Results 81 to 90 of about 8,973 (183)

TECHNOLOGY FOR PRODUCING KURT FROM CAMEL MILK FOR PRODUCING KURT FROM CAMEL MILK

Вестник КазУТБ
The article is devoted to the preparation of kurut, a national dairy product made from camel milk. A technology has been developed for using plant raw materials to enrich national dairy products with vitamins. Camel milk from Southern Kazakhstan and rose hips from Eastern Kazakhstan were selected as research objects, with rose hips used as plant raw ...
А.K. Mustafayeva, B. Kalemshariv, R. Askar, M.T. Mursalykova, A.М. Shulenova   +4 more
openaire   +1 more source

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  

Camel milk consumption, perceptions, and knowledge of health and food safety among adults in Saudi Arabia: a cross-sectional study

Frontiers in Public Health
ObjectiveCamel milk is a culturally important food in many arid regions and has gained increasing attention due to its distinctive nutritional composition and potential health-related properties.
Jozaa Zaidan ALTamimi, Tahany Saleh Aldayel, Lujain A. Almousa, Dalal Aljabryn, Nawal Albadr, Shaista Arzoo, Reham I. Alagal, Nora Abdullah AlFaris   +7 more
doaj   +1 more source

New insights into the acid gelation of camel milk casein

Journal of Agriculture and Food Research
This 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, Jiamin Li, Liming Luo, Zuguo Chen, Ling Mao, Fei Wang, Yiquan Zhang, Feng Zhang, Chong Chen, Weibo Zhang   +9 more
doaj   +1 more source

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

BIOCHEMICAL CHARACTERISTICS OF LACTIC ACID PRODUCING BACTERIA AND PREPARATION OF CAMEL MILK CHEESE BY USING STARTER CULTURE [PDF]

Pakistan Veterinary Journal, 2004
Lactic acid bacteria (LAB) were isolated from camel milk by culturing the milk on specific media and pure culture was obtained by sub-culturing. Purification of culture was confirmed by Gram’s staining and identified by different biochemical tests. Camel
T. Ahmed and R. Kanwal
doaj  

Monosaccharide profiling and osmoprotective effects of camel milk: Implications for protein stability and therapeutic use

Journal of Dairy Science
: This study analyzed monosaccharides in cow and camel milk using GC-MS/MS with full scan mode after freeze-drying, N,O-Bis(trimethylsilyl)trifluoroacetamide derivatization, and solid-phase microextraction extraction.
Hassan M. Hassan
doaj   +1 more source

Benefits of Camel Milk

Research in Medical & Engineering Sciences, 2021
openaire   +1 more source

Microbial Diversity of Spontaneously Fermented Camel Milk. [PDF]

Foods
Abaalkhail MA, Mohamed SHS, Aljurbua MS, Alkhuraisi RA, Aladhadh M.   +4 more
europepmc   +1 more source

Camel Milk as a Functional Food: Nutritional Composition, Health-Promoting Benefits, and Safety Considerations. [PDF]

Food Sci Nutr
Bereda G, Uthirapathy S, Ahamad J.
europepmc   +1 more source