Results 81 to 90 of about 11,624 (150)
The European Union One Health 2024 Zoonoses Report
EFSA Journal, Volume 23, Issue 12, December 2025.Abstract This report by the European Food Safety Authority and the European Centre for Disease Prevention and Control presents the results of zoonoses monitoring and surveillance activities carried out in 2024 in 27 Member States (MSs), the United Kingdom (Northern Ireland) and eight non‐MSs, according to the Zoonoses Directive 2003/99/EC.
European Food Safety Authority (EFSA) | European Centre for Disease Prevention and Control (ECDC)
wiley +1 more source
Food ResearchThe production of yoghurt from camel milk (CML) is limited due to weak gel formation. As a trial to produce CML-set-type yoghurt, sixteen treatments were prepared from CML, cow milk, and stabilizers (gelatin and gum-Arabic; 1:1) using a D-optimal design.
E. Hamad, K. Musa
semanticscholar +1 more source
ORGANOLEPTIC EVALUATION OF THE DRINKING YOGHURT DEVELOPED FOR HERODIETIC NUTRITION
, 2021 The article presents the results of a study of the organoleptic evaluation of the composition of the samples, made in the development of drinking yogurt technology for gerodietic nutrition.
ZH. P. Dimitrov +3 more
core
Rimma Badmaeva, about Kalmyk cuisine
, 2019 Rimma talks about Kalmyk cuisine: The Kalmyks love lamb most of all. Lamb can be used to make various dishes, including dumplings, tyunteg, soup, and khuursn makhn (fried lamb with pasta). Intestines are used to make sausages.
core +1 more source
, 2006 Microorganisms (aerobic bacteria, coliforms, lactic acid bacteria, psychrotrophs, lipolytic bacteria and yeasts) were isolated from 20 samples of shmen, a traditional clarified butter made from sour camel milk in the Algerian Sahara.
Nour-Eddine, Karam, Mourad, Kacem
core +1 more source
, 2010 This is the first report describing microbiological, physicochemical properties and fatty acid composition of a traditional butter produced from cows’ milk in East of Algeria.
Leghouchi, Essaid +2 more
core +1 more source
, 2015 This paper had been presented for promotion at the university of Khartoum. To get the full text please contact the other at Ibtisammohamed@hotmail.comThe present study was conducted to process yoghurt from non traditional sources of milk.
I E M El Zubeir, M A E Basher, M H Alameen, M A S Mohammed, E S Shuiep
core
, 2009 Twenty six lactic acid bacteria were isolated from sheep’s Dhan, a traditional butter made from sheep’s milk in Jijel (East of Algeria). These strains belong to three genera: Lactococcus, Leuconostoc and Lactobacillus. The results showed that Lactococcus
Boudjerda, Jamel +3 more
core +1 more source
Properties and utilisation of camel milk
, 2006 It has been shown that a typical source of camel milk in Jordan contains 123g l-1 total solids, of which around 27g is protein, 30g fat, 39g lactose and 8.2g ash.
Gammoh, Sana' Issa
core
Preparation and consumer acceptability tests of fermented camel milk in Kenya
, 2017 There are estimated to be 600000 camels (Camelus dromedarius) in Kenya (Wandera, 1985). Almost 80% of these are kept by pastoral tribes living in arid areas in eastern and north-eastern parts of the country.
Bachmann, Marc R. +2 more
core