Some Chemical and Physical Properties of Cereal Fermented Milk Product

Document Type : Original Article

Authors

University of Alexandria- Faculty of Agriculture Department of Dairy Science and Technology

Abstract

Two types of whole cereal fermented milk were prepared by adding different concentrations of either whole wheat flour (wwf) or whole barley flour (wbf) by (3,5 and 7%)  during manufacture. The addition of cereal caused an increase in total solids, T. protein, fat ,crude fiber, carbohydrates and ash content by 21, 6.25, 1.4,0.18, 48.5 and 4.3% in the case of 3% wwf-fermented milk  and increase by 37.1, 17.9, 1.7, 29.5, 79.7 and 14.49 in 5% wwffermented milk. The corresponding values in 3% wbffermented milk were 21.79, 12.4, 1.52, 30.5, 45.3 and 5.6% and 34.3, 20.9, 2.7, 53.3, 69.4 and 15.9% in 5% wbffermented milk.   The viscosity of the both type cereal-fermented milk  was increased as the percent of cereal added and storage time increase by about 4-5 fold time in the fresh products and 9-12 fold time after 14 days of storage, therefore 3% (wbf) and 5% (wwf)-fermented products were accepted depending on the sensory evaluation.

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