EVALUATION OF RICE DESSERT MANUFACTURED WITH DIFFERENT TYPES OF MILK

Hegazi, Nagla A.; El-Nawawy, M. A.; Hafez, A. H.

doi:10.21608/jfds.2007.204817

EVALUATION OF RICE DESSERT MANUFACTURED WITH DIFFERENT TYPES OF MILK

Document Type : Original Article

Authors

¹ Dairy Technology and Dairy Chemistry Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt

² Dairy Science Department, Faculty of Agriculture, Ain Shams University, Shoubra El-Keima, Cairo, Egypt.

10.21608/jfds.2007.204817

Abstract

Rice dessert is an Egyptian dairy dessert was prepared by using whole buffaloe's, ewe's cow's camel's and goat's milk as control. All treatments were carried out by standardizing milk to 1, 2 and 3% fat.
Results indicated that the best organoleptic scores were obtained from buffaloe's milk being as the control. Those made from ewe's milk possessed higher scores than the other types of milk. Cow's and camel's milk exhibited almost the same scores, while goat's milk showed the lowest values. Rice dessert made from all types of milk with low fat content were also acceptable.
The nutritive value of the products were determined. Generally, quality of the products were directly correlated with both the type of milk (buffaloe's and ewe's were the prefer) and the percentage of the fat in milk (whole milk was preferred than the low fat).

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