Impact of Addition Tamr and Honey on Chemical Composition, Starter Activity and Rheological Properties of Goat’s Milk

Mohamed Faried Hamad; Magdy Mohamed Ismail; Esraa Mohamed Elraghy

doi:doi:10.11648/j.wjfst.20170101.11

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Impact of Addition Tamr and Honey on Chemical Composition, Starter Activity and Rheological Properties of Goat’s Milk

Mohamed Faried Hamad, Magdy Mohamed Ismail, Esraa Mohamed Elraghy

Published in World Journal of Food Science and Technology (Volume 1, Issue 1)

Received: 29 October 2016 Accepted: 30 November 2016 Published: 16 May 2017

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Abstract

Chemical composition, activity of ABT culture and some rheological attributes of goat’s milk fortified with various concentrations of Tamr and honey were investigated. Mixing Tamr and honey with goat’s milk increased titratable acidity, redox potential, total solids and total protein contents but fat concentrations slightly lowered. The developments of acidity levels during fermentation as indictor for starter activity were higher in goat’s milk, Tamr and honey mixtures as compared with control (goat’s milk only). Goat’s milk fortified with Tamr and honey had the highest values of curd tension and water holding capacity and the lowest levels of syneresis. Addition of Tamr (10 or 15%) and honey (1 or 2%) highly improved the flavour of goat’s milk. Mixtures of goat’s milk, Tamr and honey can be used as sweetened dairy drinks or in preparation of sweetened fermented dairy products.

Published in	World Journal of Food Science and Technology (Volume 1, Issue 1)
DOI	10.11648/j.wjfst.20170101.11
Page(s)	1-6
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Goat’s Milk, ABT Culture, Tamr, Honey

References

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APA Style

Mohamed Faried Hamad, Magdy Mohamed Ismail, Esraa Mohamed Elraghy. (2017). Impact of Addition Tamr and Honey on Chemical Composition, Starter Activity and Rheological Properties of Goat’s Milk. World Journal of Food Science and Technology, 1(1), 1-6. https://doi.org/10.11648/j.wjfst.20170101.11

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ACS Style

Mohamed Faried Hamad; Magdy Mohamed Ismail; Esraa Mohamed Elraghy. Impact of Addition Tamr and Honey on Chemical Composition, Starter Activity and Rheological Properties of Goat’s Milk. World J. Food Sci. Technol. 2017, 1(1), 1-6. doi: 10.11648/j.wjfst.20170101.11

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AMA Style

Mohamed Faried Hamad, Magdy Mohamed Ismail, Esraa Mohamed Elraghy. Impact of Addition Tamr and Honey on Chemical Composition, Starter Activity and Rheological Properties of Goat’s Milk. World J Food Sci Technol. 2017;1(1):1-6. doi: 10.11648/j.wjfst.20170101.11

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@article{10.11648/j.wjfst.20170101.11,
  author = {Mohamed Faried Hamad and Magdy Mohamed Ismail and Esraa Mohamed Elraghy},
  title = {Impact of Addition Tamr and Honey on Chemical Composition, Starter Activity and Rheological Properties of Goat’s Milk},
  journal = {World Journal of Food Science and Technology},
  volume = {1},
  number = {1},
  pages = {1-6},
  doi = {10.11648/j.wjfst.20170101.11},
  url = {https://doi.org/10.11648/j.wjfst.20170101.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20170101.11},
  abstract = {Chemical composition, activity of ABT culture and some rheological attributes of goat’s milk fortified with various concentrations of Tamr and honey were investigated. Mixing Tamr and honey with goat’s milk increased titratable acidity, redox potential, total solids and total protein contents but fat concentrations slightly lowered. The developments of acidity levels during fermentation as indictor for starter activity were higher in goat’s milk, Tamr and honey mixtures as compared with control (goat’s milk only). Goat’s milk fortified with Tamr and honey had the highest values of curd tension and water holding capacity and the lowest levels of syneresis. Addition of Tamr (10 or 15%) and honey (1 or 2%) highly improved the flavour of goat’s milk. Mixtures of goat’s milk, Tamr and honey can be used as sweetened dairy drinks or in preparation of sweetened fermented dairy products.},
 year = {2017}
}

