Results 1 to 10 of about 11,624 (150)

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 ...
Stephen Oselu, Rebecca Ebere, Guyo Huka, Levi Musalia, Eunice Marete, Julius M. Mathara, Florence Mwobobia, Joshua M. Arimi   +7 more
doaj   +7 more sources

Production of camel milk yoghurt: physicochemical and microbiological quality and consumer acceptability [PDF]

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, Eyassu Seifu, Bonno Sekwati-Monang   +2 more
doaj   +5 more sources

Novel probiotic camel milk yoghurt supplemented with inulin: antibacterial, antioxidant and antidiabetic effects

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, Olfa Ben Moussa, Mouna Boulares, Moncef Chouaibi, Mnasser Hassouna   +4 more
doaj   +7 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, M. A. A. Hassan, E. Atwaa   +2 more
doaj   +5 more sources

Yoghurt production from camel (Camelus dramedarius) milk fortified with samphire molasses and different colloids

Mljekarstvo, 2016
In this study, yoghurt was produced from camel (Camelus dramedarius) milk with whey protein isolate (3 % w/v) and fortified with 3 % (w/v) traditional samphire molasses (TSM) (YTSM), 3 % (w/v) TSM+0.1% (w/v) κ-carrageenan (YTSMC) or 3 % (w/v) TSM+0.05 % (
Nazan Kavas
doaj   +9 more sources

Antioxidant and antibacterial activity of two dairy camel milk products: yoghurt and cheese [PDF]

Emirates Journal of Food and Agriculture
This 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, Amel Sboui, Samira Arroum, Mohamed Dbara, Mohamed Hammadi, Touhami Khorchani   +5 more
doaj   +6 more sources

Physicochemical, Microbiological, and Sensory Properties of Set-Type Yoghurt Supplemented with Camel Casein Hydrolysate

Fermentation, 2023
The microbiological, rheological, and sensory properties of set-type yoghurt were investigated in the presence of camel and cow casein hydrolysates produced by the action of trypsin enzymes.
Ali A. Metwalli, Elsayed A. Ismail, Manal F. Elkhadragy, Hany M. Yehia   +3 more
doaj   +5 more sources

Effects of optimizing fermentation time and stabilizers using response surface methodology on physicochemical properties of camel milk yoghurt

Applied Food Research
The 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).
Philip K. Marete, Alfred M. Mariga, Guyo Huka, Levi Musalia, Eunice Marete, Julius M. Mathara, Joshua M. Arimi   +6 more
doaj   +5 more sources

Effect of Heat Treatment and Fermentation on Bioactive Behavior in Yoghurt Made from Camel Milk [PDF]

American Journal of Food Science and Technology, 2017
In this study, the possibility to release bioactive peptides from camel milk using heat treatments and fermentation of camel milk was investigated. Camel milk was heated at 80°C for 30, 60, 90 and 120min.
A. M. A. Elhamid, M. Elbayoumi
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, S. Inayat, N. Gulzar, J. A. Bhatti, S. Masood, A. Ayub, S. Kanwal, M. Batool, M. Ajmal, G. Mustafa   +9 more
doaj   +4 more sources