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Physicochemical, Microbiological Properties of Fermented Camel Milk
Damietta Journal of Agricultural SciencesThe aim of this study was to produce and develop fermented products from CAM, by using two strains and fortified with different types of local fruit’s pulp.
Mohamed Hammad +2 more
semanticscholar +1 more source
Production and characterization of camel milk yogurt using camel gelatin as a texturizing agent
Italian Journal of Food ScienceThe objective of this research is the enrichment of camel milk (CML) with gelatin, in order to obtain a firm-textured camel yoghurt, and to compare it with cow yoghurt.
I. Fguiri +4 more
semanticscholar +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, 2023Eunice Marete +2 more
exaly