IMPROVING PROPERTIES OF NON-FAT YOGHURT USING FAT REPLACERS

Faculty Agriculture Year: 2017
Type of Publication: ZU Hosted Pages: 333-338
Authors:
Elsayed Mohamed Abdel Wahed Khalil
Journal: J. Food and Dairy Sci., Zagazig Univesity Faculty of Agriculture Volume: 9
Keywords : IMPROVING PROPERTIES , NON-FAT YOGHURT USING , REPLACERS    
Abstract:
The effect of adding different levels of fat replacers either "Dairy Lo" or "Maltrin" on the quality of nonfat yoghurt was studied. "Dairy Lo" or "Maltrin" were added to nonfat milk yoghurt at levels of 0.5 and 1%. Results showed that addit
    
     
 
       

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  • Elsayed Mohamed Abdel Wahed Khalil, "GROWTH AND SURVIVAL OF SOME LACTIC ACID BACTERIAL STRAINS IN CAMEL’S MILK نشاط بعض سلالات بكتيريا حمض اللاكتيك و البفيدوبكتيريا في لبن النوق", N. Egypt. J. Microbiol., 2009 More
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  • Elsayed Mohamed Abdel Wahed Khalil, "Quality of white soft cheese made with different vegetable oils as milk fat substitute جودة الجبن الأبيض الطري المصنع باستخدام الزيوت النباتية المختلفة كبديل لدهن اللبن", Zagazig J. Agric. Res.,, 2013 More

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