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The objective of the present study was to produce vegetable milk from lupine seeds as an alternative to natural milk in the yogurt like production. Lupine yoghurt like was made from in-permeate lupine extract fortified with different levels of milk protein concentrate (MPC) powder in comparison with cow-milk yoghurt. Where lupine milk was extracted from soaked legume lupine (Lupinus angustifolius) seeds using milk permeate (1Kg beans / 5 Kg permeate) and divided into 4 equal portions and fortified with MPC powder at level of nil, 1, 2 or 3%. All treatments were converted into yoghurt using 3% bacterial starter culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus (1:1). The results showed that, the addition of MPC to lupine extract led to increase in the total solids content of resultant yoghourts like. Also, cow yoghourt had significantly higher fat content than lupine yoghurt like. Adding MPC to the lupine yoghurt milk resulted in lower fat content. Cow yoghurt had lowest protein content while lupine yoghurt with 3% MPC showed the highest protein content. Crude fiber content of lupine yoghurt without MPC was found to be highest than other yoghurt treatments. Values of viscosity were increased more with ascending ratios of MPC in Lupine milk. Hardness and springiness values of all lupine yoghurt treatments were increased during cold storage and the increase in these two texture parameters were positively correlated to the MPC level. Str. theromphillus or Lb. delbrueckii ssp. bulgaricus count in yoghurt made from cow milk showed higher counts than that of lupine-milk yoghurt like. All samples were free from any contamination either with yeast or fungi organism whether when fresh or after 7 days of cold storage while they appeared after 14 days. All yoghurt were sensory acceptable especially that fortified with 3% MPC powder, which helped to beany flavor disappearing. [ABSTRACT FROM AUTHOR]

The purpose of this study is to improve texture, flavor and overall quality of low-fat white soft cheese. Using sodium caseinate (SC) and / or butter milk powder (BMP) in different ratios. Buffalo’s milk was divided into two portions. The first portion was standardized to 3% fat and served as a control (1). The second portion was standardized to 1% fat and sub divided into five parts, the first part was served as control (2), the second part fortified with 2% SC (T1), the third part fortified with 2% BMP (T2), forth part fortified with 1% SC + 1% BMP (T3) and fifth part fortified with 0.5% SC + 1.5% BMP (T4). All cheese treatments stored in salted whey (5% NaCl) at 5±2°C up to 3 months. The results indicated that, control (2) had obviously lower moisture content than control (1). Addition of sodium caseinate and / or butter milk powder to cheese milk led to an increase in moisture content of resultant cheese compared to control (2). A slight increase was observed in total nitrogen % of low-fat all soft cheese treatments versus control (2) being more obvious in T2 and T3. Lowfat soft cheese treatments were characterized by higher soluble nitrogen % than control (2). Moreover, the results showed also that, replacing of milk fat with SC + BMP caused a decrease in hardness, adhesiveness, springiness, chewiness and gumminess in fresh cheese compared to control (2). Sensory properties of Low-fat soft cheese were highly improved by adding SC + BMP to cheese milk as a fat replacer. Low-fat soft cheese was most preferable in T3 with adding SC + BMP (1:1), those improved the compositional as well as the organoleptical properties, especially its body and texture of low fat brined soft cheese after 90 days of cold storage. [ABSTRACT FROM AUTHOR]

Different types of drinking yoghurts were made with different types and concentrations of stabilizers. 6 treatments were made (T1, T2, T3, T4, T5 and T6) using 0.2% and 0.4% of different types stabilizers ( pectin, guar gum, and mixture (1:1) of both pectin and guar gum) for production of other yoghurt drink treatments beside the control without any stabilizers. All treatments were stored up to 14 days at 5±1°C. Drinking yoghurt samples were evaluated for chemical, reholigical, microbiological and sensory attributes. No significant differences were observed in chemical and microbiological properties among control and treated samples. All drinking yoghurt contained levels of (106–107 cfu/g) lactic acid bacteria at the end of the refrigerated storage. Addition of stablizers showed significant differences in viscocitey and serum separation of final product. The effect was more obvious with using 0.2% stabilizer mixture (0.1% guar gum + 0.1% High Methoxy Pectin) than other all treatments. The drinking yoghurt containing 0.2% mix stabilizers (0.1% guar gum + 0.1% High Methoxy Pectin) ranked higher sensory scores than other treatments. The best drinking yoghurt that containing 50% yoghurt, 8% sugar and 42% water should be fortified with 0.2% mix stabilizers (0.1% guar gum + 0.1% High Methoxy Pectin). [ABSTRACT FROM AUTHOR]

10%) with adding 1% activated commercial starter cultures of YC-X11 (Str. thermophilus and Lb. delbruekii ss. bulgaricus, T1), Bio Profit (Lb rhamnosus and Propio. freudenreichii ss. shermanii, T2) and LC 705 (Lb. casei, T3). Resulting cheeses were pickled into its own whey. The low-salted cheese was pickled for 6 months and the high-salted cheese after 9 months. Moisture, salt and yield of low and high-salt cheeses decreased with adding starter culture, while an increase was noticed in the acidity, soluble nitrogen (SN) and total volatile fatty acids (TVFA). High salt cheeses had significantly higher values for moisture, salt and yield with significantly lower acidity, SN and TVFA than low salt cheeses. The values of moisture, salt and yield gradually decreased during pickling while acidity, SN and TVFA significantly increased. Domiati cheese with starter culture had higher total bacterial count (TBC) than that of control being highest in T3. Increasing the salt in cheese milk resulted in lower TBC. Values of TBC increased in all samples during early pickling and then sharply decreased till the end. There was a remarkable inhibition in the growth of sporeforming bacteria and yeasts & moulds with adding starter culture. Sensory quality attributes of cheese improved with adding starter culture. Pickling of cheese up to different periods led to better flavour as well as body & texture but extending the period beyond caused lower quality. The rate of improvement was faster in cheese of low salt than that from 10% salted milk. Starter culture of Bio Profit (T2) produced cheese with typical ripened cheese flavour and texture and can be recommended for low or high-salt cheeses.