Nassib, T., El-Hefnawy, S., Ashmawy, T., Al-Rahmany, A. (2018). Making Zabadi from Cow’s Milk by Adding Different Concentrations of Goat’s Protein. Journal of Food and Dairy Sciences, 9(11), 365-369. doi: 10.21608/jfds.2018.36029
T. A. Nassib; Sh. A. El-Hefnawy; T. A. M. Ashmawy; Amera S. Al-Rahmany. "Making Zabadi from Cow’s Milk by Adding Different Concentrations of Goat’s Protein". Journal of Food and Dairy Sciences, 9, 11, 2018, 365-369. doi: 10.21608/jfds.2018.36029
Nassib, T., El-Hefnawy, S., Ashmawy, T., Al-Rahmany, A. (2018). 'Making Zabadi from Cow’s Milk by Adding Different Concentrations of Goat’s Protein', Journal of Food and Dairy Sciences, 9(11), pp. 365-369. doi: 10.21608/jfds.2018.36029
Nassib, T., El-Hefnawy, S., Ashmawy, T., Al-Rahmany, A. Making Zabadi from Cow’s Milk by Adding Different Concentrations of Goat’s Protein. Journal of Food and Dairy Sciences, 2018; 9(11): 365-369. doi: 10.21608/jfds.2018.36029
Making Zabadi from Cow’s Milk by Adding Different Concentrations of Goat’s Protein
Cow’s milk sample were analysed for fat, protein, lactose and total solids were determined. Yoghurt manufacture from cow’s milk which separated into three replicates treatments as well as goat’s protein additive with 0, 1, 2 and 3%. Zabadi was manufactured and gross chemical composition were determined. The recorded pH values at zero time were 6.44, 6.28, 6.41 and 6.41 when MPC was added at the rate of 0, 1, 2 and 3% respectively. After 30 minutes of incubation, the corresponding pH values were 6.09, 6.12, 6.00 and 5.89 in order, but such differences were insignificant. TS values were 12.04, 12.86, 13.36 and 14.03 when MPC was added at the rate of zero, 1, 2 and 3% respectively. In the fresh Zabadi, the recorded TN values were 0.62, 0.66, 0.69 and 0.82% when MPC was added at the rate of 0, 1, 2 and 3% respectively. Fat content of the control samples had the value of 3.31%, and fat/TS of control fresh Zabadi had the values of 27.65% which significantly decreased to be 25.86, 24.52 and 23.77% in the samples treated with 1, 2 and 3% MPC respectively. Lactose content was gradually increased to 4.06, 4.45 and 4.72% when MPC was added at the rate of 1, 2 and 3 respectively. Ash content increased with increasing the amount of MPC added. Thus, in the fresh Zabadi, the values were 0.73, 0.78, 0.83 and 0.85% when the MPC was added at the rate of 0, 1, 2 and 3% respectively. The recorded CT in fresh Zabadi were 20.2, 25.3, 28.32 and 32.00 g when MPC was added at the rate of 0, 1, 2 and 3% respectively. Curd syneresis (CS) of the fresh Zabadi as affected by using different amount of MPC in making Zabadi. The amount of the exudate were 4.34, 3.95, 2.08 and 1.92 g after 10 min. The corresponding values were 6.20, 5.44, 3.57 and 3.21 g after 30 min and 7.35, 6.63, 5.08 and 4.40 g after 60 min when MPC was added at the rate of 0, 1, 2 and 3% respectively. For general appearance, the control samples had the lowest value (7.67 out of 10 points), whereas the treated samples had 8.5, 9.35 and 10.0. Points when MPC was added at the rate of 1, 2 and 3% respectively. This means that increasing the amount of MPC added significantly improved appearance of the resultant Zabadi. This was also noticed with respect to firmness of the curd. The given score was 7.01 out of 10 for the control Zabadi and 7.67, 8.35 and 9.35 for Zabadi samples treated with 1, 2 and 3% MPC respectively. In conclusion, using MPC with 3% goat’s protein content greatly improved the organoleptic properties of full-fat cow’s milk Zabadi.
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