A review on the challenges and opportunities of processing camel milk into dairy products is provided with an objective of exploring the challenges of processing and assessing the opportunities for developing functional products from camel milk. The gross composition of camel milk is similar to bovine milk. Nonetheless, the relative composition, distribution, and the molecular structure of the ...

This study evaluated the concentration of potentially toxic elements (PTEs) in milk and its products. The related studies regarding PTEs products were investigated international databases such as Scopus, PubMed, Web Science. Finally, health risk assessment was performed using Total Target Hazard Quotient (TTHQ) by Monte-Carlo Simulation model. According to results 30 included articles among 981...

In the present study, carrot juice prepared was added into skimmed milk before fermentation to produce 10% and 20% (w/w) carrot-fortified skim milk. The influence of on lactic acid content, chemical composition, syneresis, texture, rheology property, microstructure evaluated along with a potential as an ingredient rich dietary fiber firm structure interaction protein complex matrix under acidif...

Yoghurt-like products has been produced from a blend of soybean, coconut and breadfruit extract in the ratio B20:C20:S60, B20:C30:S50, B30:C20:S50 B30:C30:S40 using Lactobacillus acidophilus on substrates. Two sets yoghurt-like these composites was stored at refrigeration (5oC) then ambient temperature (29±2oC) for 4 weeks 5 days, respectively. They were examined changes physicochemical propert...

Abstract Chemical, physico-chemical and sensory properties of yoghurt simulates produced from blends cow milk coconut were investigated to produce a value-added product the blends. Cow blended in ratios 100:0; 80:20; 60:40; 50;50; 40:60; 20:80 0:100. Colour, pH, titratable acidity (TTA), proximate mineral composition samples determined using standard methods. A 30–member panel assessed for attr...

This study examined yoghurt samples produced using classical culture from buffalo’s, goat’s and sheep’s milks in terms of their physicochemical characteristics, DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity, angiotensin-converting enzyme (ACE) inhibitory contents total phenolic compounds (TPC), volatile 5-hydroxymethylfurfural (HMF). It was determined that the use differ...

In this study, two strains of Lactiplantibacillus plantarum 299v and CCDM 181 were tested for their ability to grow in milk soy beverage, stability during cold storage fermented beverages, compatibility with yoghurt culture activity against yeasts. Both grew better drink compared milk. During co-culturing the culture, sufficient acidification beverage necessary production products was achieved....

BACKGROUND Lactase non-persistent (LNP) individuals may be lactose intolerant and therefore on a more restricted diet concerning milk and milk products compared to lactase persistent (LP) individuals. This may have an impact on body fat mass. OBJECTIVE This study examines if LP and LNP children and adolescents, defined by genotyping for the LCT-13910 C > T polymorphism, differ from each other...

Yoghurt is a fermented dairy product with conspicuous consumption around the world due to its pronounced health benefits. defined as food produced by culturing milk in controlled conditions that contain lactic acid-producing bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus. Consumer acceptability of high benefits and sensory attributes. It provides 40% calcium 30-45% phosphorus da...