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Quality of Rayeb milk fortified with Tamr and honey

Magdy Ismail (Department of Dairy Technology, Animal Production Research Institute, Agricultural Research Center, Giza, Egypt)
Mohamed Hamad (Department of Dairy, Faculty of Agriculture, Damietta University, Damietta, Egypt)
Esraa Mohamed Elraghy (Independent Researcher, Damietta, Egypt)

British Food Journal

ISSN: 0007-070X

Article publication date: 5 February 2018

374

Abstract

Purpose

Stirred yoghurt made using probiotic bacteria which are usually called Rayeb milk in the Arab countries is one of the most important functional fermented milk products. Tamr (dried dates) is commonly consumed in various parts of the world and is believed to represent a vital component of the diet in the Arab world. Tamr and honey characterize with high nutritional and healthful benefits. The purpose of this paper is to manufacture functional fermented dairy food (Rayeb milk) which has the nutritional and health effects of goat’s milk, Tamr, honey and probiotic.

Design/methodology/approach

Rayeb milk was made from goat’s milk fortified with Tamr (10 and 15 percent) with or without honey (1, 2, and 3 percent) using ABT culture (S. thermophiles, L. acidophilus, and Bifidobacterium). Samples of Rayeb milk were studied for their chemical composition, starter bacteria populations, and sensory attributes during 14 days of storage period.

Findings

Supplementation of goat’s milk with Tamr and honey decreased saturated fatty acids concentrations in Rayeb milk. The levels of carbohydrate, total solids, dietary fiber, ash, total protein (TP), unsaturated fatty acids, omega-3, omega-6, omega-9 fatty acids and antioxidants activity were higher in Rayeb milk contained Tamr and honey than those of control. Also, numbers of probiotic bacteria (L. acidophilus and Bifidobacterium) greatly increased in Rayeb milk supplemented with Tamr and honey. The recommended level of 107 cfu.g-1 of bifidobacteria as a probiotic was exceeded for these treatments. Adding Tamr and honey highly improved the sensory attributes of Rayeb milk.

Originality/value

Adding 10 percent Tamr with 3 percent honey or 15 percent Tamr with 1 or 2 percent honey to goat’s milk highly improved the nutritional, healthy and sensory properties of Rayeb milk.

Keywords

Citation

Ismail, M., Hamad, M. and Elraghy, E.M. (2018), "Quality of Rayeb milk fortified with Tamr and honey", British Food Journal, Vol. 120 No. 2, pp. 499-514. https://doi.org/10.1108/BFJ-04-2017-0259

Publisher

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Emerald Publishing Limited

Copyright © 2018, Emerald Publishing Limited

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