QUALITY OF YOGHURT AS AFFECTED BY REPLACEMENT OF MILK FAT WITH PALM OILS . | ||
| Journal of Food and Dairy Sciences | ||
| Article 3, Volume 34, Issue 10, October 2009, Pages 9999-10006 PDF (636.72 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2009.115814 | ||
| Authors | ||
| M. Sh. Gomaa; E. Sh. El-Sokkary; M. Y. Mehanaa; M. D. Abd El-Aziz | ||
| Dairy Dept., Faculty of Agric., Mansoura Univ., Mansoura, Egypt | ||
| Abstract | ||
| The best out of six blends previously made from buffalo milk made the addition of 1% retentate powder , as will as one out of six blends of yoghurt made from retentate supplemented with 3% retentate powder were chosen . The effect of the replacement milk fat with different levels of palm oil on the quality of yoghurt was examined . the best replacement level was 1:1 for buffalo milk , and 3:1 ( palm oil : milk fat ) for yoghurt . | ||
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