Evaluation of mixtures of milk and sesame butter fermented with yogurt culture

Sesame seeds is a food resource rich in valuable proteins, dietary fiber, u nsaturated fatty acids, and very efficient oil-soluble antioxidants; in add ition, it is devoid of most antinutritive agents associated with other seed proteins. Sesame nutrients are complementary to those in milk and are expe cted to be beneficial to the already desirable characteristics of yogurt or other dairy products. This investigation studied the incorporation of sesame butter (Tehina) (50% ) in whole milk and its effects on the acid development and viability of L. bulgaricus, S. thermophilus and B. bifidum during fermentation until clott ing at 37 degreesC, and further storage for 15 days at 4 degreesC. The resu lts indicated that sesame butter accelerated the growth rate of the mixed s tarter during preclotting fermentation period and did not affect its surviv al during the storage period. Since alpha -globulin, the major protein in s esame does not associate with milk proteins as shown by SDS-polyacrylamide gel electrophoresis, the clotted mixed product has a weak body and requires a water binder to minimize syneresis.