Suitability of camel milk for making yogurt

Food Science and Biotechnology

Volumn 24, Issue 2, 2015, Pages 601-606

  Al Zoreky, Najeeb S ^a   Al Otaibi, Mutlag M ^a  

^a KING FAISAL UNIVERSITY   (Saudi Arabia)

Author keywords

camel milk; fermented milk; food stabilizer; syneresis; yogurt

Indexed keywords

FERMENTED MILK; LACTIC ACID; MAMMALS; TEXTURES;

BOVINE MILK; CAMEL MILKS; GUM ACACIA; LACTIC ACID-BASED; SYNERESIS; TITRATABLE ACIDITY; WATER HOLDING CAPACITY; YOGURT;

DAIRIES;

ACACIA; BOVINAE;

EID: 84924953251     PISSN: 12267708     EISSN: 20926456     Source Type: Journal    
DOI: 10.1007/s10068-015-0078-z     Document Type: Article

References (24)

1. Haddadin MS, Gammoh SI, Robinson RK. Seasonal variations in the chemical composition of camel milk in Jordan. J. Dairy Res. 75: 8–12 (2008)
2. Haroun B, Laleye S, Chahra LCS, Farida M, Salih SA, Abderrahmane M. Coagulation of camel milk using dromedary gastric enzymes as substitute of the commercial rennet. Am. J. Food Technol. 7: 409–419 (2012)
3. Elagamy EI. Effect of heat treatment on camel milk proteins with respect to antimicrobial factors: A comparison with cow's and buffalo milk proteins. Food Chem. 68: 227–232 (2000)
4. Hashim IB, Khalil AH, Habib H. Quality and acceptability of a settype yogurt made from camel milk. J. Dairy Sci. 92: 857–862 (2009)
5. Abdelgadir WS, Ahmed TK, Dirar HA. The traditional fermented milk products of the Sudan. Int. J. Food Microbiol. 44: 1–13 (1998)
6. Jans C, Bugnard J, Njage PMK, Lacroix C, Meile L. Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora. LWT-Food Sci. Technol. 47: 371–379 (2012)
7. Bornaz S, Sahli A, Attalah A, Attia H. Physico-chemical characteristics and renneting properties of camels’ milk: A comparison with goats’, ewes’, and cows’ milks. Int. J. Dairy Technol. 62: 505–513 (2009)
8. Al Haj OA, Al Kanhal HA. Compositional, techno-logical and nutritional aspects of dromedary camel milk. Int. Dairy J. 20: 811–821 (2010)
9. Nobuhara T, Matsumiya K, Nambu Y, Nakamura A, Fuji N, Matsumura Y. Stabilization of milk protein dispersion by soybean soluble polysaccharide under acidic pH conditions. Food Hydrocolloid. 34: 39–45 (2014)
10. Sahan N, Yasarb K, Hayaloglu AA. Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage. Food Hydrocolloid. 22: 1291–1297 (2008)
11. Everett DW, McLeod RE. Interactions of polysaccharide stabilizers with casein aggregates in stirred skim-milk yogurt. Int. Dairy J. 15: 1175–1183 (2005)
12. Beal C, Skokanova J, Latrille E, Martin N, Corrieu G. Combined effects of culture conditions and storage time on acidification and viscosity of stirred yogurt. J. Dairy Sci. 82: 673–681 (1999)
13. Folkenberg DM, Dejmek P, Skriver A, Ipsen R. Interactions between EPS-producing Streptococcus thermophilus strains in mixed yogurt cultures. J. Dairy Res. 73: 385–393 (2006)
14. Sanli T, Sezgin E, Senel E, Benil M. The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yogurt Ayran. Int. J. Dairy Technol. 66: 410–416 (2013)
15. Unal G, Akalin AS. Influence of fortification with sodium-calcium caseinate and whey protein concentrate on microbiological, textural, and sensory properties of set-type yogurt. Int. J. Dairy Technol. 66: 264–272 (2013)
16. AL-Saleh AA, Metwalli AAM, Ismail EA. Physicochemical properties of probiotic frozen yogurt made from camel milk. Int. J. Dairy Technol. 64: 557–562 (2011)
17. Sinigaglia M, Bevilacqua A, Corbo MR, Pati S, Nobile MAD. Use of active compounds for prolonging the shelf life of mozzarella cheese. Int. Dairy J. 18: 624–630 (2008)
18. Keogh MK, O’kennedy BT. Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids. J. Food Sci. 63: 108–112 (1998)
19. Prasanna PHP, Grandison AS, Charalampopoulos D. Microbiological, chemical and rheological properties of low fat set yogurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains. Food Res. Int. 51: 15–22 (2013)
20. Shiroodi SG, Mohammadifar MA, Gorji EG, Ezzatpana H, Zohouri N. Influence of gum tragacanth on the physicochemical and rheological properties of kashk. J. Dairy Res. 79: 93–101 (2012)
21. s1-casein in Sudanese camel (Camelus dromedarius) milk. Int. Dairy J. 28: 88–93 (2013)
22. Sun-Waterhouse D, Zhou J, Wadhwa SS. Drinking yogurts with berry polyphenols added before and after fermentation. Food Control 32: 450–460 (2013)
23. Baranowska M. Intensification of the synthesis of flavor compounds in yogurt by milk enrichment with their precursors. Pol. J. Food Nut. Sci. 15: 5–11 (2006)
24. Muliro PS, Shalo PL, Kutima PM. Optimization of camel milk coagulum formation and consumer preference. Afr. J. Food Sci. Technol. 8: 176–181 (2013)