الفهرس 
Supplementation of some dairy products with some plant products in Egypt and South Africa
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Abstract
This study was performed to increase Amygdalin content in Cassava, Apricot and Almond milk beverages and yogurts. Firstly, cassava milk beverage results indicated that amygdalin content of 5% cassava milk beverage was 3.51 ± 0.01 mg/100 g when fresh and 3.52 ± 0.01 after 7 days during cold storage (6± 1 {u02DA}C), while vitamin B17 content of 10 % cassava milk beverage showed slightly increased from 7.01 ± 0.01 mg/100 g when fresh and 7.02 ± 0.02 after 7 days during cold storage (6 ± 1 {u02DA}C). This slight increase could be attributed to water evaporation during cold storage (6 ± 1 {u02DA}C) for 7 days. Cassava yogurt (Lactobacillus delbrueckii sub sp. bulgaricus and Streptococcus thermophiles) results indicated that amygdalin content of 5% cassava yogurt was 3.5 ± 0.01 mg/100 g when fresh and 3.51 ± 0.01 after 7 days during cold storage (6± 1 {u02DA}C) while vitamin B17 content of 10 % cassava yogurt showed slightly increased from 7.5 ± 0.01 mg/100 g when fresh and 7.51 ± 0.01 after 7 days during cold storage (6 ± 1 {u02DA}C). This slight increase could be attributed to water evaporation during cold storage (6 ± 1 {u02DA}C) for 7 days. Secondly, apricot milk beverages results indicated that amygdalin content of 5% apricot + 1% apricot kernel milk beverage was 1.52 ± 0.01 mg/100 g when fresh and 1.54 ± 0.01 after 7 days during cold storage (6± 1 {u02DA}C), while vitamin B17 content of 10 % apricot + 2% apricot kernel milk beverage showed slightly increased from 3.03 ± 0.01 mg/100 g when fresh and 3.1 ± 0.02 after 7 days during cold storage (6 ± 1 {u02DA}C).This slight increase could be attributed to water evaporation during cold storage (6 ± 1 {u02DA}C) for 7 days.Apricot yogurt (Lactobacillus delbrueckii sub sp. bulgaricus and Streptococcus thermophiles) results indicated that amygdalin content of 5% apricot + 1% apricot kernel yogurt was 1.4 ± 0.01 mg/100 g when fresh and 2.9 ± 0.01 after 7 days during cold storage (6± 1{u02DA}C), while vitamin B17 content of 10 % apricot + 2% apricot kernel milk beverage showed slightly increased from 3.03 ± 0.01 mg/100 g when fresh and 3.1 ± 0.02 after 7 days during cold storage (6 ± 1 {u02DA}C). This slight increase could be attributed to water evaporation during cold storage (6 ± 1 {u02DA}C) for 7 days