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, July 2017, Pages: 1-6
Received: Oct. 29, 2016; Accepted: Nov. 30, 2016; Published: May 16, 2017
Views 245      Downloads 45
Authors
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
Article Tools
Follow on us
Abstract
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.
Keywords
Goat’s Milk, ABT Culture, Tamr, Honey
To cite this article
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
Copyright
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
References
[1]
G. F. W. Haenlein, “Goat milk in human nutrition,” Small Ruminant Research, vol, 51, pp. 155–163, 2004.
[2]
S. N. Al-Hooti, J. S. Sidhu, M. N. Al-Saqerand and J. M. Al-Othman “ Chemical composition and quality of date syrup as effected by pectinase/cellulase enzyme treatment,” Food Chem., vol, 79, pp. 215-220, 2002.
[3]
W. Al-Sahib and R. J. Marshall “The fruit of the date palm: Its possible use as the best food for the future?,” Journal of Food Science and Nutrition, vol, 54, pp. 247–259, 2003.
[4]
S. Bogdanov, T. Jurendic, R. Sieber and P. Gallmann “Honey for Nutrition and Health: a Review, “American Journal of the College of Nutrition, vol, 27, pp. 677-689, 2008.
[5]
AOAC. Association of Official Analytical Chemists. Official Methods of Analysis. 17th ed, Washington, DC, USA, 2000.
[6]
M. R. Chandrasekhara, R. K. Bhagawan, M. Swaminathan and V. Subrahmanyan “The use of mammalian milk and processed milk foods in the feeding of infants,” Indian J. Child. Health, D, 70-74, 1957.
[7]
K. F. M. Kpodo, E. O. Afoakwa, B. B. Amoa, A. S. Budu and F. K. Saalia “Effect of Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-Peanut-Cow Milk Yoghurt,: Journal of Nutritional Health & Food Engineering, vol, 1, pp. 1-6, 2014.
[8]
M. Yousef, L. Nateghi and E. Azadi “Effect of different concentration of fruit additives on some physicochemical properties of yoghurt during storage,” Annals of Biological Research, vol, 4, pp. 244-249, 2013.
[9]
M. M. Ismail and M. M. Osman “Effect of adding some herbs to goat feed on the chemical, microbiological and organoleptic properties of Domiati cheese,” J. Agric. Sci. Mansoura Univ., vol, 29, pp. 253-263, 2004.
[10]
B. H. Ulusoy “Nutritional and health aspects of goat milk consumption,” Akademik Gıda, vol, 13, pp. 56-60, 2015.
[11]
A. S. Akalin, S. Gonc, G. Unal and S. Fenderya “Effects of fructoooligo-saccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yoghurt during storage,” J. Food Sci., vol, 72, pp. 222-227, 2007.
[12]
N. Benkerroum and A. Y. Tamine “Technology transfer of some Moroccan traditional dairy products (lben, jben and smen) to small industrial scale,” Food Microbiology, vol, 21, pp. 399–413, 2004.
[13]
T. P. T. Cushnie and A. J. Lamb “Detection of galangin-induced cytoplasmic membrane damage in Staphylococcus aureus by measuring potassium loss,” J. Ethnophamacol, vol, 101, pp. 243-250, 2005.
[14]
A. M. El-Baz and M. A. Zommara “Characteristics of carbonated stirred yoghurt-bifidum milk fortified with honey and vitamin C,” Egyptian J. Dairy Sci., vol, 35, pp. 45-51, 2007.
[15]
H. E. Ayad, A. M. G. Darwish, S. M. Darwish and M. El-Soda “Production of novel functional yoghurt-like products,” Egyptian J. Dairy Sci., vol, 38 pp. 183-199, 2010.
[16]
B. A. Abd El-Salam, A. F. Zayan and M. A. Mailam “Effect of fortification with honey and Bifidobacterium strain on the characteristics of yoghurt,” Egyptian J. Dairy Sci., vol. 39, pp. 65-74, 2011.
[17]
N. A. EL-Boraey, M. M. Ismail and Hoda F. A. Elashrey “Chemical composition, sensory evaluation, rheological properties and starter activity of admixtures of buffalo’s, cow’s and soymilk,” American Journal of Food Science and Nutrition Research, vol. 2, pp. 119-127, 2015.
[18]
L. De Jong “The influence of the moisture content on the consistency and protein breakdown of cheese,” Neth. Milk Dairy J., vol. 32, pp. 1-7, 1978.
[19]
H. A., Murad, Z. I. Sadek and F. A. Fathy “Production of bifidus Karish cheese,” Deutsch lebensmittel Rundschau, vol. 94, pp. 409-414, 1998.
[20]
T. M. El-Nemer, S. A. Awad and A. H. Ali “Increasing of probiotic and therapeutic action in Karish cheese using Tolue balsam extract,” Egyptian J. Food Sci., vol. 31, pp. 213-319, 2003.
[21]
M. E. A. S. Zidan “Studies on functional products manufactured from milk alternatives,” M. Sc. Thesis, Dairy Department, Faculty of Agriculture, Damietta University, Egypt.
[22]
H. Stone and J. L. Sidel “Sensory Evaluation Practices,” 2nd ed. Academic Press: San Diego, 1993.
ADDRESS
Science Publishing Group
548 FASHION AVENUE
NEW YORK, NY 10018
U.S.A.
Tel: (001)347-688-8931