Results 21 to 30 of about 457,295 (152)

Effect of Fortifying Camel's Milk with Skim Milk Powder on the Physicochemical, Microbiological and Sensory Characteristics of Set Yoghurt

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, Omer Ibrahim Ahmed Hamid   +1 more
exaly   +2 more sources

Qualitative improvement of camel milk date yoghurt by addition of biosynthesized xanthan from orange waste

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

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. The incubation of yoghurt samples were done using plastic cups at 43 ºC and then stored at 4 ºC, where the chemical ...
Fawzia Bahar Eldai Saeed Ahmed, Ibtisam El Yas Mohamed El Zubeir   +1 more
exaly   +2 more sources

Yoghurt production from camel (Camelus dramedarius) milk fortified with samphire molasses and different colloids

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

Bioactive Peptide-Enriched Requeson: A Functional Dairy Product From Whey Fermentation. [PDF]

Food Sci Nutr
This study presents the production of functional Requeson from whey using lactic fermentation. Proteolysis induced by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus promotes the generation of bioactive peptides. The product is evaluated for antioxidant, ACE‐inhibitory, DPP‐IV inhibitory, mineral chelating, and antimicrobial ...
Patlan-Velázquez LF, González-Olivares LG, García-Garibay M, Alatorre-Santamaría S, Gómez-Ruiz L, Rodríguez-Serrano G, Carrasco-Navarro U, Cruz-Guerrero A.   +7 more
europepmc   +2 more sources

Preparation and Properties of Frozen Yoghurt Made from Camel Milk Fortified with Dates and Banana Fruits

Recent Progress in Nutrition
This 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

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

International Journal of Food Science and Technology
Abstract Camel milk is a nutritionally valuable product containing beneficial microorganisms that can enhance product quality, safety, and potential health benefits. This study aimed to isolate and characterise Enterococcus faecium strains from raw camel milk and assess their potential in functional yoghurt production.
Nida Bibi, Sheraz Ahmed, Faiz-Ul Hassan, Zunaira Mushtaq, Zahida Qadeer, Maham Shafiq, Muhammad Rizwan Tariq, Robert Mugabi, Emine Macit, Gulzar Ahmad Nayik   +9 more
openaire   +2 more sources

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

, 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
Heinz, Volker, Profeta, Adriano, Enneking, Ulrich, Claret Coma, Anna, Guerrero, Luis   +4 more
core   +2 more sources

ANTIFUNGAL DISINFECTANTS EFFICIENCY ON ASPERGILLUS STRAINS FROM CAMEL’S MILK AND DRINKING WATER: BIOLOGICAL DETOXIFICATION OF AFLATOXIN-M1 [PDF]

Assiut Veterinary Medical Journal, 2021
This study was conducted to assess the distribution of mold and mycotoxins in raw camel’s milk and water samples and to evaluate the fungicidal activity of three disinfectants and the detoxification capabilities of LAB towards aflatoxin M1 in camel’s ...
HASSAN MAHMOUD DIAB, AHMED SHABAN AHMED, MONA A. EL-ZAMKAN, GABER EL-SABER BATIHA, LUAY ALKAZMI   +4 more
doaj   +1 more source

Effect of probiotic fermented camel milk containing Oat milk on hyperglycemia in streptozotocin-induced diabetic rats [PDF]

مجلة دراسات و بحوث التربیة النوعیة, 2022
The present study was conducted to evaluate physicochemical, rheological, microbiological, antioxidant and sensory properties of probiotic fermented camel milk made from camel milk mixed with Oat milk. Fermented camel milk was made from camel milk served
Nahed S. Mohammed, Hanan A. Radwan
doaj   +1 more source