Physiochemical, Sensory Characteristics and Acceptability of a New Set Yogurt Developed From Camel and Goat Milk Mixed with Buffalo Milk

Khalifa, Marwa I.; Zakaria, Asem Mohammed

doi:10.17582/journal.aavs/2019/7.3.172.177

Cited by 11 publications

(11 citation statements)

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“…Therefore, the results showed that the probiotic MC5 has stable apparent viscosity and tissue structure in yogurt samples. In addition, the apparent viscosity of yogurt samples was influenced by the power and number of bonds between casein micelles of yogurt, as well as their texture and spatial sharing [ 40 ]. Comparing the production of EPS in yogurt revealed that the higher apparent viscosity was caused by the accumulation of a large number of EPS in the situ metabolism of MC5 (especially in the last 7 days), as well as the formation of a protective film around MC5 .…”

Section: Resultsmentioning

confidence: 99%

EPS-Producing Lactobacillus plantarum MC5 as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage

Zhao

Liang

2022

Foods

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This study evaluated the effects of probiotic Lactobacillus plantarum MC5 on the quality, antioxidant activity, and storage stability of yogurt, to determine its possible application as a starter in milk fermentation. Four groups of yogurt were made with different proportions of probiotic L. plantarum MC5 and commercial starters. The yogurt samples’ rheological properties, texture properties, antioxidant activity, storage stability, and exopolysaccharides (EPS) content during storage were determined. The results showed that 2:1 and 1:1 yogurt samples (supplemented with L. plantarum MC5) attained the highest EPS content (982.42 mg/L and 751.71 mg/L) during storage. The apparent viscosity, consistency, cohesiveness, and water holding capacity (WHC) of yogurt samples supplemented with L. plantarum MC5 were significantly higher than those of the control group (p < 0.05). Further evaluation of antioxidant activity revealed that yogurt samples containing MC5 starter significantly increased in DPPH, ABTS, OH, and ferric iron-reducing power. The study also found that adding MC5 can promote the growth of Streptococcus thermophilus. Therefore, yogurt containing L. plantarum MC5 had favorable rheological properties, texture, and health effects. The probiotic MC5 usage in milk fermentation showed adequate potential for industrial application.

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Section: Resultsmentioning

confidence: 99%

EPS-Producing Lactobacillus plantarum MC5 as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage

Zhao

Liang

2022

Foods

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“…The composition of Egyptian dromedary camel milk was described in many previous studies and has been summarized by many researchers (Ahmed et al 2014;Khalifa and Zakaria, 2019;Mohamed et al 2019). But literature data about factors affecting camel's milk composition and serum biochemical profile are limited and not sufficient.…”

Section: Discussionmentioning

confidence: 99%

Effect of Calf Gender on Milk Composition, Reproductive Hormones and Serum Biochemical Parameters of Female Dromedary Camel

2021

Int J Vet Sci

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Arabian dromedary camels received little interest compared to other domestic animals. Literature data about factors affecting camel's milk composition and serum biochemical profile are limited and not sufficient. In the present study a total of 60 milk samples (Three milk samples were collected from each animal for three consecutive days) and 20 blood samples were collected individually from 20 clinically healthy female dromedary camels at first month of lactation to study the effect of calf gender on milk composition, some hormonal and serum biochemical profile. Animals were grouped into two groups, A and B. Group A contained 10 females dromedary camels that gave birth to male calves and Group B contained 10 females dromedary camels that gave birth to female calves. All samples were analyzed, and the result revealed that calf gender has non-significant effect (P>0.05) on milk composition, serum progesterone, cortisol, calcium and magnesium levels. While significant effect but not sharp (P=0.02) were observed on serum phosphorus levels and high significant effect were recorded on serum estrogen level (P<0.0001).Since such study are rare inEgypt, the data presented, could be used as a reference guide for the effect of calf gender on milk composition, reproductive hormones and serum biochemical parameters of female dromedary camel during early lactation.

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“…In addition to their obvious nutritional value, milk proteins and their decomposition products serve numerous biological functions. Casein is the most useful protein for the synthesis of hemoglobin and blood plasma pro- Park et al 2007, Giambra et al 2014, Kapadiya et al 2016, Temerbayeva et al 2018, Khalifa and Zakaria 2019, Numpaque et al 2019, Soliman and Shehata 2019, Vianna et al 2019, da Silva et al 2020, Faccia et al 2020, Derdak et al 2020, Garau et al 2021. Król et al 2011, Kuczyńska et al 2013, Bučević-Popović et al 2014, Piovesana et al 2015, Beghelli et al 2016, Al-Asmari et al 2017, Arab et al 2017, Ayyash et al 2017, Brodziak et al 2017, Homayouni-Tabrizi et al 2017, Khan et al 2019, Yilmaz-Ersan et al 2018, Mercha et al 2019, Bulca and Güvenç 2020 teins in mammalian organisms.…”

Section: Milk Proteinmentioning

confidence: 99%

Characteristics of milk from different species of farm animals with special emphasis on health-promoting ingredients

Stobiecka¹,

Król²,

Brodziak³

et al. 2022

Acta Sci. Pol. Zootech.

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Nowadays, consumers choose food products, pay attention not only to their nutritional value and taste, but also to health-promoting properties. Milk from various animal species is a rich source of health-enhancing components present in the fat, protein and water fractions. They exert a multidirectional impact on the human organism and limit the risk of development of many lifestyle diseases. There are differences in the content of bioactive ingredients in milk from various animal species. In comparison with cow milk, which is of key importance in the world production, sheep and donkey milk contains higher amounts of whey proteins (mainly β-Lg) and polyunsaturated acids. Camel milk deserves special attention as well due to its high content of antibacterial substances, i.e. lactoferrin and lysozyme, as well as vitamins C and E. Importantly, milk and dairy products are a rich source of essential amino acids and minerals (mainly calcium), indispensable for normal functioning of the human organism. Due to the presence of antioxidants, i.e. β-Lg, lactoferrin, CLA, and vitamins E and C, they are classified as natural antioxidants.

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Physiochemical, Sensory Characteristics and Acceptability of a New Set Yogurt Developed From Camel and Goat Milk Mixed with Buffalo Milk

Cited by 11 publications

References 0 publications

EPS-Producing Lactobacillus plantarum MC5 as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage

EPS-Producing Lactobacillus plantarum MC5 as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage

Effect of Calf Gender on Milk Composition, Reproductive Hormones and Serum Biochemical Parameters of Female Dromedary Camel

Characteristics of milk from different species of farm animals with special emphasis on health-promoting ingredients

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