Results 51 to 60 of about 11,624 (150)

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

Food and Nutrition Sciences
Collins K. Kangogo, P. Muliro, Joseph O. Anyango   +2 more
semanticscholar   +2 more sources

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
doaj   +1 more source

Probiotic Frozen Yoghurt Production Using Camel Milk (Camelus dromedarius) with Improved Functions by Strawberry Guava (Psidium littorale var. cattleianum) Fortification

British Journal of Applied Science & Technology, 2016
Nazan Kavas, Gökhan Kavas
semanticscholar   +2 more sources

Recent Advances in Camel Milk Processing

Animals, 2021
Simple Summary The camel milk market was limited for a long time by its almost exclusive self-consumption use in nomadic camps. Significant development has been observed for the past two or three decades, including internationally, boosted by its ...
G. Konuspayeva, B. Faye
semanticscholar   +1 more source

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
doaj   +1 more source

Evaluation of Silicon Concentration in Milk from Different Species and in Certain Dairy Products in Egypt [PDF]

Journal of Food and Dairy Sciences, 2017
Silicon plays an important role in bone formation and connective tissue metabolism. Although biological interest in this element has recently been increased, limited information exists about the silicon concentration of foods.
Magda Abd El Aziz, Mounira Ahmed, M. El Nawawy, W. Azer, H. Sobhy   +4 more
doaj   +1 more source

Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties

, 2023
Comparative physicochemical, biochemical, textural, and rheological properties of yoghurts produced using buffalo, camel, cow, goat, and sheep milk were analysed.
Oz, Emel, Charles S. Brennan, Bakırcı, İhsan, Thom Huppertz, Mohammad Rizwan Khan, Terzioğlu, Murat Emre, Khan, Mohammad Rizwan, Fatih Oz, Elobeid, Tahra, Aadil, Rana Muhammad, İhsan Bakırcı, Tahra Elobeid, Brennan, Charles S., Emel Oz, Rana Muhammad Aadil, Huppertz, Thom, Oz, Fatih, Ryszard Amarowicz, Murat Emre Terzioğlu, Amarowicz, Ryszard   +19 more
core   +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

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

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