الفهرس 
Manufacture of frozen yoghurtOnly 14 pages are availabe for public view
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Abstract
Frozen yoghurt is one preferably among dairy products. It has many advantages which gather the characteristics of yoghurt and ice cream together. Now, frozen yoghurt is manufactured as the newest dairy product in Egypt. The increasing popularity of frozen yoghurt encouraged some investigators to improve its local production. The present work was an attempt to improve the local production of frozen yoghurt. Thus, this work was carried out to investigate the following: (1) The manufacture of frozen yoghurt with textural properties of ice cream and the characteristic flavour and culture attributes of yoghurt. This includes : a- The selection of the appropriate ratio of combining yoghurt with the ice cream mix. b- The selection of an optimum pH level for the cultured ice cream mix by the yoghurt culture. (2) Making frozen yoghurt using a new delactosed high milk protein powder. (3) Making frozen yoghurt using a vegetable fat (palm oil). (4) Using vanilla and cocoa powder as flavouring agents in the frozen yogllurt production. The obtained product was analysed for total solids, fat, total protein, ash, carbohydrates, pH, titratable acidity, viscosity, whipping time, specific gravity, overrun and melting rate. In addition, frozen yoghurt samples were scored for their flavour as well as body & texture.