الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 165 |  |  |
| | | from | 165 | | |
Abstract
The aim of this study was to produce and develop fermented products from CAM, by using two strains and fortified with different types of local fruit’s pulp. Production of yoghurt from CAM by the same method as cow’s milk is very difficult because it can’t coagulate easily. The best method to produce fermented CAM with acceptable texture and appearance was obtained by using 1.5% of stabilizer, 5% of skim milk powder to the milk followed by pasteurization in water bath at 85° C for 30 min., then cooling the mixture to 42°C before adding 1.5ml/L of food grade calcium (40%w/v) and 8 % of starter culture, then incubate the mixture at 42°C for 5 hr. The physicochemical properties of the produced fermented CAM by this method were: 1.36%, 23.63%, 1.4%, 4.1%, and 3.95% for TA, TS, ash, protein and fat, respectively, and when it analyzed microbiological, the average of the TBC was: 5.27× 103 CFU/ml and the numeration of S. thermophilus and L. delbrueckii subsp. bulgaricus, which were: 4.74× 103 CFU/ml and 4.84 × 103 CFU/ml, respectively, and the average of yeasts count after 5 days incubation was 2× 103 CFU/ml. As for the organoleptic properties; product’s colour and flavour didn’t affected by using various percentages of stabilizers, but the texture improved by increasing the amount of the used stabilizer, Which resulted in reaching an acceptable texture of the fermented CAM. Fermented CAM taste can be improved by adding the fruit’s pulp to it after the end of incubation period to be more acceptable to the consumers. The most acceptable flavour which was fortified with 35% (v/w) of date pulp followed by the samples fortified with 50% (v/w) of gahrawy mango pulp. As for the percentages of other types of fruits (strawberry and guava) they needed to be modified, because it turns out that they were not enough to be a sweetener agent to the fermented CAM.