Abstract:
This study was conducted in the Laboratory of Dairy Science and Technology Department, College of Animal Production Science and Technology, Sudan University of Science and Technology, in the year 2020, to find out the effect of adding different levels of date juice on the physicochemical and sensory properties of flavoring millk. Four treatments were carried out the first treatment is the control without adding date juice and in the second, third and fourth treatments, date juice was added at 10%, 15% and 20% of the milk used in the experiment. Four liters of cow's milk were purchased from the College dairy farm, sugar was added at the rate of 5% to the milk, then the milk was pasteurized at a temperature of 85 °C/15 min., then the milk was cooled to 40 °C,then the date juice was prepared and the milk divided into four portions and the date juice was added to the 2nd, 3rd and fourth treatment respectively as mentioned above.Then the flavored milk was filled in one liter plastic containers and then placed in the refrigerator for 24 hours after which the chemical (protein, fat, Total solids, and acidity) and sensory (color, flavor, taste and texture) analysis were done to the flavored milk.Statistical analysis of the results using SPSS programme was used. The results showed that adding different concentrations of date juice had a significant effect (p <0.05) on both protein and acidity, while there were no significant differences in both fat and Total solids, where the highest percentage of Total solids (18.85 ± 1.23%) was in the treatment with 20% date juice and the lowest value (16.22 ± 0.00%) in control treatment, the highest protein content (3.50 ± 0.00%) was in the control treatment while the lowest one (2.80 ± 0.01% ) was in treatment with 10% date juice. The highest fat content (2.50 ± 0.00%) was in the control treatment while the lowest one (2.10 ± 0.14%) was in treatment with 20% date juice.The highest titratable acidity (0.20 ± 0.00%) was in control treatment and the lowest one (0.16 ± 0.00%) was in treatment with 15% date juice. Regarding the sensory analysis, the results showed that the highest color scores (8.56 ± 1.0) was in control treatment and the lowest one (6.33 ± 1.00) was in the treatment with 15% date juice.The highest flavor scores (8.22 ± 1039) was in control treatment and the lowest one (5.77 ± 1.99) was in the treatment with 20% date juice. The highest taste scores (7.56 ± 2.07) was for control treatment while the lowest scores (5.89 ± 0.73) was in treatment with 20% date juice. The results showed that the highest texture scores (8.89 ± 0.60) was in control treatment and the lowest one (5.56 ± 0.73) was in treatment with 20% date juice. Its concluded that addition of date juices improve the acidity and total solids content of the flavor milk, however the sensory properties were negatively affected.
