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Physical and chemical properties of zabadi manufactured from skim milk powder reconstituted with sweet whey

Published online by Cambridge University Press:  01 June 2009

Mohamed S. El-Safty  and
Ali I. El-Zayat
Mohamed S. El-Safty
Affiliation:
Food Science Department, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
Ali I. El-Zayat
Affiliation:
Food Science Department, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
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Summary

Zabadi was manufactured using reconstituted skim milk powder prepared with different ratios of water and sweet whey and the organoleptic properties and chemical composition of the milks were measured. Sweet whey could be used successfully to replace up to 50% of the water added for reconstitution, whilst with 75 or 100% whey a sweet off flavour appeared. However, these higher levels could be used for fruit flavoured zabadi, and about 40–60% less sucrose could be used because of the additional glucose + galactose contributed by the whey.

Type
Original Articles
Information
Journal of Dairy Research , Volume 51 , Issue 3 , August 1984 , pp. 471 - 475
Copyright
Copyright © Proprietors of Journal of Dairy Research 1984

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References

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