The traditional methods used to produce concentrated yoghurt are Tuluq and Torba bags. In this study, nutrients losses during the production of traditional concentrated Tuluq and Torba yoghurts were evaluated. The results showed that in Tuluq and Torba yoghurts the losses were solid content (41.04, 81.04%), protein (5.05, 10.64%), Fat (0.32, 3.85%), lactose (68.19, 144.78%), ash (131.57, 230.40%) and salt (35.6, 73.80%), respectively. Among the essential mineral, potassium (72.52%) and sodium (70.25%) had the highest losses amount but calcium (17.83%) had the lowest losses. Since Tuluq yoghurt has high content of pH, protein, fat, and ash whilst include low content of lactose and salt, therefore manufacturing of Tuluq yoghurt is proposed as a valuable dairy product with high nutritional quality and low losses. Since Tuluq yoghurt has high content of pH, protein, fat, and ash whilst include low content of lactose and salt, therefore manufacturing of Tuluq yoghurt is proposed as a valuable dairy product with high nutritional quality and low losses.
(2015). Evaluation of the nutrients losses during the production of traditional concentrated Tuluq and Torba yoghurts. Food Processing and Preservation Journal, 7(1), -. doi: 10.22069/fppj.2015.6513
MLA
. "Evaluation of the nutrients losses during the production of traditional concentrated Tuluq and Torba yoghurts". Food Processing and Preservation Journal, 7, 1, 2015, -. doi: 10.22069/fppj.2015.6513
HARVARD
(2015). 'Evaluation of the nutrients losses during the production of traditional concentrated Tuluq and Torba yoghurts', Food Processing and Preservation Journal, 7(1), pp. -. doi: 10.22069/fppj.2015.6513
VANCOUVER
Evaluation of the nutrients losses during the production of traditional concentrated Tuluq and Torba yoghurts. Food Processing and Preservation Journal, 2015; 7(1): -. doi: 10.22069/fppj.2015.6513
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