Nutritional and Organoleptic Properties of Oat Milk Dessert Enriched with Paneer and Standardized Milk

Biological and organoleptic properties of milk protein as affected by dilution with non-esential nitrogen sources

effect of bataine and sulphate supplement on wool and milk characteristics and lambs performance in naine ewes

تعداد 20 رأس میش نژاد نائینی 6+-24 ماهه، با میانگین وزن 2/3-+40 کیلوگرم، همراه با 20 رأس بره های آنها در قالب طرح کاملا تصادفی اثر بتائین و مکمل سولفات بر خصوصیات شیر و پشم و عملکرد بره ها بررسی شد. میش ها بطور تصادفی در چهار تیمار قرار گرفتند. تیمارها عبارت بودند از: 1-گروه شاهد 2-بتائین (05/0 درصد ماده خشک) 3-سولفات (24/0 سولفور درصد ماده خشک 4-بتائین هرماه با سولفات. جیره غذائی طبق nrc با مح...

Microbiological, biochemical and organoleptic properties of fermented-probiotic drink produced from camel milk

The microbiological and biochemical changes occurred during the fermentation of camel milk inoculated by three selected bacterial starter, were investigated as well as the sensory evaluation of the product. Milk samples were collected from camel herds of southeastern of Iran. Chr. Hansen ABT-10 starter including Lactobacillus acidophillus, Biphidobacterum biphidum and Sterptococcus...

Conjugated Linoleic Acid Enriched Milk: A Designer Milk with Potential

Compositional, Rheological and Organoleptic Qualities of Camel Milk Labneh as Affected by Some Milk Heat Treatments

The present study was carried out to investigate the chemical, rheological and microstructure properties of camel milk Labneh. Labneh samples were manufactured from camel milk thermally treated at 63° (T1), 85° (T2) and 95°C (T3) for 30 min, whereas the control sample was manufactured from camel milk pasteurized on 72°C for 15 sec. Chemical composition of resultant Labneh samples showed that to...