الفهرس 
Material and methodsOnly 14 pages are availabe for public view
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Abstract
This research was designe~ to study the possibility
of using some dairy byproducts enriched
with soybean in manufacturing new non traditional
products- The proposed four beverages and
ice products were as follows:
four
1,2. Soy-whey beverages or ice -products
fortified with either skim milk
powder or butter milk powder.
3,4- Soy b4ttermilk beverages or ice
products fortiied with either skim
milk powder or buttermilk powder.
The composition and properties of the used
material as well as the preparation of the extracts
and the end products Mere investigated and
recordeA- MeanMhile, the relevant control of
each of the .anufactured products was .ade fro.
the natural COM _ilk using the sa.. fortifying
agent and the other additives.
Results could be summarized as follows:
A- Beveraaes:
The applied sucrose was 7S and the stabilizing
agent was 0-3% in all beverages-
All beverages were higher than the control in
nts~ while they were lower
phosphorus contethan
the control
protein~ ashy calcium and
in fat~ lactose and greatly lower in cholesterol
Viscosity of the
doubled compared
new beverages were almost
to the control- Wheras the
Sp- gr.~pH values and calorific
very closevalues
were
The body and te~ture of the beverages as well
as the appearance were al.ost si.ilar to the
control. HD”.v.r~ the flavour gained so.e
what lower s~res. with no objectionable 1’lavours-
The~e we~e no changes in quality cha~acteristics
ove~ 7-days of ~ef~igeration, either in
neW beverages or their controls-
B- Ice p~oducts:
The ice mixes of soy-whey as well as soy
buttermilk ice mixes had 2~ fat, 17% sugar,
0-5% stabilizer. There were differences in
the other constituents as they had about 5.4
and 7.5% protein, 5.8 and 5.3% lactose, 1-02
and 1.1/ash 31.7 and 33.5% total solids in
the soy-whey ice mixes and soy buttermilk ice
mixes respectivelly. The calo~ific value was
129 and 136 calories/l00g. in the some Order-
Compairing these mixes with the control,theyare
higher in protein and ash contents while
they were lower in fat
than the controland
lactose contents
Regarding physical properties,
point was identical in all
the freezing
ice and
control being-2.8 c-.
were higher in the viscosity and sp-gr- than
the control as well as the resistant point of
the ice product. But they were
lower in overrun than the controlsomewhat
Organoleptic characteristics of all
ntal ice products gave high scores
were similar to the control except
experimeand
they
slightly
lower points in the flavour than the control-
Generally it should be pointed out that:
i- Constituents of each broduct was acquired
from the contribution of its original
componentse
ii- Using dairy by-products as a waste materials
in .anufacturing such broducts of
high nutritive value popular organoleptic
properties, and stable storage time at
low cost is of great national interestiii-
Moreover, these products are of high
protein, 10- ~at, low lactose and low
cholesterol contents (and similar caloritic
value) compared to their r-elevant
interesting from the
of vie ••••
public health
very
point
control- These characteristics are
iv- So~ soy-whey or soy buttermilk extracts
can be successfully used as a substitute
of cow~s milk when needed to produce economic
beverage or ice desert with high
protein and ash contents-