Chemical Composition of Rural Dairy By- Products | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Article 4, Volume 46, Issue 2, April 2015, Page 40-49 PDF (359.99 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2015.557 | ||||
 View on SCiNiTO | ||||
| Abstract | ||||
| About 100 samples of rural house made dairy by- product namely; Whey, Butter milk (churned milk, labankhad) and Rayeb milk were investigated for their chemical composition. It was found that the mean values (± standard deviation (SD)) for chemical composition of Whey were 0.133±0.046%, 0.849±0.299%, 9.46±3.75%, 0.385±0.23%,4.33±2.73%,9.28±3.28%, 9.67±3.25 %, 3.33±2.71%, 3.77±3.17%, 90.32±3.25% and 0.76±0.22%, for total nitrogen (T.N), total protein (T.P), protein / D.M,fat, fat /dry matter (D.M), solids not fat (S.N.F),total solids (T.S),salt,salt in serum,moisture and acidity, respectively.The mean values (±SD) for the chemical composition of Rayeb milk were 0.70±0.04%, 4.49±0.27%, 42.05±5.39%, 1.20±0.64%, 11.01±5.43%, 9.60±1.06%, 10.80±1.08%, 89.19±1.08% and 0.88±0.30%, for T.N,T.P,protein in D.M,fat,fat in D.M,S.N.F, T.S,moisture and acidity, respectively. And, the mean values (±SD) for the chemical composition of Butter milk were 0.47±0.04%, 3.04±0.30%, 42.85±11.57%, 1.6±0.52%,14.86±7.66%,6.47±1.88%, 7.54±1.80%, 0.31±0.23%, 0.34±0.26%, 92.45±1.80%and 0.38±0.17% for acidity, for T.N,T.P, protein in D.M, fat, fat in D.M,S.N.F,T.S, salt, salt in serum, moisture and acidity, respectively. | ||||
| Keywords | ||||
| cheese whey; Rayeb milk; butter milk; Dairy by-products; Ruralby-products | ||||
|
Statistics Article View: 292 PDF Download: 631 |
||||
