Manufacture of yoghurt by adding of date palm powders [electronic resource].

Includes reference

Five batches of yoghurt were made to study the influence of adding date palm powder on quality of yoghurt. One of them was made without date palm powder served as control (T1), while four treatments were made with adding date palm powder at the ratio of 1, 2, 3 and 4% (T2, T3, T4, and T5), respectively. All yoghurt treatments were sampled at 1, 3, 6, 9 and 12 days and analyzed for chemical, rheological, bacteriological properties and sensory evaluation. Adding of date palm powder affect the chemical composition (Total solids (TS) , Total protein (TP), Fat ( F) , ash and Carbohydrate).

Summary in arabic.

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