Hostname: page-component-586b7cd67f-gb8f7 Total loading time: 0 Render date: 2024-11-23T11:28:08.461Z Has data issue: false hasContentIssue false
  • English
  • Français

Physical and chemical properties of zabadi manufactured from skim milk powder reconstituted with sweet whey

Published online by Cambridge University Press:  01 June 2009

Mohamed S. El-Safty  and
Ali I. El-Zayat
Mohamed S. El-Safty
Affiliation:
Food Science Department, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
Ali I. El-Zayat
Affiliation:
Food Science Department, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
Get access Rights & Permissions [Opens in a new window]

Summary

Zabadi was manufactured using reconstituted skim milk powder prepared with different ratios of water and sweet whey and the organoleptic properties and chemical composition of the milks were measured. Sweet whey could be used successfully to replace up to 50% of the water added for reconstitution, whilst with 75 or 100% whey a sweet off flavour appeared. However, these higher levels could be used for fruit flavoured zabadi, and about 40–60% less sucrose could be used because of the additional glucose + galactose contributed by the whey.

Type
Original Articles
Information
Journal of Dairy Research , Volume 51 , Issue 3 , August 1984 , pp. 471 - 475
Copyright
Copyright © Proprietors of Journal of Dairy Research 1984

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Barnett, A. J. G. & Abdel-Tawab, G. 1957 A rapid method for the determination of lactose in milk and cheese. Journal of the Science of Food & Agriculture 8 437–441CrossRefGoogle Scholar
Bayşu, N. 1972 [Amino acid, protein and lactose contents of cow's milk and yoghurt.] Veteriner Fakiiltesi Dergisi, Ankara Universitesi 19 453–470.Google Scholar
Davis, J. G. 1973 Yoghourt manufacture. Food Manufacture 48(6) 23, 25, 27–28, 30, 73Google Scholar
El-Shibiny, S., Ghita, I. & Abdou, S. M. 1977 The use of skim milk powder in the manufacture of yoghurt. Egyptian Journal of Dairy Science 5 109–115Google Scholar
A., Hamdy, El-Koussy, L. A. & Abdel-Lateef, R. 1972 A study on the fermented milk (zabadi). Agricultural Research Review 50 159–168Google Scholar
Ismail, A. A., Ahmed, N. S. & El-Baooury, E. H. 1980 Physical and chemical properties of enrichment of zabadi with whey proteins. Research Bulletin Ain Shams University Faculty of Agriculture no. 1324Google Scholar
Lees, G. J. & Jago, G. R. 1969 Methods for the estimation of acetaldehyde in cultured dairy products. Australian Journal of Dairy Technology 24 181–185Google Scholar
Ling, E. R. 1956 A Textbook of Dairy Chemistry. Vol. 11. Practical. 3rd edn. London: Chapman and Hall Ltd.Google Scholar
Nickerson, T. A., Vujicic, I. F. & Lin, A. Y. 1976 Colorimetric estimation of lactose and its hydrolytic products. Journal of Dairy Science 59 386–390CrossRefGoogle Scholar
Pyne, G. T. 1933 Note on the formaldehyde titration of milk-protein, and its application to the estimation of caseinogen. Biochemical Journal 27 915–917CrossRefGoogle Scholar
Todorić, R. & Savadinović, K. 1973 Use of dried whey in yoghurt manufacture and its effect on acidity and consistency, Mljekarstvo 23 78–86.Google Scholar
van Gennip, A. H. M. 1974 [Possibilities for using milk protein in the dairy industry.] Deutsche Milchwirtschaft 25 (43, Beilage Lebensmittel-Labor 3) II-VIII. Dairy Science Abstracts 37 66).Google Scholar
Vescovo, M. 1970 [Effect of milk composition and treatment on the formation of carbonyl compounds in yoghurt.] Scienza e Tecnologia Lattiero-Casearia 21 171–174Google Scholar