Format

Send to

Choose Destination
See comment in PubMed Commons below
J Diet Suppl. 2017 Jul 10:1-16. doi: 10.1080/19390211.2017.1334735. [Epub ahead of print]

Effect of Goat's Milk Supplementation with Tamr on Free Fatty Acids, Antioxidant Activity, and Probiotic Bacteria of Bio-Rayeb Milk.

Author information

1
a Department of Dairying, Faculty of Agriculture , Damietta University , Damietta , Egypt.
2
b Dairy Technology Department , Animal Production Research Institute, Agricultural Research Center , Dokki, Giza , Egypt.
3
c Independent Scholar , Damietta , Egypt.

Abstract

Tamr (dried dates) has a high sugar content, essential vitamins, and high nutrient density. Dairy products still are the most typical carriers of probiotic bacteria. Six treatments of bio-rayeb milk were manufactured from goat's milk fortified with 5%, 10%, 15%, 20%, and 25% Tamr using ABT-5 culture. Rayeb milk containing tamr had lower pH and fat and higher carbohydrate, total solids, dietary fiber, ash, total protein, water-soluble nitrogen, and total volatile fatty acids. Mixing tamr with bio-rayeb milk increased nutritional value by decreasing saturated fatty acids and increasing unsaturated fatty acids, oleic, linoleic, α-linolenic acids, and antioxidant activity values. The greatest counts of probiotic bacteria (L. acidophilus and Bifidobacterium) were detected in tamr rayeb milk, which increased the healthy value. The recommended level of bifidobacteria as a probiotic (107 cfu g-1) was exceeded for treatments of tamr rayeb milk and remained above 107 cfu g-1 until the end of storage. Adding 10% or 15% tamr to goat's milk highly improved the sensory properties of rayeb milk.

KEYWORDS:

ABT; goat's milk; omega 3, 6, 9; rayeb milk; tamr

PubMed Commons home

PubMed Commons

0 comments
How to join PubMed Commons

    Supplemental Content

    Full text links

    Icon for Taylor & Francis
    Loading ...
    Support Center