M.E., E., Moustafa, E., Hashem, M. (2006). HEALTHY MODIFIED ZABADY. test, 14(2), 711-719. doi: 10.21608/ajs.2006.15359
El-Demerdash M.E.; Eman, L. Moustafa; M.E Hashem. "HEALTHY MODIFIED ZABADY". test, 14, 2, 2006, 711-719. doi: 10.21608/ajs.2006.15359
M.E., E., Moustafa, E., Hashem, M. (2006). 'HEALTHY MODIFIED ZABADY', test, 14(2), pp. 711-719. doi: 10.21608/ajs.2006.15359
M.E., E., Moustafa, E., Hashem, M. HEALTHY MODIFIED ZABADY. test, 2006; 14(2): 711-719. doi: 10.21608/ajs.2006.15359

HEALTHY MODIFIED ZABADY

Arab Universities Journal of Agricultural Sciences
Article 11, Volume 14, Issue 2, September 2006, Pages 711-719    PDF (257.64 K)
Document Type: Original Article
DOI: 10.21608/ajs.2006.15359
Authors
El-Demerdash M.E.* ; Eman, L. Moustafa; M.E Hashem
Dairy microbiology Department, Animal Production Research Institute, Agriculture Research Center, Doki, Giza, Egypt
Abstract
Buffaloe's milk was used for the manufacture of Zabady. Control, Zabady made by using 3% of the regular starter. 1.5% of the regular Zabady starter was added to the other three parts, then 1.5% of Bifidobacterium bifidium, ABT or autolyzed S. thermophilus were added to the other three parts respectively. The result showed an increase in acidity of control zabady, while bifidobacterium decreased the acidity and curd tension, and increased pH value, coagulation time and synersis. Organolep-tic properties showed an improve in the flavour of zabady by using bifidobacterium in the end of storage compared to the other treatments.
Keywords
zabady; probiotic; Bifidobacterium; Acidophilus; Autolyzed S. ther-mophilus
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