Abstract:
This study was conducted to evaluate the effect of using different levels of Date juice on sensory and chemical properties of milk. The milk samples were collected from Elhaj Youssif Dairy Farm, Elshegla. Three levels of Date juice (10, 15, 20%) were used. A flavored milk beverage was manufactured using Date juice for flavoring the product, Eight liters of raw cow's milk were divided in to four portions. The first treatment is a control whereas the other three treatments 10, 15. And 20% Date juice were added respectively with 3% sugar then mixed well. The milk in each treatments pasteurized at 65 ºc for 30 minutes, then cooled at 4 co for 30 minute. Sensory and chemical characteristics of milk samples were determined in duplicate. The results of Date flavored milk samples were compared with those of the control. The results showed that there were significant differences between Date flavored milk and control samples. Control milk samples were showed lower in taste while the Date flavored milk samples were improved in taste. Also the scores reported that there were significant differences in color among the treatments, control milk samples showed clearly normal in color while the date flavored milk samples were abnormal in color, whereas there were no significant differences in flavor, odor and general acceptance. Also the results revealed that there were no significant variation in milk composition (moisture, total solid, crude protein, fat, and ash), However there were significant differences among treatment in iron content, Date flavored milk with 15% recorded the highest content, while Date flavored milk with 10% showed low content of iron, whereas 20% Date flavored milk samples and control samples showed no significance difference between them.
