Results 21 to 30 of about 11,624 (150)
Banana Frozen Yoghurt from Camel Milk
Pakistan Journal of Nutrition, 2010 This study is conducted in the dairy laboratory of the faculty of Agricultural Technology and Fish Sciences, Al-Neelain University. The objective of this study was to investigate the possibility of manufacture frozen yoghurt from camel milk with banana flavor and investigate the suitable levels of banana which were 10, 12 and 14%. pH value, fat%, total
Salma Kh Ahmed +2 more
exaly +3 more sources
Physicochemical properties of probiotic frozen yoghurt made from camel milk
International Journal of Dairy Technology, 2011 The purpose of this research was to determine and compare the physicochemical properties of probiotic frozen yoghurts made from camel and cow milks. The results showed that the viscosity of frozen yoghurt made from camel milk was significantly higher (P
Elsayed A Ismail
exaly +3 more sources
LWT - Food Science and Technology, 2019 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 ...
Ali Mohsin +2 more
exaly +3 more sources
Camel Milk Production System in Türkiye
Turkish Journal of Agriculture: Food Science and Technology, 2022 Camels are known as "ship of the desert" and "beast of burden" and resistant to harsh climatic conditions. Their function has changed in the modern world and they have become a food source like other farm animal species.
Atakan Koç
doaj +3 more sources
IMPROVING THE QUALITY OF YOGHURT MANUF ACTURED FROM CAMEL MILK [PDF]
Journal of Food and Dairy Sciences, 2007 Camel milk is nearly complete nutritive food. Moreover it contains curative agents against many bacterial and viral diseases. Therefore the current study was preformed to study the effect of using sodium alginate impact as an acid stabilizer at ratios of
M. Moussa, Om- el saad El-gammal
doaj +2 more sources
Camel milk: As a New Protein Source to Use for Yoghurt Production
Turkish Journal of Agriculture: Food Science and Technology, 2020 The main purpose of this study was to investigate the possibilities of technological production of camel milk yoghurt. First of all, denaturation of antimicrobial substances in camel milk by heat treatment and their effects on pH decrease and on the ...
Selda Bulca, Atakan Koç
doaj +2 more sources
Assessment of Probiotic and Neutraceutical Properties of Camel Milk Yoghurt
International Journal of Current Microbiology and Applied Sciences, 2018 1 Department of Livestock Products Technology, College of Veterinary and Animal Science, Rajasthan University of Veterinary and Animal Sciences, Bikaner, Rajasthan-334001, India 2 National Research Centre on Camel, Bikaner, Rajasthan-334001, India 3 ...
Lokesh Tak +4 more
semanticscholar +2 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
Processing Challenges and Opportunities of Camel Dairy Products [PDF]
International Journal of Food Science, 2017 A review on the challenges and opportunities of processing camel milk into dairy products is provided with an objective of exploring the challenges of processing and assessing the opportunities for developing functional products from camel milk.
Tesfemariam Berhe +4 more
doaj +2 more sources
Food Science & Nutrition Technology, 2021 The present study was conducted in the laboratory of Dal Group for food, department of quality and new product development (NPD), Khartoum, Sudan, to assess the sensory properties of camel milk set type yoghurt fortified with 4% milk protein, 1% gum ...
Ahmed Ai
semanticscholar +2 more sources