| Titles |
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English :
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The production of a new ice milk.
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Arabic :
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انتاج نوع جديد من المثلج اللبنى
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| Abstract |
Chufa milk,water extract of chufa tubers,was used as partially substitute at 10,20,30,40,50and60% of buffalos skim milk in the processing of ice milk.the ph and melting resistance of the produced ice milk were increased as the substituent level increased.
mean while the overrum percentage was slightly decreased as the substituent level increased.the microbiological analysis indicated that the total bacterial(T.C).SPORE FORMERS(s.p)and coliform count were decreased as the substituent level increased.wherease pathogenic bacteria(salmonella,shigella and staphylococcus)were not detected in all samples.
In addition to the previous results agood sensory characteristics of the produced ice milk at all level of substitution encourage the use of chufa milk as partially substitute of buffalos skim milk in the processing of ice substitute of buffalos skim milk im the processing of ice milk.
Key words.chufa tubers,(Cyperus esculents l),chufa milk,nouvelle ice milk and sensory evaluation.
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| Publication year |
2004
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| Pages |
191-203
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Egypt.j.agric
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| Author(s) from ARC |
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| Publication Type |
Journal
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