PRODUCTION AND EVALUATION OF DATE·MILK BEVERAGE

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.