texture, acidity, flavor, taste and general acceptability scores. This study concluded that Mudaffara cheese can be flavored with Syrian thyme at a rate of 0.3 and 0.5%.
This experiment was designed in order to assess the addition of papaya fruits pulp on processing properties and compositional quality of camel milk yoghurt. Three treatments consisted of addition of papaya (0%, 3% and 7%) were made. The incubation of yoghurt samples were done using plastic cups at 43 ºC and then stored at 4 ºC, where the chemical components were determined seven times at regular intervals during 21 days. The obtained data revealed that the addition of papaya fruits pulp showed significant (P<0.001) effect on all physicochemical properties of camel milk yoghurt. There were significant increased in total solids, fat and ash content, while significant decrease were found for levels of protein and acidity for the yoghurt samples made from camel milk fortified with papaya. The storage period also showed significant (P<0.001) effect on all physicochemical properties of camel milk yoghurt. The present study concluded that addition of papaya pulp improved processing properties and the chemical constituents of camel milk yoghurt. Effort on raising the awareness among urban consumers about the nutritional and functional contribution of camel milk and products is highly recommended.
Introduction: Camel milk provides high nutrient content for people living in harsh environments. The current study evaluates levels of vitamins A and E in camel milk in different production systems. Materials and methods: The camel milk samples were gathered from a total of 42 lactating she-camels that were in varying phases of the nursing process at the second and third parties in the state of Khartoum, Sudan. Semi-closed and closed farms, as well as grazing ranges, were used for the rearing of she-camels (14 milk samples were collected from each production system). Results: The findings revealed that a high level of vitamin A was observed in the camel milk samples obtained from the she-camels at third parties in the grazing range. Second parties in the confined farm recorded highly significant amounts of vitamin E. The results demonstrated that the vitamin A content of camel milk was strongly impacted by both the types of production methods and parity orders. In contrast, vitamin E was only significantly affected by parity orders. Conclusion: In conclusion, the production system and parity orders significantly impact camel milk levels of vitamins A and E. However, further studies are needed to correlate all the contributing factors to the levels of camel milk vitamins.
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