Evaluation of Chemical Composition of Yoghurt Made from Camel and Camel-Sheep Milk Mixtures During Storage

Ibrahem, Shimaa Ahmed; El-Zubeir, I. E. M.

doi:10.3923/ijds.2016.35.40

Cited by 5 publications

(11 citation statements)

References 17 publications

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“…A modification of the yoghurt pH was also noted by Ibrahem and Zubeir [ 64 , 71 ], who investigated for the first time the effect of mixing CaM and EM on yoghurt during cold storage (29 days at 4 °C). The mixtures studied included pure CaM, 1.5CaM:1EM ( v / v ), and 1CaM:1.5EM ( v / v ) with same starter cultures used in both pieces of research.…”

Section: Acidity and Ph Of Yoghurtsupporting

confidence: 56%

“…Concerning protein content, they reported variations between yoghurts during storage. Concerning ash, no differences were highlighted [ 71 ]. Conclusively, all the above-mentioned studies assigned variations observed in yoghurt containing milk mixture to EM proximate composition [ 72 , 73 ].…”

Section: Approximate Composition Of Yoghurtmentioning

confidence: 99%

“…Conclusively, all the above-mentioned studies assigned variations observed in yoghurt containing milk mixture to EM proximate composition [ 72 , 73 ]. This was essentially due to its higher content of total solids [ 15 ], proteins [ 23 ], minerals [ 72 ], and lipids [ 15 , 74 ], when compared to CM, CaM and GM [ 71 ].…”

Section: Approximate Composition Of Yoghurtmentioning

confidence: 99%

See 2 more Smart Citations

Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

Boukria

Hadrami

Sameen

et al. 2020

Foods

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Among developed countries, bovine milk production makes a major contribution towards the economy. Elevating consumer demand for functional foods has triggered a niche for non-bovine milk-based products. Mixing milks from different species can be a strategy to increase the consumption of non-bovine milk and enable consumers and dairy companies to benefit from their nutritional and technological advantages. Thus, this review aimed to gather the most important research on yoghurts derived from processing mixtures of milks of different species. We discuss the impact of milk mixtures (i.e., species and milk ratio) on nutritional, physicochemical, sensory, rheological and microbiological properties of yoghurts. More specifically, this paper only highlights studies that have provided a clear comparison between yoghurts processed from a mixture of two milk species and yoghurts processed from a single species of milk. Finally, certain limitations and future trends are discussed, and some recommendations are suggested for future research.

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Section: Acidity and Ph Of Yoghurtsupporting

confidence: 56%

Section: Approximate Composition Of Yoghurtmentioning

confidence: 99%

Section: Approximate Composition Of Yoghurtmentioning

confidence: 99%

See 1 more Smart Citation

Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

Boukria

Hadrami

Sameen

et al. 2020

Foods

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show abstract

“…9 The chemical content of camel milk, its properties and suitability for making some dairy products were tried previously. [10][11][12][13][14][15][16][17] Camel milk has low viscosity, total solids and the length of the fermentation process is very long. 18 However camel milk and its products will be increased globally in the basic diet due to its some distinct characteristics to uphold healthy activities in the world population.…”

Section: Introductionmentioning

confidence: 99%

“…19 However camel is not easily converted into fermented dairy products due to the long coagulation time and the slow development of acidity. 10,16,17,20 Hence the main objective of this study is improvement of camel milk yoghurt properties and to add functional value for the product using papaya fruit pulp.…”

Section: Introductionmentioning

confidence: 99%

The potentiality of papaya (Carica papaya) fruit pulp on the functional properties and physicochemical content of camel milk yoghurt

Ahmed¹,

Zubeir²

2021

MOJFPT

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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.

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α-Amylase enzyme inhibition relevant to type II diabetes by using functional yogurt with Cinnamomum verum and Stevia rebaudiana

Hameed,

Ashraf,

Anwar

et al. 2024

Food and Agricultural Immunology

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Evaluation of Chemical Composition of Yoghurt Made from Camel and Camel-Sheep Milk Mixtures During Storage

Cited by 5 publications

References 17 publications

Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

The potentiality of papaya (Carica papaya) fruit pulp on the functional properties and physicochemical content of camel milk yoghurt

α-Amylase enzyme inhibition relevant to type II diabetes by using functional yogurt with Cinnamomum verum and Stevia rebaudiana

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