Results 141 to 150 of about 457,295 (152)

Comparative studies on the nutritional and physicochemical properties of yoghurts from cows', goats', and camels' milk powder

International Dairy Journal, 2023
Liang Wang, Kaiwen Deng
exaly   +2 more sources

Evaluation of the effect of different types of stabilizers and salt on improving the physico-chemical properties of camel milk yoghurt

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

Probiotic potential of Lactobacillus paracasei FM-LP-4 isolated from Xinjiang camel milk yoghurt

International Dairy Journal, 2016
Abstract 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 ...
Ying Wang, Jianzhong Zhou, Xiudong Xia, Yancun Zhao, Weilan Shao   +4 more
openaire   +1 more source

Utilisation of Lacticaseibacillus casei ATCC 393‐derived exopolysaccharide for camel milk yoghurt production and its potential anticancer and hepatoprotective properties

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, Aliaa A. Darwish, Mostafa A. Hassan, Sahar A. Hekal, Ahmed E. Abdel‐Mobdy, Amr M. Bakry   +5 more
openaire   +1 more source

Development of camel and cow's milk, low-fat frozen yoghurt incorporated with Qodume Shahri (Lepidium perfoliatum) and cress seeds (Lepidium sativum) gum: Flow behavior, textural, and sensory attributes' assessment

Food Science and Nutrition, 2021
Morteza Khomeiri, Amir Daraei Garmakhany
exaly  

Camel Milk Yoghurt: Nutritional Properties, Processing Challenges, and Emerging Market Potential

Food Reviews International
Elizabeth Alagbe, Poliana Mendes de Souza   +1 more
openaire   +1 more source

Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

Foods, 2020
Sipper Khan, El Mestafa El Hadrami, Aysha Sameen   +2 more
exaly  

Probiotic potential of FM-LP-4 isolated from Xinjiang camel milk yoghurt

International Dairy Journal, 2016
Weilan Shao, Yancun Zhao, Xiudong Xia
exaly  

Effect of Butternut Squash (Cucurbita moschata) Seed Powder on the Chemical and Rheological Properties of Stirred Cultured Camel Milk and Yoghurt ()

Food and Nutrition Sciences (Print)
Joseph O Anyango
exaly  

Isolation and characterisation of Enterococcus faecium from camel milk and its potential use for value addition of functional yoghurt Open Access

International Journal of Food Science and Technology
Faiz-Ul Hassan, Robert Mugabi
exaly