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ZEDAN, M., ESSAWY, E., ABD EL-SALAM, B. (2012). USE OF FENUGREEK EXTRACT IN RAYEB MILK PRODUCTION. Egyptian Journal of Agricultural Research, 90(4), 1743-1755. doi: 10.21608/ejar.2012.164071
MOSTAFA A. ZEDAN; EHAB A. ESSAWY; BARAKA A. ABD EL-SALAM. "USE OF FENUGREEK EXTRACT IN RAYEB MILK PRODUCTION". Egyptian Journal of Agricultural Research, 90, 4, 2012, 1743-1755. doi: 10.21608/ejar.2012.164071
ZEDAN, M., ESSAWY, E., ABD EL-SALAM, B. (2012). 'USE OF FENUGREEK EXTRACT IN RAYEB MILK PRODUCTION', Egyptian Journal of Agricultural Research, 90(4), pp. 1743-1755. doi: 10.21608/ejar.2012.164071
ZEDAN, M., ESSAWY, E., ABD EL-SALAM, B. USE OF FENUGREEK EXTRACT IN RAYEB MILK PRODUCTION. Egyptian Journal of Agricultural Research, 2012; 90(4): 1743-1755. doi: 10.21608/ejar.2012.164071

USE OF FENUGREEK EXTRACT IN RAYEB MILK PRODUCTION

Article 24, Volume 90, Issue 4, December 2012, Page 1743-1755  XML PDF (412.91 K)
Document Type: Original Article
DOI: 10.21608/ejar.2012.164071
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Authors
MOSTAFA A. ZEDAN; EHAB A. ESSAWY; BARAKA A. ABD EL-SALAM
Dairy Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
Abstract
The effect of Rayeb milk supplementation with fenugreek extract (2.5, 5.0, 7.5 and 15%) on the chemical, microbiological and sensory characteristics was studied. Results revealed that use of fenugreek extract in Rayeb milk production increased total solids, ash, fat, diacetyl and carbohydrate contents with increasing fenugreek extract levels. The viscosity of control Rayeb milk markedly increased compared with the treatments during cold storage. Microbiological results showed that the control Rayeb milk had the highest total bacterial count. The yeasts and moulds were not detected through the storage period for all fenugreek extract Rayeb milks. The sporformes were not detected in 7.5 and 15% treatments all over the storage time. The fenugreek extract Rayeb milk treatments gained the highest score either when fresh or throughout storage periods compared with the control. Scores of sensory evaluation decreased by progressing storage period. The texture of Rayeb milk with 15% fenugreek extract became softer and smoother at the end of the storage period. It could be concluded that, the (7.5%) treatment was the best one.
Keywords
Fenugreek; Rayeb milk; chemical; microbiological and sensory characteristics
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