
the WPC significantly increased the activity. In fresh and stored zabady, fat content was not affected by increasing the amount of WPC, whereas lipolysis (TVFA), proteolysis (NPN/TN) and acidity were significantly increased. Using WPC significantly decreased curd syneresis and - in general - improved most of the organoleptic properties of zabady
Keywords: zabady, WPC, SMP
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| Publication year |
2005
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| Pages |
195-203
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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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| City |
سخا
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| serial title |
Proceeding of the 2nd Conference Animal Production Research Institute
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| Author(s) from ARC |
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| Proposed Agrovoc |
zabady;SMP;WPC;Whey protein concentrate;half-cream zabady;full-cream zabady;fresh cow's milk;
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| Publication Type |
Conference/Workshop
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