Badran,, I. (2004). EFFECT OF REPLACING NON-FAT DRY MILK WITH GELATIN IN MAKING YOGHURT FROM COW'S MILK. Journal of Food and Dairy Sciences, 29(5), 2673-2689. doi: 10.21608/jfds.2004.240336
I. I. Badran,. "EFFECT OF REPLACING NON-FAT DRY MILK WITH GELATIN IN MAKING YOGHURT FROM COW'S MILK". Journal of Food and Dairy Sciences, 29, 5, 2004, 2673-2689. doi: 10.21608/jfds.2004.240336
Badran,, I. (2004). 'EFFECT OF REPLACING NON-FAT DRY MILK WITH GELATIN IN MAKING YOGHURT FROM COW'S MILK', Journal of Food and Dairy Sciences, 29(5), pp. 2673-2689. doi: 10.21608/jfds.2004.240336
Badran,, I. EFFECT OF REPLACING NON-FAT DRY MILK WITH GELATIN IN MAKING YOGHURT FROM COW'S MILK. Journal of Food and Dairy Sciences, 2004; 29(5): 2673-2689. doi: 10.21608/jfds.2004.240336
EFFECT OF REPLACING NON-FAT DRY MILK WITH GELATIN IN MAKING YOGHURT FROM COW'S MILK
Dept. of Dairy Sci. and Technol., Fac. of Agric .• Minufiya University, Shibl~EI-Kom, Egypt.
Abstract
Ten batches of yoghurt were made from cow's milk. Control yoghurt (CI) was made from cow's milk fortified with 3.0% non-fat dry milk (the total equal eleven batches). Another five batches were made from cow's milk fortified with non-fat dry milk at the rate of 1.5% and 0.0,0.3,0.35,0.40 and 0.45% gelatin (C2. T1• T2. T3 and T4), respectively. The other five batches were made from cow's milk fortified with 0.0, 0.45, 0.50, 0.55 and 0.60% gelatin (C3, T5, TIS, T7 and Te), respectively. All yoghurt treatments were sampled at " 3, 6, 9 and 12 days of storage period for chemical, rheological and sensory evaluation. The results showed that reduction of non-fat dry milk caused a significant decrease in total solids, total protein. ash, lactose and acetaldehyde contents of yoghurt as well as scores of organol~ptjc properties. While it did not affect the fat content of yoghurt. Addition of gel~tin to yoghurt milk improved the organoleptic properties and increased acetaldehyde conlenl and titratable acidity, while decreased pH values. Adding of gelatin did not affect significantly total solids. total protein, fat, ash and lactose contents of yoghurt for each t~pe of milk. Total solids, ash and titratable acidity increased as storage period progressed, while total protein, lactose and pH values decreased. Scores of organoleptic properties did not change as storage pertod a.dvan~d up to the sixth day, thereafter, decreased up to the end of storage period. ~ynelesis. of whey decreased up to' the sixth day 'of storage. then it increased as storage,.perjod progressed. Total bacterial. streptococci and lactobacilli counts increased during j)'le first three days of storage period. then decreased up '0 the end of storage period. v ,
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