Results 11 to 20 of about 11,624 (150)

Camel milk consumption patterns and perceptions in the UAE: a cross-sectional study [PDF]

Journal of Nutritional Science, 2022
Camel milk has been consumed for centuries due to its medicinal and healing properties. The present study aims to investigate the consumption patterns of camel milk and perceived benefits and risks among adults in the United Arab Emirates.
Leila Cheikh Ismail, Tareq M. Osaili, Maysm N. Mohamad, Hala Zakaria, Aaesha Ali, Asma Tarek, Alizeh Ashfaq, Mohamed A. Al Abdouli, Sheima T. Saleh, Rameez Al Daour, Radhiya AlRajaby, Lily Stojanovska, Ayesha S. Al Dhaheri   +12 more
doaj   +3 more sources

Consumer Acceptance and Preference for Camel Milk in Selected European and Mediterranean Countries [PDF]

Sustainability, 2022
In this paper, we analyse consumer acceptance, preferences and attitudes to camel milk based on a cross-country study based on qualitative focus groups with consumers. Outside the main consumption countries where camel milk is a regular part of the daily
Adriano Profeta, Ulrich Enneking, Anna Claret   +2 more
exaly   +4 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, Hanaa Sakr, Manal Naeim, H. Hattem   +3 more
doaj   +3 more sources

EFFECT OF CARRAGEENAN ON THE PHYSIOCHEMICAL AND TEXTURAL PROPERTIES OF CAMEL MILK YOGHURT. [PDF]

Minia Journal of Agricultural Research and Development
This study aimed to evaluate the effect of adding carrageenan to camel milk to manufactureyoghurt compared to cow milk yoghurt. The results indicated that yoghurt made from camel milkshowed a lower pH value, higher titratable acidity, vitamin (C), DPPH ...
doaj   +3 more sources

A Study on Mixing Camel Milk with Cow, Sheep and Goat Milk in Different Proportions in Yoghurt Production

Turkish Journal of Agriculture: Food Science and Technology, 2019
Recently, the use of camel milk has increased as a new and alternative animal protein source for human consumption. However, there are some differences in the composition of camel milk compared with other kind of milk sources. One of these differences is
Selda Bulca, Bengisu Dumanoğlu, Ömer Cem Özdemir   +2 more
doaj   +4 more sources

Camel milk products beyond yoghurt and fresh milk: challenges, processing and applications. [PDF]

J Food Sci Technol, 2023
Camel (Camelus dromedarius and (Camelus bactrianus) are commonly domesticated in the arid and semi-arid regions because they are well adapted to live in harsh climatic conditions. Camel milk is widely consumed in these regions due to its high nutritional value and medicinal properties. It is rich in protein, minerals and vitamins.
Marete PK, Mariga AM, Huka G, Musalia L, Marete E, Mathara JM, Arimi JM.   +6 more
europepmc   +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 Nutrition
IntroductionFermented 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, Sally S. Sakr, Asmahan A. Ali, Khalid A. Alsaleem, Mohammed Aladhadh, Thamer Aljutaily, Mona S. Almujaydil, Raed Alayouni, Ateteallah Hassan, Hassan Barakat, Mohamed F. Y. Hassan   +10 more
doaj   +3 more sources

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 [PDF]

Food Science and Nutrition, 2021
In this study, the effect of different concentrations (0.2%, 0.1%, and 0%) of some plant seed gums (Qodume Shahri (Lepidium perfoliatum) and cress (Lepidium sativum)) as the stabilizer on the flow behavior, textural, and sensory properties of frozen ...
Morteza Khomeiri, Amir Daraei Garmakhany   +1 more
exaly   +4 more sources

The Effect of Banana Fiber and Banana Peel Fiber on the Chemical and Rheological Properties of Symbiotic Yogurt Made from Camel Milk

International Journal of Food Science, 2021
Functional foods play an important role in human health by prevention of disease. A variety of functional foods are produced around the world. Recently, the consumption of dairy products containing probiotic bacteria and prebiotics (synbiotic) has ...
Younes Safdari, Mohsen Vazifedoost, Zohreh Didar, Bahareh Hajirostamloo   +3 more
doaj   +3 more sources

The potentiality of papaya (Carica papaya) fruit pulp on the functional properties and physicochemical content of camel milk yoghurt

MOJ Food Processing & Technology, 2021
This experiment was designed in order to assess the addition of papaya fruits pulp on processing properties and compositional quality of camel milk yoghurt. Three treatments consisted of addition of papaya (0%, 3% and 7%) were made.
Ibtisam E M El Zubeir
exaly   +3 more sources