Results 51 to 60 of about 457,295 (152)

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 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

Recent Advances in Food Allergens and Emerging Biosensing Technologies

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Food allergies have become a worldwide public health issue, highlighting the critical need for rapid, sensitive, and field‐deployable detection strategies. While traditional detection methods offer high accuracy, their high cost, operational complexity, and lengthy analysis time limit their applicability for rapid screening purposes.
Maojie Hu, Youfa Wang, Yuxin Wang, Liqiushi Deng, Geoffrey I. N. Waterhouse, Vijaya Raghavan, Jin Wang   +6 more
wiley   +1 more source

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

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

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

Nano‐Engineered Yogurt as a Functional Delivery Platform: From Encapsulation Technologies to Personalized Nutrition

eFood, Volume 7, Issue 3, June 2026.
Graphical abstract showing nanoencapsulation‐based yogurt fortification, highlighting nanocarrier incorporation, improved storage stability, enhanced bioaccessibility, targeted gastrointestinal release, nutrient absorption, and gut microbiota modulation.
Farhang Hameed Awlqadr, Mohammed N. Saeed, Ammar B. Altemimi, Ahmad F. Hama Sdiq, Othman Abdulrahman Mohammed, Sonia Morya, Syamand Ahmed Qadir, Tablo H. Salih, Khaled Arab   +8 more
wiley   +1 more source

Analysis of molecular interactions between yoghurt bacteria by an integrated genomics approach [PDF]

, 2009
The lactic acid bacteria (LAB) are a group of Gram-positive bacteria that ferment sugars such as lactose to produce mainly lactic acid. LAB are a group of industrially important microorganisms that are applied for the production of many fermented foods ...
Sieuwerts, S.
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