Results 1 to 10 of about 366 (112)
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 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
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.
Chouaibi Moncef
exaly +5 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 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
Antioxidant and antibacterial activity of two dairy camel milk products: yoghurt and cheese [PDF]
Emirates Journal of Food and AgricultureThis work focused on producing yoghurt and cheese from camel milk and assessing their physicochemical features along with biological activities. Converting camel milk into fermented products such as yoghurt and cheese is a common preservation approach ...
Imen Fguiri +5 more
doaj +4 more sources
Impact of co-fermenting modified camel milk using yogurt starter culture and Limosilactobacillus fermentum on the quality of quinoa-supplemented fermented milk products [PDF]
Frontiers in NutritionIntroductionFermented camel milk represents a functional dairy product of significant nutritional and pro-biotic value, yet optimization of its coagulation properties and bioactive compound content remains under-studied.MethodsThis study investigated the
Amjad F. A. Alsadun +10 more
doaj +2 more sources