Some Chemical and Physical Properties of Cereal Fermented Milk Product | ||||
| Alexandria Science Exchange Journal | ||||
| Article 4, Volume 34, April-June - Serial Number 2, June 2013, Page 181-188 PDF (259.99 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asejaiqjsae.2013.3038 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Malak, Abbas* ; Effat, Gouda* ; Farag, Marian* | ||||
| University of Alexandria- Faculty of Agriculture Department of Dairy Science and Technology | ||||
| Abstract | ||||
| Two types of whole cereal fermented milk were prepared by adding different concentrations of either whole wheat flour (wwf) or whole barley flour (wbf) by (3,5 and 7%) during manufacture. The addition of cereal caused an increase in total solids, T. protein, fat ,crude fiber, carbohydrates and ash content by 21, 6.25, 1.4,0.18, 48.5 and 4.3% in the case of 3% wwf-fermented milk and increase by 37.1, 17.9, 1.7, 29.5, 79.7 and 14.49 in 5% wwffermented milk. The corresponding values in 3% wbffermented milk were 21.79, 12.4, 1.52, 30.5, 45.3 and 5.6% and 34.3, 20.9, 2.7, 53.3, 69.4 and 15.9% in 5% wbffermented milk. The viscosity of the both type cereal-fermented milk was increased as the percent of cereal added and storage time increase by about 4-5 fold time in the fresh products and 9-12 fold time after 14 days of storage, therefore 3% (wbf) and 5% (wwf)-fermented products were accepted depending on the sensory evaluation. | ||||
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