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Nutritional, Sensory and Microbiological Qualities of Labneh Made from Goat Milk and Cow Milk

✍ Scribed by D. R. RAO; A. ALHAJALI; C. B. CHAWAN

Book ID
108812152
Publisher
Institute of Food Technologists
Year
1987
Tongue
English
Weight
373 KB
Volume
52
Category
Article
ISSN
0022-1147

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✍ El-Neshawy, A. A. ;El-Shafie, N. M. πŸ“‚ Article πŸ“… 1988 πŸ› John Wiley and Sons 🌐 English βš– 265 KB πŸ‘ 1 views

Zabadi was made from cow's milk incorporated with 10, 20 and 30% whey protein concentrate (WPC) or 2, 4 and 6% soy protein concentrate (SPC). Addition of WPC up to 20% or SPC up to 4% to cow's milk improved the consistency and flavour of the resultant zabadi and also increased its total solids, tota