Using  Some  Industrial  Substitutes  to Improve the Nutritional Value of Yogurt Made from Buffalo Milk

	Using Some Industrial Substitutes to Improve the Nutritional Value of Yogurt Made from Buffalo Milk
Journal of Tikrit University For Agriculture Sciences
Article 1, Volume 13, Issue 4, 2013, Pages 13-20
Abstract
This study was carried out in laboratory of dairy factory in department of food science, college of Agriculture, University of Tikrit . The effect of these treatments on the characteristics of yogurt its naturally, chemically and sense evaluation was also observed . It is made from buffalo milk enriched by whey protein concentrates (WPC) and whey protein isolates (WPI) by 4-6% wt/vo to treated and untreated buffalo milk with a ratio 1.5% of β-cyclodextrin , showed during the period of storage (1,3,6 and 9) days in ambient temperature(8co) This study were include the following : T1 control (yogurt made from fresh buffalo milk) . T2 (Yogurt made from treated buffalo milk with a ratio 1.5% of β-CD) . T3 (yogurt made from fresh buffalo milk and enriched by whey protein concentrates as 4%) . T4 (yogurt made from treated buffalo milk with a ratio 1.5% of β-CD and was enriched by whey protein concentrates as 6%) . T5 (yogurt made from treated buffalo milk with a ratio 1.5% of β-CD and was enriched by whey protein concentrates as 4%) . T6 (yogurt made from treated buffalo milk with a ratio 1.5% of β-CD and was enriched by whey protein concentrates as 6%) . T7 (yogurt made from treated buffalo milk with a ratio 1.5% of β-CD and was enriched by whey protein isolates as 4%) . T8 (yogurt made from treated buffalo milk with a ratio 1.5% of β-CD and was enriched by whey protein concentrates as 6%) .The results showed a significantly increase (P≤0.05) in the percentage of total solids, Fat , Protein , Lactose , Ash , Titration acidity , Hydrogen exponent , Acid degree value , Acid value and free fatty acid value in all of the treatments except (T2) was degreased compared with control . The treatment (T4) was scored the highest value in average of all the properties above except the percentage of protein and tyrosine content . The treatment (T6) was scored a significant superiority in the percentage of protein and T2 gave a high score in the property of tyrosine content . Whereas, The T2 scored the lower values in averages of all the properties were mentioned above except the property of tyrosine content but the treatment T8 has given the lower average from the rest of other treatments.
Keywords
Yogurt; buffalo milk

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