PRODUCTION OF FUNCTIONAL BIO - YOGHURT MADE FROM CAMEL MILK, SKIM MILK RETENTATE AND FORTIFIED WITH SWEET POTATO POWDER
نویسندگان
چکیده
منابع مشابه
Yoghurt production from camel (Camelus dramedarius) milk fortified with samphire molasses and different colloids
In this study, yoghurt was produced from camel (Camelus dramedarius) milk with whey protein isolate (3 % w/v) and fortified with 3 % (w/v) traditional samphire molasses (TSM) (YTSM), 3 % (w/v) TSM+0.1% (w/v) κ-carrageenan (YTSMC) or 3 % (w/v) TSM+0.05 % (w/v) xanthan gum (YTSMX). In yoghurt samples, physical-chemical properties, texture, color and sensory analysis were determined on the 1st, 5t...
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regarding the unique properties of camel milk, it can be used as a nutraceutical product. in this study, the effect of different variables on the quality characteristics of synbiotic yoghurt made from camel milk was studied. independent variables (all in three levels) in this study were: β-glucan (prebiotic agent) 0 - 1 - 2%, fat content 0 - 2.5 - 5%, the amount of probiotic bacteria 0.5 - 1 –...
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I~has. been gen~rally agreed that the camel has the ability to produce more milk of good composition for a longer period of time In an environment of extreme temperature, drought and lack of pasture. In arid zones and drylands, camel has been termed as the goal animal in 21st century. Daily milk yield of camel varies from 3.5 litres (under desert conditions) to 40 litres (under intensive manage...
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The aim of this study was to determine physicochemical, microbial properties and antioxidant activity of fermented camel milk (Chal) and introduce it as a functional food. The protein content of the samples was determined using Kjeldahl method and total dry matter using oven drying method. The amount of fat content with Gerber method and pH was measured using a pH meter. Antioxidant activity wa...
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Background and Objectives: Consumption of whole dairy products has declined due to the awareness of possible harmful effects of fat on consumers’ health. The purpose of the present paper was to investigate the possibility of substituting the Ultra-high temperature processing (UHT) whole milk with partially hydrolyzed κ-casein to manufacture a UHT skim milk. Materials and Methods: UHT skim milk ...
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ژورنال
عنوان ژورنال: Egyptian Journal of Agricultural Research
سال: 2019
ISSN: 1110-6336
DOI: 10.21608/ejar.2019.68711