دراسة كيميائية للبنة الصحية المصنعة من حليب الأبقار و المدعمة بحليب الفرز و الشرش المجففين

الملخص EN

The present work aimed to study the effect of fortification with dry skimmed milk , whey and probiotic bacteria on chemical properties of cow's milk lebeneh during 1,10 and 20 day of storage at 5± 2Cº.

Results showed that fat , protein, ash and total solids increase in cow's milk lebeneh during storage period.

Total solid content increases during storage period while the moisture content was gradually decreased during storage., Moisture content were 80.2% in cow's milk lebeneh after one day of storage .Added skimmed milk and whey showed an effect on lebeneh composition , how're , significant differences (p≤0.05) upon components content were observed depending on added components and storage period.

Fat content in lebeneh increase during storage period the fat percentage was 7, 7.7 after 1 and 20 days , added skimmed milk and whey showed an significant differences (p≤0.05) between control and lebeneh added Bifidobacterium .Ash content also increase during storage period the percentage of ash was 0.98% at first day and become 1.1% at twenty days old .The percentage of acidity increase during storage period because of bacteria activity