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Yoghurt for athletic people.

By:

Abdel - Rafee, S

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Language: English Summary language: Arabic Description: p.127-139Other title:

الزبادي لفئة الرياضيين [Added title page title]

Uniform titles:

Egyptian journal of food science, 2007 v.33 (2) [electronic resource]

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In: Egyptian Journal of Food Science, 2005 v.33 (2)Summary: Buffaloe's concentrated yoghurt was made by using different levels of Na-caseinate or wheat germ (0.5%,1.0% and 1.5%). The obtained concentrated yoghurt of the all treatments had sufficient energy which is suitable to consume during training or sporting time. Concentrated yoghurt fortified with 1.0% Na-caseinate or 0.5% wheat germ gave the highest score for flavour, body & texture and appearance. A TS culture was used in this work.

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Buffaloe's concentrated yoghurt was made by using different levels of Na-caseinate or wheat germ (0.5%,1.0% and 1.5%). The obtained concentrated yoghurt of the all treatments had sufficient energy which is suitable to consume during training or sporting time. Concentrated yoghurt fortified with 1.0% Na-caseinate or 0.5% wheat germ gave the highest score for flavour, body & texture and appearance. A TS culture was used in this work.

Summary in Arabic.

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