✦ LIBER ✦
Improving the quality of some Egyptian fermented dairy products made from dried milk
✍ Scribed by Baky, A. A. Abdel ;El Neshawy, A. A. ;Rabie, A. M. ;Salem, O.
- Publisher
- John Wiley and Sons
- Year
- 1987
- Tongue
- English
- Weight
- 355 KB
- Volume
- 31
- Category
- Article
- ISSN
- 0027-769X
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✦ Synopsis
A trial has been made to improve the quality of Zabadi and Kariesh cheese made from dried milk using whey protein concentrates. Fortification of recombined milk used for Zabadi making or reconstituted mllk for Kariesh cheese manufacture with whey protein concentrates at levels of 2.5, 5.0.7.5 and IO.O",, enhanced the organoleptic and compositional qualities of both products. This treatment reduced wheying off and stimulated the formation of acetaldehyde and total volatile acidity and bacterial growth during storage of Zabadi at refrigeration temperature for one week.