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An imitation cultured cream
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Abstract: The Imitation cultured cream made from 18 % , 20 %, and 22 % non-dairy creamer with soy protein, whey retentate, milk, retentate and skimmilk powder as a fat replacer to improve the quality and organoleptic properties of the product. The product made by using milk retentate powder obtained the best flavour. Also, the use of whey retentate powder and milk retentate powder improved the & texture, gave good consistency and no serum leakage. While the imitation cultured cream with soy protein, had an inferior body & texture and serum leakage.
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| Publication year |
2001
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| Pages |
161-172
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| Availability location |
معهد بحوث الانتاج الحيوانى- شاع نادى الصيد- الدقى - الجيزة
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| Availability number |
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| Organization Name |
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| serial title |
Egyptian Journal of Applied Science
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| ISSN |
1110-1571
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| Author(s) from ARC |
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AGROVOC
TERMS |
Fat substitutes.
Imitation cream.
Milk.
Organoleptic properties.
Plant protein.
Soybeans.
Texture.
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| Proposed Agrovoc |
whey retentate;skimmilk powder;
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| Publication Type |
Journal
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