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TY  - JOUR
T1  - Impact of Addition Tamr and Honey on Chemical Composition, Starter Activity and Rheological Properties of Goat’s Milk
AU  - Mohamed Faried Hamad
AU  - Magdy Mohamed Ismail
AU  - Esraa Mohamed Elraghy
Y1  - 2017/05/16
PY  - 2017
N1  - https://doi.org/10.11648/j.wjfst.20170101.11
DO  - 10.11648/j.wjfst.20170101.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 1
EP  - 6
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20170101.11
AB  - Chemical composition, activity of ABT culture and some rheological attributes of goat’s milk fortified with various concentrations of Tamr and honey were investigated. Mixing Tamr and honey with goat’s milk increased titratable acidity, redox potential, total solids and total protein contents but fat concentrations slightly lowered. The developments of acidity levels during fermentation as indictor for starter activity were higher in goat’s milk, Tamr and honey mixtures as compared with control (goat’s milk only). Goat’s milk fortified with Tamr and honey had the highest values of curd tension and water holding capacity and the lowest levels of syneresis. Addition of Tamr (10 or 15%) and honey (1 or 2%) highly improved the flavour of goat’s milk. Mixtures of goat’s milk, Tamr and honey can be used as sweetened dairy drinks or in preparation of sweetened fermented dairy products.
VL  - 1
IS  - 1
ER  -

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Author Information

Mohamed Faried Hamad

Department of Dairying, Faculty of Agriculture, Damietta University, Damietta, Egypt
Magdy Mohamed Ismail

Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
Esraa Mohamed Elraghy

Independent Scholar, Damietta, Egypt

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Plain Text BibTeX RIS

APA Style

Mohamed Faried Hamad, Magdy Mohamed Ismail, Esraa Mohamed Elraghy. (2017). Impact of Addition Tamr and Honey on Chemical Composition, Starter Activity and Rheological Properties of Goat’s Milk. World Journal of Food Science and Technology, 1(1), 1-6. https://doi.org/10.11648/j.wjfst.20170101.11

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ACS Style

Mohamed Faried Hamad; Magdy Mohamed Ismail; Esraa Mohamed Elraghy. Impact of Addition Tamr and Honey on Chemical Composition, Starter Activity and Rheological Properties of Goat’s Milk. World J. Food Sci. Technol. 2017, 1(1), 1-6. doi: 10.11648/j.wjfst.20170101.11

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AMA Style

Mohamed Faried Hamad, Magdy Mohamed Ismail, Esraa Mohamed Elraghy. Impact of Addition Tamr and Honey on Chemical Composition, Starter Activity and Rheological Properties of Goat’s Milk. World J Food Sci Technol. 2017;1(1):1-6. doi: 10.11648/j.wjfst.20170101.11

Copy | Download

@article{10.11648/j.wjfst.20170101.11,
  author = {Mohamed Faried Hamad and Magdy Mohamed Ismail and Esraa Mohamed Elraghy},
  title = {Impact of Addition Tamr and Honey on Chemical Composition, Starter Activity and Rheological Properties of Goat’s Milk},
  journal = {World Journal of Food Science and Technology},
  volume = {1},
  number = {1},
  pages = {1-6},
  doi = {10.11648/j.wjfst.20170101.11},
  url = {https://doi.org/10.11648/j.wjfst.20170101.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20170101.11},
  abstract = {Chemical composition, activity of ABT culture and some rheological attributes of goat’s milk fortified with various concentrations of Tamr and honey were investigated. Mixing Tamr and honey with goat’s milk increased titratable acidity, redox potential, total solids and total protein contents but fat concentrations slightly lowered. The developments of acidity levels during fermentation as indictor for starter activity were higher in goat’s milk, Tamr and honey mixtures as compared with control (goat’s milk only). Goat’s milk fortified with Tamr and honey had the highest values of curd tension and water holding capacity and the lowest levels of syneresis. Addition of Tamr (10 or 15%) and honey (1 or 2%) highly improved the flavour of goat’s milk. Mixtures of goat’s milk, Tamr and honey can be used as sweetened dairy drinks or in preparation of sweetened fermented dairy products.},
 year = {2017}
}

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TY  - JOUR
T1  - Impact of Addition Tamr and Honey on Chemical Composition, Starter Activity and Rheological Properties of Goat’s Milk
AU  - Mohamed Faried Hamad
AU  - Magdy Mohamed Ismail
AU  - Esraa Mohamed Elraghy
Y1  - 2017/05/16
PY  - 2017
N1  - https://doi.org/10.11648/j.wjfst.20170101.11
DO  - 10.11648/j.wjfst.20170101.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 1
EP  - 6
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20170101.11
AB  - Chemical composition, activity of ABT culture and some rheological attributes of goat’s milk fortified with various concentrations of Tamr and honey were investigated. Mixing Tamr and honey with goat’s milk increased titratable acidity, redox potential, total solids and total protein contents but fat concentrations slightly lowered. The developments of acidity levels during fermentation as indictor for starter activity were higher in goat’s milk, Tamr and honey mixtures as compared with control (goat’s milk only). Goat’s milk fortified with Tamr and honey had the highest values of curd tension and water holding capacity and the lowest levels of syneresis. Addition of Tamr (10 or 15%) and honey (1 or 2%) highly improved the flavour of goat’s milk. Mixtures of goat’s milk, Tamr and honey can be used as sweetened dairy drinks or in preparation of sweetened fermented dairy products.
VL  - 1
IS  - 1
ER  -

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