Results 31 to 40 of about 11,624 (150)

Acid Gelation Properties of Camel Milk—Effect of Gelatin and Processing Conditions [PDF]

Food and Bioprocess Technology, 2022
This study investigated the effects of glucono-delta-lactone (GDL) concentrations (0.8–1.2%, w/w), gelatin content (0.6–1.0%, w/w) and processing conditions on the properties of camel milk acid gels.
T. Ho, Jiadi Zhao, N. Bansal
semanticscholar   +2 more sources

Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality. [PDF]

Food Sci Nutr
Traditional Ethiopian fermented foods and beverages such as Injera, Kocho, and Tella provide important health benefits, including improved nutrient bioavailability, gut health, and digestibility. However, challenges such as lack of standardization, insufficient documentation, and economic constraints limit their wider development and commercialization.
Worku LA, Bachheti RK, Rana V, Joshi G, Bachheti A, Pandey DP.   +5 more
europepmc   +2 more sources

Evaluation of the effect of different types of stabilizers and salt on improving the physico-chemical properties of camel milk yoghurt

African Journal of Science, Technology and Social Sciences, 2022
Camel milk is recognised for its nutritional and medicinal properties. Camels are very resilient can also withstand harsh and hot climatic conditions and produce milk over a long period of time when other livestock succumb.
Joshua M. Arimi, Florence Mwobobia
semanticscholar   +2 more sources

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, Yash D. Jagdale, Sailee A. Gaikwad, Anupama N. Devkatte, Aamir Hussain Dar, Mohammad Javed Ansari   +5 more
doaj   +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

PRODUCTION OF FUNCTIONAL BIO - YOGHURT MADE FROM CAMEL MILK, SKIM MILK RETENTATE AND FORTIFIED WITH SWEET POTATO POWDER [PDF]

Egyptian Journal of Agricultural Research, 2019
The goal of this study was done to estimate the effect of partially replacement of camel's milk with skim milk retentate (SMR) as well as fortification with sweet potato powder (SPP) on the physicochemical, rheological, microbiological, microstructure ...
H. Omar, Amal M. M. El-Nimer, M. A. Ahmed, H. M. Hassaan   +3 more
semanticscholar   +2 more sources

CHARACTERIZATION OF FRESH CAMEL MILK, OPTIMIZATION OF PRODUCTION AND DETERMINATION OF THE QUALITY OF YOGHURT OBTAINED BY THE EXTRACT OF BALANITES AEGYPTIACA FRUITS

International Journal of Agriculture, Environment and Bioresearch, 2023
The transformation of milk into yogurt requires the use of lactic ferments. Given the high cost of these products, the difficulties related to their preservation and their accessibility, the need to replace them with others that are less expensive, more ...
Mamadou Soufountera, Cheickna Daou, S. Traoré, F. Guindo, M. Coulibaly   +4 more
semanticscholar   +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 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

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