Preparation and evaluation of rice milk manufactured from different types of milk
Abstract: Rice milk as an Egyptian sweet dish was prepared from whole buffalo's, ewe's, cow, camel's and goat's milk as control treatments. Three treatments were carried out by standardizing all the former types of milk to 3, 2 and 1 % fat
Results indicated that the best organoleptic scores were obtained from the control treatments especially buffaloe's and ewe's milk which possessed higher scores than the other kinds of milk in all treatments. Cows and Camel's milk achieved nearly the same scores, while goat's milk gained the lowest values. Rice milk made ftom all kinds of milk of low fat content were also acceptable The nutritive values for the products were determined.
Generally, it was noticed that the quality of the product was directly correlated with the type of milk (buffalo's and ewe's were the prefer) and the percentage of fat in the milk (whole milk was preferred than low fat).
Key words: Rice milk, Egyptian sweet dish, buffalo milk, ewe milk, cow milk, camel milk, goat milk
Publication year 2007
Pages P. 120
Availability location معهد بحوث الانتاج الحيوانى - شارع نادى الصيد - الدقى - الجيزة
Availability number
Organization Name
serial title 10 th Egyptian Conference for Dairy Science and Technology 19-21 November 2007 (P.120)
Author(s) from ARC
External authors (outside ARC)
    محمد عبد الرازق النواوى جامعة عين شمس
AGROVOC
TERMS		 Buffalo milk. Camel milk. Cow milk. Ewe milk. Goat milk.
Proposed Agrovoc Rice milk;
Publication Type Conference/Workshop
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