Results 101 to 110 of about 11,165 (175)

Evaluation of camel milk for selected processing related parameters and comparisons with cow and buffalo milk

, 2016
Cow and buffalo milk and camel milk were analyzed and compared for processing related parameters. The average heat stability of cow, buffalo and camel milk samples analyzed was 1807.4 seconds, 1574.6 seconds and 133.6 seconds respectively at 140 °C. Thus,
Darji, V. B., Sagar, Shyam P., Wadhwani, K. N., Aparnathi, K. D., Mehta, Bhavbhuti M.   +4 more
core   +1 more source

Hygienic Practices and Determination of Microbial Quality and Safety of Raw Camel Milk in Borana Zone, Southern Ethiopia

Journal of Food Quality
The study was conducted to evaluate the hygienic practices, handling methods, microbial quality, and safety of raw camel milk at various supply points during the dry and wet seasons in the Borana zone.
Birhanu Bekele, Mitiku Eshetu, Takele Wolkero, Tesfemariam Berhe, Ulfina Galmessa, Sileshi Gadissa   +5 more
doaj   +1 more source

Meta-analysis of the efficacy of camel milk consumption for improving autism symptoms in children in randomized clinical trials

Open Veterinary Journal
Background: Camel milk has emerged as a potential complementary therapy for autism spectrum disorder (ASD). Aim: This study aimed to gather evidence from randomized controlled trials (RCTs) on the effectiveness of camel milk consumption in improving ...
Mahmoud Kandeel, Mohamed A. Morsy, Khalid M. Al Khodair, Sameer Alhojaily   +3 more
doaj   +1 more source

Low milk cholesterol in camel milk: true or not? [PDF]

, 2015
Many authors argue that camel milk contains less cholesterol than cow milk while other reported the reverse. To compare the cholesterol content in camel and cow milk in similar farming conditions and to assess the impact of short underfeeding on ...
Faye, Bernard, Bengoumi, M., Al-Massaud, Ali, Konuspayeva, Gaukhar   +3 more
core  

Camel Milk; A Nutritious Superfood for Health Complications

, 2023
The camel is an essential food resource for arid and semi-arid environments in food security conditions. Camel milk is a unique source of nutrients with therapeutic properties.
Jain, Rajesh, Singh, Mamta, Al Juwarey, Mekdad, Rehman, Asif Ur, Mohammadabadi, Tahereh   +4 more
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Making of pasteurized Lfrik (fermented Moroccan camel milk) by selected lactic starters

Revue Marocaine des Sciences Agronomiques et Vétérinaires, 2018
Traditional Moroccan Lfrik is processed by spontaneous fermentation of whole raw camel milk at ambient temperature. In this study, pasteurized Lfrik was made using pasteurized camel milk inoculated with strains of Lactococcus and Leuconostoc obtained ...
Maha ALAOUI ISMAILI, Mohamed ZAHAR, Abed HAMAMA, Bouchta SAIDI   +3 more
doaj  

Isolation and characterization of camel milk proteins

, 2019
International audienceCamel milk is an important constituent of Kazakh diet. Populaces of several regions of the country used camels as one of the basic sources of nutrients for many centuries.
Akindykova, A., Baubekova, A., Cakir-Kiefer, Céline, Jurjanz, Stefan   +3 more
core   +1 more source

Milk of Camel: Science Edification Urgencies

, 2014
Camel milk is rich in numerous bioactive substances that function beyond their nutritive value. Camel milk is more similar to goat milk and contains less short-chain fatty acids than cow, sheep and buffalo milks, and about 3 times greater vitamin-C than ...
Nikkhah, Akbar; University of Zanjan
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Mew opportunities in the camel milk valorization

, 2018
At the world level, camel milk is representing 0.36% only of the produced milk: However, this proportion is doubled since 1961. Proportionally, the growth of camel milk production, which is 6% per year on average for 50 years, is 3 times higher than the ...
Faye, Bernard, Konuspayeva, Gaukhar
core  

Geographical Variation in the Mineral Profiles of Camel Milk from Xinjiang: Implications for Nutritional Value and Species Identification

Agriculture
To investigate the geographical and species differences regarding mineral element content of camel milk, this research used camel milk from the Tacheng, Altay, and Ili regions of Xinjiang and cow milk, goat milk, and horse milk from the Tacheng region as
Qiaoye Yang, Luhan Xu, Weihua Zheng, Delinu’er Baisanbieke, Lin Zhu, Mireguli Yimamu, Fengming Li   +6 more
doaj   +1 more source