Results 1 to 10 of about 394 (126)
Production and characterisation of camel milk yoghurt containing different types of stabilising agents [PDF]
Heliyon, 2022 As at 2020, Kenya was the best performing camel milk producer globally, with an annual production of 1.125 million tonnes. Despite the high production, about 50% of milk is wasted due to challenges affecting value addition to products such as yoghurt ...
Joshua M Arimi +2 more
exaly +6 more sources
Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk [PDF]
Journal of Food and Dairy Sciences, 2020 The effect of partial replacement of camel's milk with Oat milk on the physicochemical, rheological, microbiological, antioxidant and sensory properties of probiotic stirred camel milk yoghurt during storage was investigated.
Mahytab Ramadan +2 more
exaly +3 more sources
Applied Food ResearchThe objective of this study was to produce camel milk yoghurt with desired qualities using optimized processing conditions (fermentation time) and ingredients (stabilizer and calcium chloride).
Joshua M Arimi
exaly +4 more sources
Addition of transglutaminase enzyme in camel milk yoghurt to increase its sensorial aspects [PDF]
Brazilian Journal of Biology, 2023 Camel milk was obtained from A-block UVAS Ravi Campus Pattoki. After pasteurization at 72 °C (15 sec) it was cooled to 42 °C, then glutathione treated transglutaminase enzyme was added with the concentration of 0.5 g/300 mL, 1 g/300 mL, 1.5 g/300 mL, 2 g/
H. M. Arslan Amin +9 more
doaj +3 more sources
THE USE OF CAMEL'S MILK IN MAKING YOGHURT DRINK [PDF]
Journal of Food and Dairy Sciences, 2009 Camel's milk was used for preparing yoghurt drink .Yoghurt was prepared from camel milk and then diluted (1: 1) with water or permeate and then pasteurized or kept without pasturization as plain or flavured with mint extract.
Elham Abouel-Einin +3 more
doaj +2 more sources
IMPROVING THE QUALITY OF YOGHURT MANUF ACTURED FROM CAMEL MILK [PDF]
Journal of Food and Dairy Sciences, 2007 Camel milk is nearly complete nutritive food. Moreover it contains curative agents against many bacterial and viral diseases. Therefore the current study was preformed to study the effect of using sodium alginate impact as an acid stabilizer at ratios of
M. Moussa, Om- el saad El-gammal
doaj +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 +3 more sources
Techno-Functional Properties and Antioxidant Activities of Lactose-Hydrolyzed Stirred Yoghurts Fortified With Hawthorn Fruit. [PDF]
Food Sci NutrThis graphical abstract illustrates the production workflow of lactose‐hydrolyzed stirred yoghurts fortified with hawthorn fruit puree (5%, 10%, 15%) and turmeric, alongside the evaluation of their physical and sensory properties over a 21‐day storage period.
Fidan M +4 more
europepmc +2 more sources
Mljekarstvo, 2022 Similar to cow’s milk, camel milk also contains the essential nutrients as well as potentially therapeutic compounds with antihypertensive, and antioxidant properties.
Imen Mahmoudi +4 more
doaj +3 more sources
Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality. [PDF]
Food Sci NutrTraditional Ethiopian fermented foods and beverages such as Injera, Kocho, and Tella provide important health benefits, including improved nutrient bioavailability, gut health, and digestibility. However, challenges such as lack of standardization, insufficient documentation, and economic constraints limit their wider development and commercialization.
Worku LA +5 more
europepmc +2 more sources