Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage

Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage

This study investigated the nutritional, microbial, and sensory quality attributes of a fermented milk (laban) drink flavored with date syrup (dibs) during cold storage at 4 °C for 7 days. Date syrup was added to laban in specific proportions (2.5, 5, 7.5, 10, 12.5, and 15% date syrup/total weight o...

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Bibliographic Details
Main Authors: Abdullah M. Alhamdan, Fahad Y. Al Juhaimi, Bakri H. Hassan, Kheled A. Ehmed, Isam A. Mohamed Ahmed
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Foods
Subjects:
laban (fermented milk)
date dibs
nutritional quality
sensory
shelf-life
Online Access:https://www.mdpi.com/2304-8158/10/12/3157

Internet

https://www.mdpi.com/2304-8158/10/12/3157

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