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115814

QUALITY OF YOGHURT AS AFFECTED BY REPLACEMENT OF MILK FAT WITH PALM OILS .

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Last updated: 04 Jan 2025

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Abstract

The best out of six  blends previously made from buffalo milk made  the addition of 1% retentate powder , as will as one out of six blends of yoghurt made from retentate supplemented with 3% retentate powder were chosen . The effect of the replacement milk fat with different levels of palm oil on the quality of yoghurt was examined . the best replacement level was 1:1 for buffalo milk , and 3:1 ( palm oil : milk fat ) for yoghurt .

DOI

10.21608/jfds.2009.115814

Authors

First Name

M. Sh.

Last Name

Gomaa

MiddleName

-

Affiliation

Dairy Dept., Faculty of Agric., Mansoura Univ., Mansoura, Egypt

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First Name

E. Sh.

Last Name

El-Sokkary

MiddleName

-

Affiliation

Dairy Dept., Faculty of Agric., Mansoura Univ., Mansoura, Egypt

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Orcid

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First Name

M. Y.

Last Name

Mehanaa

MiddleName

-

Affiliation

Dairy Dept., Faculty of Agric., Mansoura Univ., Mansoura, Egypt

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Orcid

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First Name

M. D.

Last Name

Abd El-Aziz

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-

Affiliation

Dairy Dept., Faculty of Agric., Mansoura Univ., Mansoura, Egypt

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Volume

34

Article Issue

10

Related Issue

17528

Issue Date

2009-10-01

Receive Date

2020-09-28

Publish Date

2009-10-01

Page Start

9,999

Page End

10,006

Print ISSN

2090-3650

Online ISSN

2090-3731

Article File

JFDS_Volume 34_Issue 10_Pages 9999-10006.pdf

PDF . 652.0kB

Link

https://jfds.journals.ekb.eg/article_115814.html

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https://jfds.journals.ekb.eg/service?article_code=115814

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Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

MainTitle

QUALITY OF YOGHURT AS AFFECTED BY REPLACEMENT OF MILK FAT WITH PALM OILS .

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Article

Created At

22 Jan 2023