Abstract
Zabadi was made from cow's milk incorporated with 10, 20 and 30% whey protein concentrate (WPC) or 2, 4 and 6% soy protein concentrate (SPC). Addition of WPC up to 20% or SPC up to 4% to cow's milk improved the consistency and flavour of the resultant zabadi and also increased its total solids, total protein, acidity, total volatile fatty acids and soluble nitrogen contents. When WPC was added to cow's milk at a level of 20% together with SPC at a level of 2% the best quality zabadi was obtained.
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