STUDIES ON SOME HEALTHY DAIRY PRODUCTS

1- The use of butter oil/soy oil blend or coconut oil/ soy oil blend in the manufacture of fermented milk product did not affect significantly the moisture, fat and total proteins of the fresh resultant products. Meanwhile there were no great differences between the composition of both products made using yoghurt or probiotic starter cultures.2- Replacing milk fat with vegetable oils did not affect considerably the titratable acidity of the resultant product. Thus titratable acidity of fermented product made with blends of butter oil/ soy oil and coconut oil/ soy oil were very similar to that of product made with added milk fat. However titratable acidity of product made using yoghurt culture was slightly higher than that made using ABT culture.3- Protein breakdown was not considerably affected by the type of fat used in the preparation of the products of different treatments whereas NPN levels of fermented product made with butter oil / soy oil and coconut oil/ soy oil were very similar to that made from milk containing milk fat.4- The NPN contents and formol values of fermented product from all treatment showed gradual increases during cold storage up to the 9th days.5- Total volatile fatty acids of yoghurt like product made with blends containing coconut oil /soy oil were found to be lower than that made from milk with added butter oil/soy oil or milk fat. The levels of volatile fatty acids of product made with added yoghurt culture or ABT culture were comparable to each other.6- There were gradual increases in total volatile fatty acids of all treatments during storage.7- Whey separation was lower in yoghurt like product made using fresh cream or a blend of butter oil /soy oil blend as compared with that prepared using a blend of coconut oil /soy oil. Whey separation in product made with added yoghurt culture or ABT culture for each treatment was found to be very similar.8- Curd syneresis decreased gradually until the end of cold storage up to 9 days.9- Flavour scores of fermented milk of different treatment were found to be accepted. However flavour scores of fermented product containing coconut oil/soy oil was somewhat lower than that of product made with butter oil/soy oil or milk fat. The flavour score of product made with yoghurt culture and ABT culture in each treatment was nearly the same. Body and texture of fermented product made using milk fat and butter oil/soy blend were comparable to each other and they were better than that of product made using a blend of coconut oil/soy oil blend..