Technological characteristics of fermented milk product manufactured by milk-dates mixtures

Abstract

The objective of this study was the elaboration and characterization of milk-dates mixtures and utilization of this new food system for the production of steamed yoghurt. Dates at 9, 20 and 30% were mixed with milk at 30 °C and 45 °C for 2.5 hours. The addition of dates to milk increased the levels of density, viscosity, dry matter, proteins, pectin, ash and mineral salts. A certain stability of the quantity of lactose and a slight decrease in total fat were observed. The percentage of sugars increased gradually and stabilized at a value of 6% compared with the control 4.5%. All samples of milk were of satisfactory hygienic quality. Milkdates mixtures were appreciated by panelists for their best color taste and flavor. The mixture prepared at 30 °C remained stable after 19 hours while the mixture at 45 °C became a coagulum after 7 hours. The emulsifying power increased gradually with the concentration of the dates used and the foaming power of the control milk was the highest compared with the mixtures, i.e. it was 26.8% at the beginning, and then decreased to 16.6% after 45 min. Yoghurts prepared with milk-dates mixtures were marked by good biochemical, microbiological and sensory characteristics. The study found that the new milk-dates system is very rich in nutritional elements and able to produce steamed yoghurts of good quality and high acceptability to consumers.