Yoghurt for athletic people

Buffaloe's concentrated yoghurt was made by using different levels of Na-caseinate or wheat germ [0.5%, 1.0% and 1.5%]. The obtained concentrated yoghurt of the all treatments had sufficient energy which is suitable to consume during training or sporting time. Concentrated yoghurt fortified with 1.0% Na-caseinate or 0.5% wheat germ gave the highest score for flavour, body and texture and appearance. ATB culture was used in this work

Fresh ripened soft cheese

Domiati cheese was made from buffaloe's milk and ripened for three month [control cheese]. Yeast extract [cheese powder with high content of total and free amino acids] at levels 0.0%, 0.5%, 1%, 1.5%, 2%, 2.5% was added to the concentrated milk [UF] to the manufacture of fresh white soft cheese. The fresh experimental cheese with 1% yeast extract had the highest score flavour, consistency and texture, similar to the three months ripened traditional cheese. The content of free amino acids in case of the experimental cheese was higher compared to traditional cheese