Results 31 to 40 of about 457,295 (152)
Nutritional Profile, Processing and Potential Products: A Comparative Review of Goat Milk
Dairy, 2022 Goat milk contains an abundance of different macro and micro-nutrients. Compared with other milk, goat milk is a viable option due to its low allergy levels and is preferred for infants with cow milk allergies. A wide variety of goat milk-based products,
Gulzar Ahmad Nayik +5 more
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Improving the quality of set yoghurt using milk fat globule membrane fragments [PDF]
, 2023 Lacprodan PL20, a dairy ingredient that is rich in protein and polar lipids, was added into set yoghurts produced from nonhomogenized raw milk. The set yoghurts were prepared using concentrations of 2%, 4%, and 6% Lacprodan PL20, while the control sample
Colgrave, Michelle L. +8 more
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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 viscosity were analysed. Although the pH decrease was present, the viscosity of camel milk didn’t change.
Selda Bulca, Atakan Koç
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NUTRITIONAL QUALITY, PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF CAMEL MILK IN NORTH SINAI GOVERNORATE [PDF]
Journal of Food and Dairy Sciences, 2013 Thisstudywas aimed to evaluate the nutritional quality and compare the general physic-chemical characteristics and microbial properties of camel milk in North Sinai Governorate.
M. Shahein, M. Hashim, W. Nasr
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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
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The camel milk sector in Mediterranean basin [PDF]
Camel milk is a new product on the market around the Mediterranean Basin (MB). The objective of the paper was to achieve a state-of-the-art regarding the camel milk sector around the MB and its constraints and challenges to overcome.
Faye, Bernard +4 more
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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 +3 more
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EFFECT OF MILK SUPPLEMENTATION WITH VARIOUS TYPES OF MILK PROTEINS ON PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF BIO-FERMENTED CAMEL’S MILK. [PDF]
Journal of Food and Dairy Sciences, 2015 In the present work, the influence of milk supplementation on physiochemical, microbiological and sensory properties of probiotic camel's yoghurt during refrigerated storage period of 21 d was studied.
A. Ibrahim
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Camel Milk Production System in Türkiye [PDF]
, 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
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