Format

Send to

Choose Destination
See comment in PubMed Commons below
Nahrung. 1988;32(10):939-43.

Quality of zabadi made from cow's milk fortified with whey and soy proteins.

Author information

1
Food Science Department, Faculty of Agriculture, Zagazig University, Egypt.

Abstract

Zabadi was made from cow's milk incorporated with 10, 20 and 30% whey protein concentrate (WPC) or 2, 4 and 6% soy protein concentrate (SPC). Addition of WPC up to 20% or SPC up to 4% to cow's milk improved the consistency and flavour of the resultant zabadi and also increased its total solids, total protein, acidity, total volatile fatty acids and soluble nitrogen contents. When WPC was added to cow's milk at a level of 20% together with SPC at a level of 2% the best quality zabadi was obtained.

PMID:
3244370
[Indexed for MEDLINE]
PubMed Commons home

PubMed Commons

0 comments
How to join PubMed Commons

    Supplemental Content

    Loading ...
    Support Center