Results 111 to 120 of about 385 (124)
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Small Ruminant Research, 2016
Abstract The present study was conducted with the objective of improving the processing properties of camel milk yoghurt by mixing with sheep milk and comparing 2 different starter cultures. Six types of yoghurts were produced from camel and camel–sheep milk mixture as follows: As1, As2, Bs1, Bs2, Cs1 and Cs2.
Shimaa A. Ibrahem +1 more
exaly +2 more sources
Abstract The present study was conducted with the objective of improving the processing properties of camel milk yoghurt by mixing with sheep milk and comparing 2 different starter cultures. Six types of yoghurts were produced from camel and camel–sheep milk mixture as follows: As1, As2, Bs1, Bs2, Cs1 and Cs2.
Shimaa A. Ibrahem +1 more
exaly +2 more sources
Physicochemical properties of probiotic frozen yoghurt made from camel milk
International Journal of Dairy Technology, 2011The purpose of this research was to determine and compare the physicochemical properties of probiotic frozen yoghurts made from camel and cow milks. The results showed that the viscosity of frozen yoghurt made from camel milk was significantly higher (P
Elsayed Ismail
exaly +2 more sources
Probiotic potential of Lactobacillus paracasei FM-LP-4 isolated from Xinjiang camel milk yoghurt
International Dairy Journal, 2016Abstract Fifty three probiotic lactic acid bacteria (LAB) strains with high anti-oxidative activity from Xinjiang camel milk yoghurt were screened and identified. Four strains showed higher 2,2-diphenyl-1-picrylhydrazyl scavenging activity and reducing power than the reference strain Lactobacillus rhamnosus GG (ATCC53103) with strain FM-LP-4 ...
Weilan Shao, Yancun Zhao
exaly +2 more sources
African Journal of Science, Technology and Social Sciences, 2022
Camel milk is recognised for its nutritional and medicinal properties. Camels are very resilient can also withstand harsh and hot climatic conditions and produce milk over a long period of time when other livestock succumb. Converting camel milk into yoghurt can increase milk shelf-life ensuring its available during drought enhancing food security ...
Joshua Arimi, Florence Mwobobia
openaire +1 more source
Camel milk is recognised for its nutritional and medicinal properties. Camels are very resilient can also withstand harsh and hot climatic conditions and produce milk over a long period of time when other livestock succumb. Converting camel milk into yoghurt can increase milk shelf-life ensuring its available during drought enhancing food security ...
Joshua Arimi, Florence Mwobobia
openaire +1 more source
International Journal of Dairy Technology
Camel milk yoghurts were created using probiotic lactic acid bacteria (LAB) with exopolysaccharide (EPS) production capabilities. Lacticaseibacillus casei ATCC 393, identified as the most efficient EPS producer, was incorporated into conventional yoghurt culture. We compared the effects of adding L.
Mona S. Ali +5 more
openaire +1 more source
Camel milk yoghurts were created using probiotic lactic acid bacteria (LAB) with exopolysaccharide (EPS) production capabilities. Lacticaseibacillus casei ATCC 393, identified as the most efficient EPS producer, was incorporated into conventional yoghurt culture. We compared the effects of adding L.
Mona S. Ali +5 more
openaire +1 more source
Camel milk products beyond yoghurt and fresh milk: challenges, processing and applications
Journal of Food Science and Technology, 2023Joshua Arimi
exaly
Consumer Acceptance and Preference for Camel Milk in Selected European and Mediterranean Countries
Sustainability, 2022Luis Guerrero, , Anna Claret Coma
exaly
Camel Milk Yoghurt: Nutritional Properties, Processing Challenges, and Emerging Market Potential
Food Reviews InternationalElizabeth Alagbe +1 more
openaire +1 more source