QUALITY OF YOGHURT MADE FROM BUFFALO MILK AND RETENTATE AS AFFECTED WITH THE FORTIFICATION WITH SKIM MILK POWDER AND RETENTATE POWDER. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 34, Issue 10, October 2009, Page 9987-9998 PDF (717.79 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2009.115811 | ||||
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| Authors | ||||
| M. Sh. Gomaa; E. Sh. El -Sokkary; M. Y. Mehanaa; M. D. Abd El-Aziz | ||||
| Dairy Dept., Faculty of Agric., Mansoura University, Mansoura, Egypt | ||||
| Abstract | ||||
| Yoghurt was made from buffalo milk in the presence of different levels of skim milk powder and retentate powder . The retentate was also used in making yoghurt by reconstituting it to obtain the same composition of buffalo milk , and by the fortification with different concentrating of skim milk powder and retentate powder . yoghurt made from buffalo milk in the presence of 1% retentate powder was the best from the chemical , microbiological and organoleptic points of view . Meanwhile, the yoghurt made from retentate in the presence of 3% retentate powder was shown to be the best among the groups made from retentate. | ||||
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