Results 1 to 10 of about 8,973 (183)
Camels, Camel Milk, and Camel Milk Product Situation in Kenya in Relation to the World
International Journal of Food Science, 2022 Kenya is the leading camel milk producer globally, with an annual production volume of 1.165 MMT, followed by Somalia (0.958 MMT) and Mali (0.271 MMT). In Kenya, pastoral tribes in North-Eastern parts rear about 4.722 million camels accounting for about ...
Stephen Oselu +2 more
doaj +4 more sources
Medicinal value of camel milk and meat
Journal of Applied Animal Research, 2018 Camel milk and meat are good source of nutrients for the peoples living especially in the arid and urban areas. Camel milk and meat are unique from other ruminant’s milk and meat in terms of composition as well as claimed health effects.
Askale Abrhaley, Samson Leta
exaly +2 more sources
Effect of probiotic fermented camel milk containing Oat milk on hyperglycemia in streptozotocin-induced diabetic rats [PDF]
مجلة دراسات و بحوث التربیة النوعیة, 2022 The present study was conducted to evaluate physicochemical, rheological, microbiological, antioxidant and sensory properties of probiotic fermented camel milk made from camel milk mixed with Oat milk. Fermented camel milk was made from camel milk served
Nahed S. Mohammed, Hanan A. Radwan
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Comparison of Ethanol Stability and Chemical Composition of Camel Milk from Five Samples
Animals, 2022 This research was carried out to study the variation in ethanol stability and chemical composition of five camel milk samples, including two pasteurized samples (Alwatania and Darir alabaker) and three raw samples (Majaheim, Wadah, and Hamra).
Omar A. Alhaj +5 more
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Camel milk consumption patterns and perceptions in the UAE: a cross-sectional study
Journal of Nutritional Science, 2022 Camel milk has been consumed for centuries due to its medicinal and healing properties. The present study aims to investigate the consumption patterns of camel milk and perceived benefits and risks among adults in the United Arab Emirates.
Leila Cheikh Ismail +12 more
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BMC Veterinary Research, 2022 Background In camels, nasopharyngeal myiasis is caused by the larvae of Cephalopina titillator, which parasitize the tissues of nasal and paranasal sinuses, pharynx, and larynx. C.
Huaibing Yao +12 more
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Effect of some processing treatments on shelf life of camel milk in comparison to cow milk
Indian Journal of Animal Sciences, 2021 In the present study, cow and camel raw milk showed positive clot on boiling (COB) test after 6 h and 14 h respectively. Pasteurization enhanced the shelf life of cow milk twice without any substantial increase in the shelf life of camel milk.
ARUN KUMAR, RAMAN SETH, DINESH KUMAWAT
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Camel milk products: innovations, limitations and opportunities
Food Production, Processing and Nutrition, 2023 Camel milk is the mainstay for millions of people in arid and semi-arid environments. In these areas, it is mainly consumed raw or after it spontaneously turns sour.
Eyassu Seifu
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Comparative Study of Camel Milk from Different Areas of Xinjiang Province in China
Food Science of Animal Resources, 2023 Xinjiang province is the main camel feeding area in China with a large square, and camel milk from different areas have different qualities. By now, there are few reports about the quality of camel milk from different areas of Xinjiang province in China.
Jing Miao, Shuang Xiao, Jun Wang
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A Review on Processing Opportunities for the Development of Camel Dairy Products
Food Science of Animal Resources, 2023 Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of processing amenities in the camel nurturing ...
Muhammad Asif Arain +5 more
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