Quality and acceptability of a set-type yogurt made from camel milk-Reference-Cited by-同舟云学术

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Quality and acceptability of a set-type yogurt made from camel milk

Published:2009-03 Issue:3 Volume:92 Page:857-862
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Hashim I.B.,Khalil A.H.,Habib H.

Funder

Research Affairs at the UAE

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference36 articles.

1. Comparison of associative growth and proteolytic activity of yogurt starters in whole milk from camels and cows;Abu-Tarboush;J. Dairy Sci.,1996

2. Letter to the editor: Camel milk as an adjunct to insulin therapy improves long-term glycemic control and reduction in doses of insulin in patients with type-1 diabetes: A 1-year randomized controlled trial;Agrawal;Diabetes Res. Clin. Pract.,2005

3. Fermentation of concentrated skim-milk: Effects of different protein/lactose ratios obtained by ultrafiltration, diafiltration;Alvarez;J. Sci. Food Agric.,1998

4. Influence of gelatin and starch on the instrumental and sensory texture of stirred yogurt;Ares;Int. J. Dairy Technol.,2007

5. Dromedary milk lactic acid fermentation: Microbiological and rheological characteristics;Attia;J. Ind. Microbiol. Biotechnol.,2001

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1. Effects of optimizing fermentation time and stabilizers using response surface methodology on physicochemical properties of camel milk yoghurt;Applied Food Research;2024-12

2. The importance of camel milk and its dairy products – a review;Potravinarstvo Slovak Journal of Food Sciences;2024-02-12

3. Effects of Dendrobium officinale on physicochemical and flavor properties of yogurt during different fermentation time;Food Bioscience;2024-02

4. Effect of Butternut Squash (<i>Cucurbita moschata</i>) Seed Powder on the Chemical and Rheological Properties of Stirred Cultured Camel Milk and Yoghurt;Food and Nutrition Sciences;2024

5. Effects of Optimizing Fermentation Time and Stabilizers Using Response Surface Methodology on Physicochemical Properties of Camel Milk Yoghurt;2024

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