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Using Goat’s Milk, Barley Flour, Honey, and Probiotic to Manufacture of Functional Dairy Product

Ismail, Magdy Mohamed, Hamad, Mohamed Farid, Elraghy, Esraa Mohamed
Probiotics and antimicrobial proteins 2018 v.10 no.4 pp. 677-691
Bifidobacterium animalis subsp. lactis, Lactobacillus acidophilus, alpha-linolenic acid, antioxidant activity, barley flour, carbohydrates, coagulation, cocoa powder, dietary fiber, flavorings, fruits, honey, ingredients, linoleic acid, manufacturing, milk, nitrogen, oleic acid, probiotics, protein content, sensory properties, total solids, volatile fatty acids, water holding capacity, water solubility, whey protein, yogurt, Middle East
Stirred yogurt manufactured using probiotic culture which usually called Rayeb milk in the Middle East region is one of the most important functional fermented milk products. To increase the health and functionality properties to this product, some ingredients like fruits, cereal, and whey protein are used in production. This study was carried out to prepare functional Rayeb milk from goat’s milk, barley flour (15%) and honey (4%) mixtures using ABT culture. Also, vanilla and cocoa powder were used as flavorings. Adding barley flour and honey to goat’s milk increased curd tension and water-holding capacity and decreased coagulation time and susceptibility to syneresis. The values of carbohydrate, total solids, dietary fiber, ash, total protein, water soluble nitrogen, total volatile fatty acids, unsaturated fatty acids, oleic, linoleic, α-linolenic acids, and antioxidant activity were higher in Rayeb milk supplemented with barley flour and honey than control. The viabilities of Lactobacillus acidophilus and Bifidobacterium lactis Bb12 (Chr. Hansen’s Lab A/S) increased in fortified Rayeb milk. The recommended level of 10⁷ cfu g⁻¹ of bifidobacteria as a probiotic was exceeded for these samples. Addition of vanilla (0.1%) or cocoa powder (0.5%) improved the sensory properties of fortified Rayeb milk.