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THE MANUFACTURE OF ZABADY FROM GOAT MILK.

Author(s) : SAMRAGY Y. A. el-

Type of article: Article

Summary

GOAT MILK WAS USED TO MANUFACTURE EGYPTIAN FERMENTED MILK < ZABADY > WHICH IS SIMILAR TO YOGURT, BUT IS USUALLY MADE FROM BUFFALO MILK, COW MILK OR A MIXTURE OF BOTH. GOAT MILK ZABADY WAS EVALUATED USING CHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTIC PROPERTIES. SAMPLES OF ZABADY WERE EVALUATED WHEN FRESH AND LATER WHEN STORED AT 280 K (7 DEG C) MORE OR LESS 1 K FOR 3, 7 AND 15 DAYS. IT WAS CONCLUDED THAT THERE ARE NO MAJOR DIFFERENCES IN CHEMICAL COMPOSITION, MICROBIOLOGICAL OR ORGANOLEPTIC CHARACTERISTICS OF ZABADY WHEN MANUFACTURED FROM GOAT MILK OR FROM OTHER MILKS. IT CAN BE CONSUMED WITH HIGH ACCEPTABILITY AT LEAST ONE WEEK AFTER MANUFACTURE.

Details

  • Original title: THE MANUFACTURE OF ZABADY FROM GOAT MILK.
  • Record ID : 1989-0205
  • Languages: English
  • Source: Milchwissenschaft - vol. 43 - n. 2
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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