Suitability of camel milk for making yogurt

被引：23

作者：

Al-Zoreky, Najeeb S. ^{[1
]}

Al-Otaibi, Mutlag M. ^{[1
]}

机构：

[1] King Faisal Univ, Coll Agr & Food Sci, Dept Food & Nutr Sci, Al Hasa 31982, Saudi Arabia

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2015年 / 24卷 / 02期

关键词：

yogurt; camel milk; fermented milk; food stabilizer; syneresis; RHEOLOGICAL PROPERTIES; SENSORY PROPERTIES; PROTEIN; POLYSACCHARIDE; PRODUCTS; QUALITY; COWS; FAT;

D O I：

10.1007/s10068-015-0078-z

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Yogurt was produced using camel milk (CAM). Stabilizers (CMC, pectin, gum acacia, or alginate) were added at 0.6% to improve the texture and acceptability of CAM yogurt. The pH (4.59-4.63) and titratable acidity (0.71-0.87 %) of the CAM yogurt product were different from cow milk control yogurt. CAM yogurt contained 10.6 mg/mL of lactic acid based on HPLC. The separated whey (33.5%) of CAM yogurt with alginate was higher than for control cow milk yogurt (23.8%), indicating a weaker water holding capacity. Stabilizers did not improve the consistency and coagulum of CAM yogurt, compared with bovine milk yogurt.

引用

页码：601 / 606

页数：6

共 24 条

[1] The traditional fermented milk products of the Sudan [J].

Abdelgadir, WS ;

Ahmed, TK ;

Dirar, HA .

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1998, 44 (1-2) :1-13

[2] Compositional, technological and nutritional aspects of dromedary camel milk [J].

Al Haj, Omar A. ;

Al Kanhal, Hamad A. .

INTERNATIONAL DAIRY JOURNAL, 2010, 20 (12) :811-821

[3] Physicochemical properties of probiotic frozen yoghurt made from camel milk [J].

Al-Saleh, Abdulrahman A. ;

Metwalli, Ali A. M. ;

Ismail, Elsayed A. .

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2011, 64 (04) :557-562

[4]

Baranowska M, 2006, POL J FOOD NUTR SCI, V15-56, P5

[5] Combined effects of culture conditions and storage time on acidification and viscosity of stirred yogurt [J].

Beal, C ;

Skokanova, J ;

Latrille, E ;

Martin, N ;

Corrieu, G .

JOURNAL OF DAIRY SCIENCE, 1999, 82 (04) :673-681

[6] Physicochemical characteristics and renneting properties of camels' milk: A comparison with goats', ewes' and cows' milks [J].

Bornaz, Salwa ;

Sahli, Ali ;

Attalah, Amira ;

Attia, Hamadi .

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2009, 62 (04) :505-513

[7] Effect of heat treatment on camel milk proteins with respect to antimicrobial factors: a comparison with cows' and buffalo milk proteins [J].

Elagamy, EI .

FOOD CHEMISTRY, 2000, 68 (02) :227-232

[8] Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt [J].

Everett, DW ;

McLeod, RE .

INTERNATIONAL DAIRY JOURNAL, 2005, 15 (11) :1175-1183

[9] Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures [J].

Folkenberg, Ditte M. ;

Dejmek, Petr ;

Skriver, Anne ;

Ipsen, Richard .

JOURNAL OF DAIRY RESEARCH, 2006, 73 (04) :385-393

[10] Seasonal variations in the chemical composition of camel milk in Jordan [J].

Haddadin, Malik S. Y. ;

Gammoh, Sana I. ;

Robinson, Richard K. .

JOURNAL OF DAIRY RESEARCH, 2008, 75 (01) :8-12

← 1 2 3 →