Results 21 to 30 of about 11,165 (175)
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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Consumer Acceptance and Preference for Camel Milk in Selected European and Mediterranean Countries [PDF]
, 2022 In this paper, we analyse consumer acceptance, preferences and attitudes to camel milk based on a cross-country study based on qualitative focus groups with consumers. Outside the main consumption countries where camel milk is a regular part of the daily
Heinz, Volker +4 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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New insights into the acid gelation of camel milk casein
Journal of Agriculture and Food ResearchThis study aimed to investigate the gelation properties of sodium caseinate prepared from camel milk casein micelles, and to confirm the effect of casein monomer composition on the acid-induced gels.
Jing Wang +9 more
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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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The camel milk sector in Mediterranean basin [PDF]
Camel milk is a new product on the market around the Mediterranean Basin (MB). The objective of the paper was to achieve a state-of-the-art regarding the camel milk sector around the MB and its constraints and challenges to overcome.
Faye, Bernard +4 more
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Camel milk: As a New Protein Source to Use for Yoghurt Production
Turkish Journal of Agriculture: Food Science and Technology, 2020 The main purpose of this study was to investigate the possibilities of technological production of camel milk yoghurt. First of all, denaturation of antimicrobial substances in camel milk by heat treatment and their effects on pH decrease and on the ...
Selda Bulca, Atakan Koç
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