| Titles |
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English :
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A study on the use of some commercial stabilizers to improve quality of zabady drink
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Arabic :
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دراسة على استخدام بعض المثبتات لتحسين جودة مشروب الزبادى
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| Abstract |
Zabady drink was made using different types of stabilizers to improve its quality. In this respect 0.3 %, 0.4 % and 0.5 % each of Unicrcam 300 ; Mg7300 and Cream C100 were used. The used stabilizers had no effect on the total solids, fat and protein contents. However Soluble nitrogen, Non-protein-N content, diacetyle, acetaldehyde and TVFA were slightly decreased by increasing amounts of stabilizers added. Using 0.4 % of Uni Cream300 or Mg7300 and 0.5 % of cram C100 caused some whey separation but improved quality of the product.
Key words: Zabady drink, Stabilizer.
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| Publication year |
2008
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| Pages |
98-110
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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 |
كفر الشيخ
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| serial title |
Journal Agriecultural Research Kafer EI-Sheikh, University
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| Author(s) from ARC |
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AGROVOC
TERMS |
Acetaldehyde.
Fats.
Proteins.
Stabilizers.
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| Proposed Agrovoc |
Zabady;Zabady drink;total solids;diacetyle;TVFA;
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| Publication Type |
Journal
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