Traditional and commercial dairy products from yak, camel, zebu-brahma, mithun, reindeer and sow - A review on current research status

Siddiqui, Shahida Anusha; Schulte, Henning; Golik, Alexey Borisovich; Pandiselvam, Ravi; Venkidasamy, Baskar; Homayouni-Rad, Aziz; Maqsood, Sajid

doi:10.1016/j.idairyj.2023.105879

Cited by 4 publications

(4 citation statements)

References 84 publications

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“…It is made by fermenting milk and the subsequent removal of whey; however, the final mixing that is applied to the "suero costeño" is not carried out. Curd contains 8.9% fat, and 6.5% protein [21]. These products have similar physicochemical properties (fat, protein) to the "suero costeño" produced in the municipalities of Cereté (C3, C4 and C5) and Chinú (Ch1 and Ch2).…”

Section: Physicochemical Analysesmentioning

confidence: 99%

Physicochemical and Rheological Characteristics of Fermented Sour Cream (“Suero Costeño”) Produced in Colombia

Ruiz-Petro,

Torres-Ruiz,

Simanca-Sotelo

et al. 2024

Preprint

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"Suero costeño" a type of sour cream, is a traditional dairy product made mainly in the Colombian Caribbean region and has a variety of uses. The objective was to characterize the physicochemical and rheological properties of “suero costeño” produced in department of Córdoba-Colombia. Samples of " suero costeño " were obtained from local producers, characterized physicochemically (protein, fat, crude fiber, moisture, ash, carbohydrates, chlorides, pH and acidity), and rheologically (stationary tests), adjusting their behavior to the power-law model. The results show great variability in the physicochemical characteristics of the “suero costeño” made by the different artisanal producers, classifying it as a full-fat sour cream or light sour cream, and values of protein, pH and acidity similar to similar traditional dairy products from other countries, such as Reindeer sour cream and Curd or cottage cheese. “Suero costeño” can be classified as a pseudoplastic fluid and depending on the raw materials used and the production process, some present thixotropy, which may be the product of interactions between proteins and fats, which cause changes in the internal structure. Due to this great variability in its physicochemical and rheological characteristics, it is necessary to standardize the process of producing to improve the marketing of this Colombian culinary product.

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Section: Physicochemical Analysesmentioning

confidence: 99%

Physicochemical and Rheological Characteristics of Fermented Sour Cream (“Suero Costeño”) Produced in Colombia

Ruiz-Petro,

Torres-Ruiz,

Simanca-Sotelo

et al. 2024

Preprint

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“…Camel milk (CM) boasts notably elevated concentrations of iron, vitamin C, and protein, while possessing lower level of lactose compared to cow milk (Tastemirova, Ciprovica, and Shingisov 2020). Additionally, CM is rich in various minerals such as calcium, phosphorus, potassium, sodium, magnesium, manganese, zinc, as well as B vitamins (Siddiqui et al 2024). Furthermore, CM contains a group of proteins with antiviral, antifungal, and antibacterial properties (Saibhavana et al 2023).…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, CM contains a group of proteins with antiviral, antifungal, and antibacterial properties (Saibhavana et al 2023). The distinctive composition of its omega-3 fatty acids allows CM to undergo freezing and thawing processes without changing its texture or leading to curdling, a frequent problem encountered with cow's milk (Siddiqui et al 2024).…”

Section: Introductionmentioning

confidence: 99%

“…2 CM, sourced predominantly from regions in Asia and Africa (Siddiqui et al 2024) characterized by hot climates, necessitates strategies to preserve its quality and extend its shelf life, especially considering the potential absence of refrigeration facilities during storage. Given these circumstances, milk drying emerges as a viable alternative for preservation and storage, ensuring the longevity of the product without compromising its quality.…”

Section: Introductionmentioning

confidence: 99%

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Advancements in CM Drying Technology: A Comprehensive Review of Methods, Chemical Composition, and Nutritional Preservation

Rakhmatulina,

Dikhanbayeva,

Тлевлесова

et al. 2024

Preprint

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With the increasing interest in CM as a potential source of nutrients and bioactive compounds, there arises a necessity to delve into methods for its processing and drying. Over recent decades, a significant amount of research has been conducted on the chemical composition of CM and its potential health benefits. Consequently, this study is directed towards examining CM drying technology, including an analysis of the influence of different drying methods on its chemical composition and nutri-tional properties. The objective of this review is to systematically summarize the available literature on CM drying processes and their impact on its chemical composition. Special attention is devoted to comparing various drying methods such as freeze-drying, spray drying, and freeze-drying, as well as investigating factors affecting the quality of dried CM. To achieve this goal, we scrutinize a series of studies published between 2003 and 2022 to identify optimal drying methods that promote the maximum preservation of CM's nutritional components and bioactive compounds. Additionally, we explore possibilities for reducing drying time to enhance production efficiency. This research is grounded in the analysis of data from diverse scientific research databases, including Scopus and Google Scholar, encompassing a systematic review of scientific literature and a comparative analysis of the obtained results.

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Research on the driving factors and impact mechanisms of green new quality productive forces in high-tech retail enterprises under China's Dual Carbon Goals

Wang,

Qiao,

Zhu

et al. 2025

Journal of Retailing and Consumer Services

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Traditional and commercial dairy products from yak, camel, zebu-brahma, mithun, reindeer and sow - A review on current research status

Cited by 4 publications

References 84 publications

Physicochemical and Rheological Characteristics of Fermented Sour Cream (“Suero Costeño”) Produced in Colombia

Physicochemical and Rheological Characteristics of Fermented Sour Cream (“Suero Costeño”) Produced in Colombia

Advancements in CM Drying Technology: A Comprehensive Review of Methods, Chemical Composition, and Nutritional Preservation

Research on the driving factors and impact mechanisms of green new quality productive forces in high-tech retail enterprises under China's Dual Carbon Goals

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