title: Quality of zabadi made from cow's milk fortified with whey and soy proteins.
abstract: Zabadi was made from cow's milk incorporated with 10, 20 and 30% whey protein concentrate (WPC) or 2, 4 and 6% soy protein concentrate (SPC). Addition of WPC up to 20% or SPC up to 4% to cow's milk improved the consistency and flavour of the resultant zabadi and also increased its total solids, total protein, acidity, total volatile fatty acids and soluble nitrogen contents. When WPC was added to cow's milk at a level of 20% together with SPC at a level of 2% the best quality zabadi was obtained.
authors.affiliation: Food Science Department, Faculty of Agriculture, Zagazig University, Egypt.
authors.forename: A A
authors.initials: AA
authors.lastname: el-Neshawy
authors.forename: N M
authors.initials: NM
authors.lastname: el-Shafie
mesh_terms: D000818:Animals; D002417:Cattle; D003611:Dairy Products / Q000032:analysis*; D005516:Food Microbiology; D008894:Milk Proteins / Q000032:analysis*; D009753:Nutritive Value; D014674:Plant Proteins, Dietary / Q000032:analysis*; D030262:Soybean Proteins; D000067816:Whey Proteins
chemical_list: D008894:Milk Proteins; D014674:Plant Proteins, Dietary; D030262:Soybean Proteins; D000067816:Whey Proteins