TY  - SER
AU  - Nassar,M.M.
AU  - Farahat,S.M.
AU  - Aly,M.E.
AU  - Abdel-Galeele,A.A.
TI  - Chemical composition and some properties of yoghurt drink with fruit
KW  - Yogurt industry
KW  - Dairy products industry
KW  - Milk
KW  - Fermentation
KW  - Yogurt drinks
N1  - Includes reference
N2  - Yoghurt drink with fruit was made from yoghurt produced from a mixture of buffaloe's and goat's milk at ratio 1:1 and the effectiveness of different fruit types (guava, mango or banana) at level of 5%, 10% or 15% of each on chemical composition, some rheological and organoleptical properties were studied. The results indicated that the total solids (TS), ash, carbohydrate, acidity, NCN/TN, NPN/TN, WPN/TN, viscosity and caloric values significantly increased with increasing the ratio of added fruit, while the fat and protein contents were not affected. On the other hand, the addition of fruit significantly decreased the amount of whey separation. The flavour, body and texture of all treatments were significantly improved with increasing the ratio of fruit and using ratio of 15 % was more preferred than 5 or 10 % and the mango was preferred than the other fruits
UR  - http://nile.enal.sci.eg/EALE/2009/ZJAR/3609/1/155.pdf
ER  -