T. K. Ahmed

Food Research Centre, Shambat, P. 0. Box 213, Khartoum North, Sudan.

Summary

Zabadi (Yoghurt) was manufactured in the laboratory, from fresh milk of cow, of goat and from the same milks but supplemented with 5% and with 10% skim milk powder. The Zabadis were subjected to quantitative tests i.e. contents of total solids (T.S.), fat (BF) and protein (N).

The same products were also subjected to qualitative tests i.e. titrable acidity (buffering capacity) and organoleptic evaluation. Zabadi manufactured from cows or goats milk supplemented with skim milk powder had lower pH and higher titrable acidity compared to Zabadi from raw milk. The statistical analysis showed significant difference (p < 0.01) between Zabadis in total solids, fat content and pH, for cow’s milk and significant difference also (p < 0.01) in total solids between Zabadis made from goat’s milk.

The organoleptic results revealed that the addition of 5% skim milk powder greatly improved the quality of the Zabadi produced from cow’s milk, while the quality of Zabadi made from goat’s milk was improved when 10% skim milk powder was added.

Read Full Text

Download As : PDF