الفهرس 
Title : Production of Functional Dairy Foods Using Some Plant Parts and Dairy By-Products in Egypt and Sudan
AbstractOnly 14 pages are availabe for public view
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Abstract
This study aims to produce some functional products using tiger nut tubers and milk permeate or sweet cheese whey. Hence the study was conducted in two sections, the first section; included the preparation of Tiger Nut Milk (TNM) using distilled water (T1), milk permeate (T2) and cheese whey (T3). The resultants TNM were analyzed chemically when fresh and the viscosity, color, acidity, microbiological properties and sensory evaluation were determined along the storage period at 4 ̊C ±2 for 30 days. There were significant differences in the total solids, fat, and ash contents among all treatments where T3 was the highest in these parameters. However, there were no significant differences in the protein content between T2 and T3 and there is no significant effect in specific gravity between all treatments. T3 had the highest content of phosphorus, while T2 had the highest contents of calcium, zinc, iron and magnesium.TNM extracted by using whey or permeate had high titratable acidity compared to water when fresh and during storage at 4{u00B0}C±2. The viscosity of all treatments of TNM decreased during storage. Moulds and yeasts, spore former and coliform bacteria were not detected in all treatments. The color parameters ( a-values,b-values,L-values and chroma) were also measured in all treatments when fresh and after storage. T2 and T3 gained the highest scores in overall acceptance when fresh, while T2 gained the highest scores at the end of storage.The second section included the evaluation of the growth behavior and viability of L. casei-01 and L. helveticus Lh-B02 in tiger nut milk prepared as mentioned in the first section during fermentation