TY  - JOUR
AU  - Afaneh, Ibrahim 
AU  - Abu-Alruz, Khaled 
AU  - Quasem, Jihad M. 
AU  - Sundookah, Ahmad 
AU  - Abbadi, Jehad 
AU  - Alloussi, Suleiman 
AU  - Ayyad, Ziad 
PY  - 2011
TI  - Fundamental Elements to Produce Sesame Yoghurt from Sesame Milk
JF  - American Journal of Applied Sciences
VL  - 8
IS  - 11
DO  - 10.3844/ajassp.2011.1086.1092
UR  - https://thescipub.com/abstract/ajassp.2011.1086.1092
AB  - 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.