Fundamental Elements to Produce Sesame Yoghurt from Sesame Milk

@article{Afaneh2011FundamentalET,
  title={Fundamental Elements to Produce Sesame Yoghurt from Sesame Milk},
  author={Ibrahim Abdullah Afaneh and Khaled Abu-Alruz and Jihad M. Quasem and Ahmad Sundookah and Jehad Abbadi and Suleiman Alloussi and Ziad Ayyad},
  journal={American Journal of Applied Sciences},
  year={2011},
  volume={8},
  pages={1086-1092}
}
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… 

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