Processing, composition and sensory characteristic of yoghurt made from camel milk and camel–sheep milk mixtures

Ibrahem, Shimaa Ahmed; Zubeir, Ibtisam E. M. El

doi:10.1016/j.smallrumres.2016.01.014

Cited by 40 publications

(43 citation statements)

References 15 publications

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“…The product was more like drinking yo-ghurt. This observation was in agreement with the findings of Ibrahem and El Zubeir (2016) who reported that yoghurt made from camel milk was less firm (had fluid-like texture) and was suitable for use as a drinking yoghurt. In the present study, 1.2% gelatin was used as a stabilizer and this is agreeed with Ibrahim and Khalifa (2015) who recommended that 1.5% gelatin can be added to camel milk to stabilize the texture of camel milk yoghurt without affecting the overall acceptability of the yoghurt.…”

Section: Yoghurt Makingsupporting

confidence: 93%

“…Quality aspects of camel milk yoghurt 57 the current study, camel milk did not form a coagulum/gel after 4 hours of incubation at 43 o C irrespective of the level of ingredients used. However, this observation was in line with the findings of Ibrahem and El Zubeir (2016) who reported that camel milk takes longer time (17 h) to coagulate as compared with sheep milk. Similarly, Attia, Kherouatou, and Dhouib (2001) concluded that dromedary milk appears less favorable for lactic fermentation, because the activity of the inoculated lactic starter was lower in camel milk than in bovine milk.…”

Section: Yoghurt Makingsupporting

confidence: 91%

“…Most of the panellists were able to notice a salty taste in the camel milk yoghurt which is not common in cow milk yoghurt. Also the panelists noticed that the yoghurt made from camel milk lacked firm texture, which was in agreement with the findings of Ibrahem and El Zubeir (2016) and Hassan, El Zubeir, and Babiker (2007). Attia et al (2001) reported that fermented dromedary milk did not produce a curd structure but a few dispersed, small casein fragments at the surface and a film or firm gel at the bottom of the vessel.…”

Section: Sensory Analysissupporting

confidence: 84%

“…The average total solids (TS) content of camel milk yoghurt observed in the present study was higher than that reported by Bhagiel et al (2015) and Bashir (2009), which were 11.83% and 11.3%, respectively. It was also higher than the values (12.2% and 9.24%) reported by Eissa et al (2011) and Ibrahem and El Zubeir (2016), respectively, for TS of camel milk yoghurt. The TS content of yoghurt is influenced by the TS of the raw material (milk) from which it is produced.…”

Section: Total Solidscontrasting

confidence: 68%

“…However, production of yoghurt from camel milk using the same technology and procedure as for cow milk proved to be difficult due to the inherent characteristics of camel milk. In recent years, attempts have been made by different researchers to make yoghurt from camel milk (Hashim et al, 2009;Al-Zoreky & Al-Otaibi, 2015;Ibrahem & El Zubeir, 2016). However, the results reported so far are different from one another and sometimes conflicting.…”

Section: Introductionmentioning

confidence: 99%

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2018

Int. J. Food Stud.

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What is the profile of Food Engineering education in Brazil? Are we following the contemporary professional renewal trend? Driven by these questions, the present study analyzed data regarding 21 academic courses, which represent approximately 22% of the total bachelor's degree in food engineering courses offered in the country. Samples were defined considering a Brazilian annual ranking of undergraduate programs: very good (four stars) and excellent (five stars). Next, information was recovered from both the Brazilian Ministry of Education and institutional homepages of each analyzed program. The results suggest that food engineering programs exhibit relative identity, naturally due to their history and the path of each program and their faculty, shaping particularities in how fields of knowledge are constituted, in addition to their representativeness in the total workload of the program. However, initial analysis is suggestive regarding understanding that Brazil is not properly doing its homework, based on global movement, concerning food engineering education. The need to rethink Brazilian technical education, without culminating in additional workload, is emphasized, not only regarding new materials and technologies for learning and teaching, but also in terms of bringing a human and market approach. The achievement of this complex goal seems to be provided by the encouragement of student associations, transversal learning processes, and learning experiences outside the classroom as a means of improving undergraduate programs and human resources.

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Section: Yoghurt Makingsupporting

confidence: 93%

Section: Yoghurt Makingsupporting

confidence: 91%

Section: Sensory Analysissupporting

confidence: 84%

Section: Total Solidscontrasting

confidence: 68%

Section: Introductionmentioning

confidence: 99%

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Untitled

2018

Int. J. Food Stud.

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Technological characterization and molecular identification of defined protective starter cultures for fermentation of traditional Rayeb made from camel's milk

Abozead

Kheadr

Safwat

et al. 2022

Food Bioengineering

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Camel milk isolates of lactic acid bacteria were characterized to develop defined starter cultures that could be used for the production of standardized Egyptian Rayeb fermented milk. The isolates have shown a wide diversity of Technological characteristics and antimicrobial activity. Interesting isolates were genetically identified at the species level. Two mixed culture starters composed of Lactiplantibacillus plantarum (FFNL146 and FFNL159) and Lactococcus lactis (FFNL1926 and FFNL2005) along with Leuconostoc pseudomesenteroides FFNL2374 were used in the production of Rayeb from camel milk, cow milk, and their mixture and stored for 14 days under refrigeration. Equally mixed camel and cow milk fermented with both starters had the best results of organoleptic attributes and physicochemical properties compared to samples made of camel milk. This is the first study to present two mixed starter cultures for Rayeb manufacturing. The success of these defined starter cultures will potentially enhance the safety and quality of the Rayeb industry in Egypt.

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Acid Gelation Properties of Camel Milk—Effect of Gelatin and Processing Conditions

Zhao

Bansal

2022

Food Bioprocess Technol

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This study investigated the effects of glucono-delta-lactone (GDL) concentrations (0.8–1.2%, w/w), gelatin content (0.6–1.0%, w/w) and processing conditions on the properties of camel milk acid gels. Although the pH of camel milk reduced to 4.3 within 4 h of acidification at 1.0% GDL, it was unable to form a suitable gel for a yoghurt-like product unless gelatin was added. At 0.8% gelatin, camel milk gels had similar hardness, lower viscosity and rheological strength, and higher water holding capacity as compared to cow milk gels. Heating of camel milk (85 °C/15–20 min), 2-stage homogenization (150/50 bar) or their combination did not significantly affect the water holding capacity, hardness, viscosity, rheological strength and microstructure of camel milk gels. These processing conditions did not affect protein integrity as confirmed by sodium dodecyl-sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis.

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Processing, composition and sensory characteristic of yoghurt made from camel milk and camel–sheep milk mixtures

Cited by 40 publications

References 15 publications

Untitled

Untitled

Technological characterization and molecular identification of defined protective starter cultures for fermentation of traditional Rayeb made from camel's milk

Acid Gelation Properties of Camel Milk—Effect of Gelatin and Processing Conditions

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