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Evaluation of rice dessert manufactured with different types of milk [electronic resource].

By:

Hegazi, Nagla A

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Language: English Summary language: Arabic Description: P. 10239-10243Other title:

تقييم الأرز باللبن المصنع من أنواع مختلفة من اللبن [Added title page title]

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Mansoura University journal of agricultural sciences, 2007 v. 32 (12) [electronic resource].

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In: Mansoura Unviersity Journal of Agricultural Sciences 2007.v.32(12)Summary: 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. Cows 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.

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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. Cows 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.

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