Results 11 to 20 of about 457,295 (152)

Antioxidant and antibacterial activity of two dairy camel milk products: yoghurt and cheese [PDF]

Emirates Journal of Food and Agriculture
This work focused on producing yoghurt and cheese from camel milk and assessing their physicochemical features along with biological activities. Converting camel milk into fermented products such as yoghurt and cheese is a common preservation approach ...
Imen Fguiri, Amel Sboui, Samira Arroum, Mohamed Dbara, Mohamed Hammadi, Touhami Khorchani   +5 more
doaj   +5 more sources

Physicochemical, Microbiological, and Sensory Properties of Set-Type Yoghurt Supplemented with Camel Casein Hydrolysate

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 M Yehia, Manal F El-Khadragy, Elsayed A Ismail   +2 more
exaly   +4 more sources

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   +2 more sources

Impact of co-fermenting modified camel milk using yogurt starter culture and <i>Limosilactobacillus fermentum</i> on the quality of quinoa-supplemented fermented milk products. [PDF]

Front Nutr
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
Alsadun AFA, Sakr SS, Ali AA, Alsaleem KA, Aladhadh M, Aljutaily T, Almujaydil MS, Alayouni R, Hassan A, Barakat H, Hassan MFY.   +10 more
europepmc   +2 more sources

Effects of the Addition of Starches and Storage Duration on the Chemical Composition, Physicochemical, Rheological, and Sensory Properties of Yoghurt: A Review. [PDF]

Int J Food Sci
Reduced fat yoghurt is the most consumed type of yoghurt in the world, especially in developed countries. The shared opinion according to which it is better for health than plain yoghurt does not have a scientific basis. Many cohort studies instead suggest that full fat dairy products intakes have an inverse association with obesity and overweight ...
Franklin NK, Robert N.
europepmc   +2 more sources

Camel Milk as a Functional Food: Nutritional Composition, Health-Promoting Benefits, and Safety Considerations. [PDF]

Food Sci Nutr
Camel milk contains low lactose, unique casein proteins, high vitamin contents, and diverse bioactive compounds that support metabolic health, immune function, organ protection, gut health, physical development, and brain function. Its benefits are mediated through antioxidant, anti‐inflammatory, insulin‐like effects, and immunomodulatory mechanisms ...
Bereda G, Uthirapathy S, Ahamad J.
europepmc   +2 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   +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, Mervet M. Elbayoumi   +1 more
exaly   +2 more sources

EFFECT OF HOME MADE CAMEL MILK YOGHURT SUPPLEMENTED WITH FIG AND HONEY BEE IN RATS WITH INDUCED STEATOHEPATITIS

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

Kluyveromyces marxianus KLU1 Increases the Cell Density and Survival of Lacticaseibacillus rhamnosus GG in Dried Kurut. [PDF]

Mol Nutr Food Res
ABSTRACT Kurut is a traditional acid‐coagulated dairy fermented product from Kazakhstan, China, Turkey, and some Central Asian countries. It can be consumed either fresh, semi‐dried, or dried. In this study, probiotic Lacticaseibacillus rhamnosus GG (LGG) dried kurut was produced with and without the addition of Kluyveromyces marxianus KLU1, a yeast ...
Tuganbay A, Yousefvand A, Kolsi A, Zhang D, Saris PEJ.   +4 more
europepmc   +2 more sources