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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9767

Title: Acceptability of Laboratory Made Oggt Using Different Types of Milk
Authors: I.S. Al-Mohizea
I.H. Abu-Lehia
M.M. El-Behery
Issue Date: 1988
Abstract: Oggt. A traditional dry fermented diary product, is usually prepared by the Arabian beduins from sheep's buttermilk under uncontrolled conditions. A laboratory method was developed to prepare it from both sheep's and cow's milk; whole, gravity creamed and buttermilk. The final products were organoleptically evaluated and chemically analyzed. Results indicated that the laboratory made oggt was generally accepted by the panelists. Oggt type products made from Cow's milk were superior to the corresponding types made of sheep's milk. Furthermore, using sheep's buttermilk resulted in a Oggt of inferior quality. The fat level of the final product was found to markedly affect its sensory attributes.
URI: http://hdl.handle.net/123456789/9767
Appears in Collections:College of Foods And Agricultural Science

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