ABSTRACT
The nutritional value of Zabady produced by a modified method was compared with that produced by the traditional method. Caloric, amino acid, fatty acid and net utilizable calcium contents along with the digestibility of protein were estimated. Generally, it was observed that fermentation of milk during Zabady manufacture with the modified method caused considerable alteration of the chemical composition. Some of the more important changes were the clear increase of both content and the net utilizable calcium; 0.8 - 1.4% decrease of the caloric value due to fermentation of lactose to lactic acid and some increases in both amino and fatty acids. In vitro digestibility indicated that Zabady proteins were more digestible with both pepsin and pencreatine, each alone or together, than that of milk proteins. Also, digestibility of proteins in Zabady produced with the modified method was enhanced