PRODUCTION AND EVALUATION OF DATE·MILK BEVERAGE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 27, Issue 7, July 2002, Page 4791-4799 PDF (951.73 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2002.255922 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Samia M. EI-Dieb, | ||||
| Dairy Science and Technology Department, Faculty of Agriculture, Cairo University | ||||
| Abstract | ||||
| The nutritious date-milk beverages were made from Hayani date cultivar and form whole or skim cows' milk and evaluated organoleptically, chemically, physically and microbiologically. The beverages containing 15% date pulp and 3% sugar were the most acceptable flavour and sweetness. The use of Lacta-61 0 stabelizer at ratio 0.25 and 0.35% with beverage made from whole or skim cows' milk, respectively improved the apperance and conslstency. During storage in a refrigerator at 7 t 1"C for 60 days. the pH and total sugars decreased slightly, while the reducing sugars, viscosity and browning lntensity J increased. Coliform counts were not present and total bacterial count and sporeformers were present at low numbers in both beverages either fresh or during storage. The beverages were acceptable up to 2 months of storage. | ||||
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