@article {10.3844/ajassp.2011.1086.1092,
article_type = {journal},
title = {Fundamental Elements to Produce Sesame Yoghurt from Sesame Milk},
author = {Afaneh, Ibrahim and Abu-Alruz, Khaled and Quasem, Jihad M. and Sundookah, Ahmad and Abbadi, Jehad and Alloussi, Suleiman and Ayyad, Ziad},
volume = {8},
year = {2011},
month = {Sep},
pages = {1086-1092},
doi = {10.3844/ajassp.2011.1086.1092},
url = {https://thescipub.com/abstract/ajassp.2011.1086.1092},
abstract = {Problem statement: In previous work sesame milk was developed. The developed milk had slightly acceptable flavor and limited shelf life. Fermentation of sesame milk is one way to overcome these problems. Approach: Sesame yoghurt experiments were carried out using pasteurized sesame milk (75°C for 5 min) with 14% initial sesame seed concentration and 2.7% glucose with different dairy products: lactose, Cheese Dried Whey (CDW), Non Fat Dried Milk (NFDM) and skim milk. The formulas were fermented using commercial yoghurt starter culture for different times. Results: The texture of all resulted yoghurt lacked the typical set yoghurt body and was similar to that of drinking yoghurt. The best formula was sesame milk with 2% CDW followed by sesame milk with 2% NFDM and then by sesame milk extended with skim milk in a ratio of 1:1. The optimum fermentation times were 6, 8 and 8 h respectively. Conclusion/Recommendations: The addition of dairy products was essential to promote acid and flavor development.},
journal = {American Journal of Applied Sciences},
publisher = {Science Publications}
}