Results 11 to 20 of about 385 (124)
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.
Hany Yehia +2 more
exaly +3 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 +6 more
europepmc +3 more sources
EFFECT OF CARRAGEENAN ON THE PHYSIOCHEMICAL AND TEXTURAL PROPERTIES OF CAMEL MILK YOGHURT. [PDF]
Minia Journal of Agricultural Research and DevelopmentThis 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 +2 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. Samples of yoghurts after their fermentation and during storage were determined for proximate physicochemical and bioactive activities.
Abeer M. Abd Elhamid +1 more
exaly +2 more sources
مجلة بحوث التربية النوعية, 2017 Currently there are no camel milk derived products, such as yoghurt or cheese, available in supermarkets. Furthermore, the presence of bioactive substances in camel milk has been reported to have useful effects.
Naeem M. Rabeh
doaj +2 more sources
Advance Journal of Food Science and Technology, 2013 The present study was carried out in the milk processing unit at college of animal production Science and Technology, Sudan University of Science and Technology during January-May 2012. The effect of fortification with skim milk powder (0, 5 and 7%) to the camel's milk on the quality of yoghurt during storage was investigated.
Mortada Mohammed Salih +1 more
exaly +2 more sources
LWT - Food Science and Technology, 2019 Abstract Camel milk is worldwide known for its profound nutritional value. However, the poor curd formation of camel milk renders low consumer acceptability. In current study, xanthan gum was added in the production process to attain an adequate firmness factor. Further for enhancing consumer acceptability, dates paste was also added.
Ali Mohsin, Sobia Niazi, Meijin Guo
exaly +2 more sources
Recent Progress in NutritionThis study was conducted to process frozen yoghurt (FY) from camel milk (CM) flavored with either 5% or 8% banana (B) or dates (D). The mix of FY consists of stirred yoghurt, sugar, Gum Arabic, and banana (<em>Musa lutea</em>) or dates (<em>Phoenix dactylifera</em>).
Ibtisam E M El Zubeir
exaly +2 more sources
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 +4 more sources
Techno-Functional Properties and Antioxidant Activities of Lactose-Hydrolyzed Stirred Yoghurts Fortified With Hawthorn Fruit. [PDF]
Food Sci NutrThis graphical abstract illustrates the production workflow of lactose‐hydrolyzed stirred yoghurts fortified with hawthorn fruit puree (5%, 10%, 15%) and turmeric, alongside the evaluation of their physical and sensory properties over a 21‐day storage period.
Fidan M +4 more
europepmc +2 more sources