EI-Dieb,, S. (2002). PRODUCTION AND EVALUATION OF DATE·MILK BEVERAGE. Journal of Food and Dairy Sciences, 27(7), 4791-4799. doi: 10.21608/jfds.2002.255922
Samia M. EI-Dieb,. "PRODUCTION AND EVALUATION OF DATE·MILK BEVERAGE". Journal of Food and Dairy Sciences, 27, 7, 2002, 4791-4799. doi: 10.21608/jfds.2002.255922
EI-Dieb,, S. (2002). 'PRODUCTION AND EVALUATION OF DATE·MILK BEVERAGE', Journal of Food and Dairy Sciences, 27(7), pp. 4791-4799. doi: 10.21608/jfds.2002.255922
EI-Dieb,, S. PRODUCTION AND EVALUATION OF DATE·MILK BEVERAGE. Journal of Food and Dairy Sciences, 2002; 27(7): 4791-4799. doi: 10.21608/jfds.2002.255922
Dairy Science and Technology Department, Faculty of Agriculture, Cairo University
Abstract
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.
View on SCiNiTO
Top