Results 31 to 40 of about 43,970 (232)
Czech Journal of Food Sciences, 2017 The growth behaviour of foodborne pathogens (Staphylococcus aureus, Listeria monocytogenes, E. coli O157:H7 and Salmonella spp.) was investigated in pasteurised camel milk and compared with pasteurised bovine milk at different incubation temperatures ...
Aisha Abusheliabi +6 more
doaj +1 more source
Camel Milk as an Amazing Remedy for Health Complications
Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ, 2020 Camel milk has unique benefits for human health. Protein is the main component which gives special properties to camel milk and effectively influences its nutritional value.
Tahereh Mohammadabadi
doaj +1 more source
Foods, 2022 Camel milk powder production is an alternative to preserve the perishable milk for later-date consumption. However, the impacts of dehydration processes on bioactive compounds in camel milk are largely unknown.
Zhengzheng Zou +7 more
doaj +1 more source
Research Progresses on Nutritional Components and Authenticity Identification of Camel Milk [PDF]
Shipin KexueCamel milk is one of the important specialty dairy sources in northwest China, and rich in various nutrients including proteins, unsaturated fatty acids, amino acids, vitamins, and minerals, which exhibits remarkable antioxidant, anti-inflammatory ...
LI Danlei, KONG Xiabing, YU Yue, HU Qian, ZHANG Jiukai, CHEN Ying
doaj +1 more source
Dormancy and Revitalization: The fate of ethnobotanical knowledge of camel forage among Sahrawi nomads and refugees of Western Sahara [PDF]
, 2014 Knowledge about forage is fundamental to the survival of pastoral populations around the world. In this paper, we address the knowledge of camel forage of Sahrawi nomads and refugees of Western Sahara.
Puri, Rajindra K., Volpato, Gabriele
core +2 more sources
International Journal of Food Studies, 2018 The objectives of this study were to make yoghurt from camel milk and determine its physicochemical, microbiological and sensory qualities. The quality of camel milk yoghurt was compared with cow milk yoghurt and all parameters were analyzed following ...
Obakeng Galeboe +2 more
doaj +1 more source
Comparison of d and l-lactate content in cow and camel milk [PDF]
, 2015 Lactate is the product of fermentation of lactose in the digestive tract of milk consumers. The lactate has benef icial effect on health for the regulation of the milk protein digestion and calcium absorption. However, lactate has two stereoisomere named
Akhmetsadykova, Shynar +5 more
core
Follicle Stimulating Hormone in Cattle Breeding: Fundamentals, Innovations, and Scope
Animal Research and One Health, EarlyView.FSH is crucial in cattle reproduction, with exogenous administration enhancing breeding and embryo production. Recombinant FSH offers advantages over pituitary‐extracted variants, including fewer injections, reduced stress, and safer production. These innovations improve breeding efficiency, optimize reproductive outcomes, and contribute to sustainable
Muhammad Shahzad +7 more
wiley +1 more source
Spectroscopic Analysis of Processing and Storage Characteristics of Fermented Camel and Cow Milks [PDF]
Shipin KexueThe microrheological characteristics and stability of set yogurt made from camel and cow milks during fermentation were analyzed by multi-frequency diffusion wave spectroscopy and multi-light scattering spectroscopy, respectively, and their titratable ...
WANG Dan, ZHANG Ting, ZHAO Qian, ZHANG Wenxiu, ZHANG Wenyi, YAO Guoqiang, WANG Jicheng, BAI Mei
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 ...
Al-Massaud, Ali +3 more
core