2016
DOI: 10.1016/j.smallrumres.2016.01.014
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Processing, composition and sensory characteristic of yoghurt made from camel milk and camel–sheep milk mixtures

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Cited by 40 publications
(43 citation statements)
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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%
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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%
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