Some parameters to process camel milk into cheese
نویسندگان
چکیده
منابع مشابه
Some parameters to process camel milk into cheese
Cheese from camel milk was never produced by traditional way. However, Hansen (Denmark) delivered recently new coagulant agent named “Chy-Max M” containing transgenic camel chymosine. In the present study, impact of calcium, lactation stage and curd acidification were investigated. Camel milk was shared into 6 samples (100g each) submitted to 3 types of treatment (1. calcium chloride solution (...
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Cheese-making technology aims to preserve milk so that consumption can be postponed for periods from a few days to several months. The preservation of the product is obtained mainly through lactic acidification and limited dehydration. These operations take place during the two first steps of processing, the setting (or coagulation) and draining phases. For many cheese types, a third phase know...
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The present study was aimed to investigate the protective effects of camel milk against pathogenicity induced by Staphylococcus aureus (S. aureus) and E. coli in Wistar rats. Sixty healthy adult male Wistar rats were divided into six groups (10 per group). Group 1 served as a control without any treatment. Group 2 received camel milk for two consecutive weeks. Group 3 injected intraperitoneally...
متن کاملCompositional, Rheological and Organoleptic Qualities of Camel Milk Labneh as Affected by Some Milk Heat Treatments
The present study was carried out to investigate the chemical, rheological and microstructure properties of camel milk Labneh. Labneh samples were manufactured from camel milk thermally treated at 63° (T1), 85° (T2) and 95°C (T3) for 30 min, whereas the control sample was manufactured from camel milk pasteurized on 72°C for 15 sec. Chemical composition of resultant Labneh samples showed that to...
متن کاملVitamin content of camel milk.
The content of vitamin C, vitamin B2 and fat-soluble vitamins E and A in camel milk was studied. The milk samples were collected from 20 individual camels (Camelus dromedarius) in two different occasions. The study showed that camel milk contains considerably less vitamin A and B2 than cow milk while the content of vitamin E was about the same level. The level of vitamin C was in average three ...
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ژورنال
عنوان ژورنال: Emirates Journal of Food and Agriculture
سال: 2014
ISSN: 2079-052X
DOI: 10.9755/ejfa.v26i4.17277