Results 41 to 50 of about 385 (124)

A Study on Mixing Camel Milk with Cow, Sheep and Goat Milk in Different Proportions in Yoghurt Production

Turkish Journal of Agriculture - Food Science and Technology, 2019
Recently, the use of camel milk has increased as a new and alternative animal protein source for human consumption. However, there are some differences in the composition of camel milk compared with other kind of milk sources. One of these differences is that camel milk contains in high concentrations of antimicrobial agents such as lysozyme ...
Selda Bulca, Bengisu Dumanoğlu, Ömer Cem Özdemir   +2 more
openaire   +3 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
openaire   +1 more source

Sensory Evaluation of Camel Milk Set Type Yoghurt as Affected by Addition of Starch, Skim Milk and Storage Periods

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 Arabic in order to assess the effect of addition of skim milk powder and modified starch either ...
openaire   +1 more source

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 accessible and easy to preserve is essential.
Mamadou SOUFOUNTERA, Cheickna DAOU, Siaka D TRAORE, Fanta GUINDO, Mouctar COULIBALY   +4 more
openaire   +1 more source

Dietary Supplementation of Olive Pomace in Lactating Buffaloes: Effects on Milk and Yogurt Composition and Fatty Acid Profile

Veterinary Medicine and Science, Volume 12, Issue 5, September 2026.
Olive pomace in lactating buffaloes: Fifteen lactating buffaloes were fed with 0%, 7.5%, and 15% olive pomace substituted with wheat flour for 45 days. Replacing olive pomace with wheat flour in the diet of lactating buffaloes increased milk fat, the concentration of short‐chain and unsaturated fatty acids, and conjugated fatty acids.
Tahereh Mohammadabadi, Siamak Amindavar, Morteza Chaji   +2 more
wiley   +1 more source

Effect of Butternut Squash (<i>Cucurbita moschata</i>) Seed Powder on the Chemical and Rheological Properties of Stirred Cultured Camel Milk and Yoghurt

Food and Nutrition Sciences (Print)
Joseph Ochieng Anyango
exaly   +2 more sources

Effect of added Bovine Casein and Whey Protein on the quality of Camel and Bovine Milk Yoghurts

Emirates Journal of Food and Agriculture, 2019
The aim of this study is to evaluate the effect of fortification of camel milk (CM) and bovine milk (BM) with 1-4% of bovine casein (CN) and/or whey protein (WP) on the quality of yoghurts after 12 hours of fermentation. Response surface methodology was used to design the experiment. Yoghurts were evaluated for pH, acidity, hardness and rheology.
Afaf Kamal-Eldin, Bhawna Sobti
openaire   +2 more sources

Seasonal Variation and Health Risk Assessment of Aflatoxin M1 in Milk From the Central Region of Iran

Veterinary Medicine and Science, Volume 12, Issue 4, July 2026.
Seasonal monitoring of milk in central Iran revealed widespread aflatoxin M1 contamination, with significant health risks—especially for children—highlighting the urgent need for targeted control strategies. ABSTRACT Background Aflatoxin M1 (AFM1) contamination in milk is a major public health concern due to its carcinogenicity and resistance to ...
Pedram Hashemi, Mohammadhosein Movassaghghazani, Milica Zekovic   +2 more
wiley   +1 more source

Traditional Fermented Dairy Products as Reservoirs of Bifidobacterium With Probiotic Potential: From Microbial Diversity to Functional Characterization

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Traditional fermented dairy products (TFDPs) are complex microbial ecosystems that may serve as reservoirs of many microorganisms, including those with probiotic potential such as Bifidobacterium species and lactobacilli. Although bifidobacteria are widely used as probiotic microorganisms in defined formulations, their occurrence, persistence,
Mst. Umme Habiba, Md. Morshedur Rahman, Mary Ann Augustin, Cristian Varela, Helen Morris, Hayriye Bozkurt   +5 more
wiley   +1 more source

Fortification of camel milk bio-yogurt with brewer’s spent yeast cell wall by-products: Effects on physiochemical properties, nutritive value, and sensory characteristics [PDF]

Journal of Food and Dairy Sciences
The polysaccharides of the spent brewer's yeast cell wall of Saccharomyces cerevisiae are insoluble material in water and alkali solutions, which assumes its biological actions and limits its appliance range.
A. Ibrahim, E. Atwaa, E. Abd El-Sattar
doaj   +1 more source