Impact of Addition Tamr and Honey on Chemical Composition, Starter Activity and Rheological Properties of Goat’s Milk
World Journal of Food Science and Technology
Volume 1, Issue 1, June 2017, Pages: 1-6
Received: Oct. 29, 2016; Accepted: Nov. 30, 2016; Published: May 16, 2017
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Mohamed Faried Hamad, Department of Dairying, Faculty of Agriculture, Damietta University, Damietta, Egypt
Magdy Mohamed Ismail, Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
Esraa Mohamed Elraghy, Independent Scholar, Damietta, Egypt
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Chemical composition, activity of ABT culture and some rheological attributes of goat’s milk fortified with various concentrations of Tamr and honey were investigated. Mixing Tamr and honey with goat’s milk increased titratable acidity, redox potential, total solids and total protein contents but fat concentrations slightly lowered. The developments of acidity levels during fermentation as indictor for starter activity were higher in goat’s milk, Tamr and honey mixtures as compared with control (goat’s milk only). Goat’s milk fortified with Tamr and honey had the highest values of curd tension and water holding capacity and the lowest levels of syneresis. Addition of Tamr (10 or 15%) and honey (1 or 2%) highly improved the flavour of goat’s milk. Mixtures of goat’s milk, Tamr and honey can be used as sweetened dairy drinks or in preparation of sweetened fermented dairy products.
Goat’s Milk, ABT Culture, Tamr, Honey
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Mohamed Faried Hamad, Magdy Mohamed Ismail, Esraa Mohamed Elraghy, Impact of Addition Tamr and Honey on Chemical Composition, Starter Activity and Rheological Properties of Goat’s Milk, World Journal of Food Science and Technology. Vol. 1, No. 1, 2017, pp. 1-6. doi: 10.11648/j.wjfst.20170101.11
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This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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