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.
Subject(s)
Dairy Products/analysis , Milk Proteins/analysis , Plant Proteins, Dietary/analysis , Animals , Cattle , Food Microbiology , Nutritive Value , Soybean Proteins , Whey ProteinsABSTRACT
The adaptation of lactic streptococci for growth with their homologous bacteriophage was studied through the addition of bacteriophage filtrate to skim milk medium inoculated with Streptococcus lactis or Streptococcus cremoris. Both S. lactis and S. cremoris attained their adaptability for growth with their homologous bacteriophage after 5 and 2 transferes, respectively, and did not lose it after a storage period of 30 days at 0 degree C.
