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

Journal of Dairy Science

Volumn 92, Issue 3, 2009, Pages 857-862

  Hashim, I B ^a   Khalil, A H ^b   Habib, H ^a  

^a UNITED ARAB EMIRATES UNIVERSITY   (United Arab Emirates)

^b MENOUFIA UNIVERSITY   (Egypt)

Author keywords

Acceptability; Camel milk; Flavored yogurt; Sensory quality

Indexed keywords

ALGINIC ACID; CALCIUM; FLAVORING AGENT; GELATIN; GLUCURONIC ACID; HEXURONIC ACID; YOGHURT;

ANIMAL; ARTICLE; CAMEL; CHEMISTRY; HUMAN; MILK; PH; SENSATION; STANDARD;

ALGINATES; ANIMALS; CALCIUM; CAMELS; FLAVORING AGENTS; GELATIN; GLUCURONIC ACID; HEXURONIC ACIDS; HUMANS; HYDROGEN-ION CONCENTRATION; MILK; SENSATION; YOGURT;

EID: 61449156445     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2008-1408     Document Type: Article

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