This study was conducted to study the use of different ratios of Lemongrass (2 & 4%) and Rosemary (1 & 2%) extracts in manufacture of fermented camel milk beverage. The chemical composition and nutritional values of camel milk, Lemongrass and Rosemary extracts were performed. All fermented camel milk beverage samples were analyzed for chemical, phenolic compounds, antioxidant activity, total volatile free fatty acids (TVFFA), microbiological and sensory properties when fresh and during storage (21 days) at 4±1°C. Our results indicated that, there were increases of total solids, fat, protein, ash and TVFFA contents in the flavoured samples with two plant extracts than that of control samples. Moreover, all the pH values significant decreased with the prolonging the storage period in all treatments. In addition, there were decreases in antioxidant activity and phenolic compounds of all treatments during storage period in all treatments. Microbiologically, the counts of Str. thermophilus, Lb. delbrueckii subsp. bulgaricus and total count increased at the 14 days of storage then decreased up to the end of storage period in all treatments. Generally, the data concluded that using of 4% Lemongrass and 1% Rosemary extract were gained higher scores for organoleptic properties than other treatments.
Corn milk has been recently considered an innovation in milk products. In this regard, the current study was conducted to study the chemical composition of soft cheese made by replacing cow milk with corn milk at different concentrations of up to 40%. The moisture, acidity, total protein, fat, ash, bioactive components (total phenolic compounds and antioxidant activity), cheese yield, microstructure, textural characteristics, and organoleptic characteristics of this soft corn‐supplemented cheese were studied. Results obtained indicate that the increasing ratio of corn milk led to an increase in the content of phenolic components and DPPH scavenging activity. Cheese yield was increased by increasing the replacement ratio. The cheese, made by replacing up to 20% of cow milk with corn milk, had the highest sensory evaluation score. An electron microscopy examination showed that adding corn milk to soft cheese improved the microstructure. Novelty impact statement The industrialization of corn milk into cheese is very appealing in order to address the issues associated with low solid corn milk content. We produced potential, beneficial, and low‐cost soft cheese by replacing cow milk with corn milk by up to 40%. The nutritional and technological value of the resulting cheese has significantly increased.
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