Fermentation of dromedary camel (Camelus dromedarius) milk by Enterococcus faecium, Streptococcus macedonicus as a potential alternative of fermented cow milk

LWT

Volumn 90, Issue , 2018, Pages 373-380

  El Hatmi, Halima ^a,b   Jrad, Zeineb ^a   Oussaief, Olfa ^a   Nasri, Waad ^a   Sbissi, Imed ^a   Khorchani, Touhami ^a   Canabady Rochelle, Laetitia L S ^c  

^a INSTITUT DES RÉGIONS ARIDES   (Tunisia)

^b UNIVERSITY OF GABES   (Tunisia)

^c UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Aroma compounds; Enterococcus faecium; Fatty acids; Fermented dromedary milk; Streptococcus macedonicus

Indexed keywords

ACETIC ACID; BACILLI; DAIRIES; FATTY ACIDS; FERMENTATION; ODORS; PHYSICOCHEMICAL PROPERTIES; SATURATED FATTY ACIDS; STRAIN;

AROMA COMPOUNDS; ENTEROCOCCUS FAECIUM; FERMENTATION PROCESS; FERMENTED DROMEDARY MILK; OVERALL ACCEPTABILITY; SCAVENGING ACTIVITIES; SENSORY PROPERTIES; STREPTOCOCCUS MACEDONICUS;

FERMENTED MILK;

EID: 85039703890     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.12.040     Document Type: Article

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