Results 81 to 90 of about 457,295 (152)

Detection of dry milk in pasteurized milk and yoghurt

, 1994
Two methods were developed to detect dried milk in fresh milk and yoghurt. The first method was based on the reaction with thiobarbeturic acid (TBA) while the second was based on measuring the milk reducing substances (MRS) with ferricyanide.
Abu-Lehia, Ibrahim H., Abu-Tarboush, Hamza M.   +1 more
core  

Effect of storage period on the physicochemical properties of Sudanese camel (Camelus dromedarius), milk set type yoghurt

International Journal of Life Science and Agriculture Research
The present study was carried out in the laboratory of Dal Group for Food, Department of Quality & New product development (NPD), Khartoum, Sudan, to assess the effect of storage period on physicochemical properties of camel milk set type yoghurt (CMY).
Dr. Adam Ismail Ahmed, M.G.O, Elnazier, S. A, Bakheit   +2 more
openaire   +1 more source

Peningkatan Cita Rasa dan Tekstur Yoghurt dari Susu Kambing dengan Penambahan Konsentrasi Inokulan

, 2008
The aim of the study was to show that yoghurt from goats milk can be made as an alternative milk preservative and prepare yoghurt which good quality in texture and flavour. The experiment used two treatment on yoghurt from goats milk.
Effendi, Mustofa Helmi, Chusniati, Sri
core   +1 more source

Assessment of Probiotic and Neutraceutical Properties of Camel Milk Yoghurt

International Journal of Current Microbiology and Applied Sciences, 2018
Lokesh Tak, Basant Bais, Raghvendar Singh, Sanjay Singh, T.C. Nayak   +4 more
openaire   +1 more source

Fatty acids composition of dromedary and bactrian camel milk in Kazakhstan

, 2006
The fatty acid composition is probably linked to one of the health effects attributed to camel milk. In the present paper, the fatty acid compositions of dromedary camel, bactrian camel and hybrids are analysed in Kazakhstan where all these species ...
Montet, Didier, Serikbaeva, Asia, Faye, Bernard, Narmuratova, Meiramkul, Loiseau, Gérard, Barouh, Nathalie, Konuspayeva, Gaukhar   +6 more
core  

The Prevalence of Brucella spp. in camel milk marketed from North Eastern Province, Kenya

, 2012
The camel is the dominant livestock in North Eastern province where it provides sustenance to many people especially during the frequent dry periods when other animals die or are unthrifty.
Wanjohi, M, Bebora, L, Gitao, C G
core  

Camel milk in the horn of Africa: production systems, physicochemical, and nutritional quality, traditional utilization, safety, and market value chain dynamics. [PDF]

Food Sci Anim Resour
Mahdi Hassan S, Bekele Tola Y, Fikreyesus Forsido S, Arimi J, Abera Teka T, Makiso Urugo M.   +5 more
europepmc   +1 more source

Advancements in Camel Milk Drying Technology: A Comprehensive Review of Methods, Chemical Composition, and Nutritional Preservation

With interest in camel milk growing due to its nutrients and biologically active compounds, research into methods of processing and drying it is crucial. In recent decades, extensive studies have explored its chemical composition and health benefits with
Jelena Zagorska, Kristine Majore, Aidana Yessenova, Fatima Dikhanbayeva, Ayaulym Rakhmatulina, Nurbek Aralbayev, Dinara Tlevlessova   +6 more
core   +1 more source

Exploration of Milk and Dairy Products: Sensory, Physicochemical Characteristics and Processing Technologies. [PDF]

Foods
Natrella G, Faccia M.
europepmc   +1 more source

Influence of probiotic bacteria isolated from camels' milk on the physicochemical properties of camels’ milk stirred yoghurt

Research Journal of Animal and Veterinary Sciences, 2018
openaire   +1 more source