Tammam, A., Mohran, M., Khodea, M., Zayan, A. (2019). Influence of Adding Mucilage as a Fat Replacer on the Characteristics of Yoghurt. test, 50(2), 26-37. doi: 10.21608/ajas.2019.41421
A. A. Tammam; M. A. Mohran; Manal M. Khodea; Abeer F. Zayan. "Influence of Adding Mucilage as a Fat Replacer on the Characteristics of Yoghurt". test, 50, 2, 2019, 26-37. doi: 10.21608/ajas.2019.41421
Tammam, A., Mohran, M., Khodea, M., Zayan, A. (2019). 'Influence of Adding Mucilage as a Fat Replacer on the Characteristics of Yoghurt', test, 50(2), pp. 26-37. doi: 10.21608/ajas.2019.41421
Tammam, A., Mohran, M., Khodea, M., Zayan, A. Influence of Adding Mucilage as a Fat Replacer on the Characteristics of Yoghurt. test, 2019; 50(2): 26-37. doi: 10.21608/ajas.2019.41421

Influence of Adding Mucilage as a Fat Replacer on the Characteristics of Yoghurt

Assiut Journal of Agricultural Sciences
Article 3, Volume 50, Issue 2, June 2019, Pages 26-37    PDF (284.59 K)
Document Type: Original Article
DOI: 10.21608/ajas.2019.41421
Authors
A. A. Tammam1; M. A. Mohran2; Manal M. Khodea3; Abeer F. Zayan3
1Dairy Science Department, Faculty of Agriculture, Assiut University
2Dairy Department, Faculty of Agriculture, Assiut University, Assiut.
3Food Technology Research Institute, Agriculture Research Center.
Abstract
The objective of this study was to examine the effects of substituting milk fat with different levels of mucilage as a fat replacer on the chemical, microbiological and sensory characteristics of yoghurt. Raw cow milk was divided into two parts of whole fat milk and another part of skimmed milk with 0.0%, 0.01% and 0.025% and 0.05%, respectively
Keywords
fat replacers; Mucilage; Quality of Yoghurt
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