Physicochemical properties of probiotic frozen yoghurt made from camel milk

被引：15

作者：

Al-Saleh, Abdulrahman A. ^{[1
]}

Metwalli, Ali A. M. ^{[1
]}

Ismail, Elsayed A. ^{[1
]}

机构：

[1] King Saud Univ, Dept Food Sci & Nutr, Coll Food & Agr Sci, Riyadh 1145, Saudi Arabia

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2011年 / 64卷 / 04期

关键词：

Camel milk; Frozen Yoghurt; Probiotic; ICE-CREAM; FAT; DESSERTS;

D O I：

10.1111/j.1471-0307.2011.00699.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The purpose of this research was to determine and compare the physicochemical properties of probiotic frozen yoghurts made from camel and cow milks. The results showed that the viscosity of frozen yoghurt made from camel milk was significantly higher (P < 0.05) than that from cow milk. Less fat was destabilised in frozen yoghurt made from camel milk. The frozen yoghurt made from camel milk required more time for melting than that from cow milk. Flavour scores of the frozen yoghurt made from camel milk constituents were significantly lower (P < 0.05) than those made from cow milk.

引用

页码：557 / 562

页数：6

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