use of ultrafilterated whey-protein concentrate in the manufacture of zabadi

ABSTRACT

Zabadi of satisfactory quality was manufactured from milk fortified with skim milk powder [SMP] or ultrafiltered cheese whey protein concentrate [UF-WPC] to increase the protein and total solids content of Zabadi and to reduce the whey disposal problems. Moreover, the utilization of UF-WPC in the manufacture of Zabadi yielded a product of higher nutritive value, firmer coagulum, higher viscosity and reduced susceptibility to syneresis compared with Zabadi fortified with SMP. The investigated Zabadi was examined chemically as well as for its organoleptic properties. The ideal ratio for addition of SMP in the manufacture of Zabadi was 13% of SNF, while that for the addition of UF-WPC was 10% of SNF