The unhygienic handling practices in traditional camel milk production and in the informal camel milk trade represent serious obstacles for the introduction of modern dairy processing and marketing. The successful adaptation of pastoral subsistence production to the needs of an improved camel milk production and marketing system will depend, to a large extent, on safeguarding the milk quality a...

This paper reports on the design and fabrication of a High Temperature Short Time (HTST) camel milk pasteurization pilot plant. The objective of this project is to design and fabricate a low cost and practical camel milk pasteurization pilot plant which will work well in an agricultural setting in the Kingdom of Saudi Arabia. Fresh camel milk is a much sought after delicacies in the Arab world,...

Abstract Cheese-making involves milk coagulation as a crucial step where calf rennet has been used traditionally the milk-clotting enzyme in cheese industry. This study investigated enzymes from seven species of seaweed and evaluated parameters for their isolation partial purification including post-harvest processing, extraction methods. The saturation degree ammonium sulphate precipitation st...

A new processing method that rapidly forms curds and whey from milk has the potential to improve cheesemaking procedures if cheese starter cultures can tolerate the processing conditions. The survival of Lactobacillus delbrueckii ssp. bulgaricus, Lactococcus lactis ssp. lactis, or Streptococcus thermophilus through this new process was evaluated. Inoculated milk containing 0, 1, or 3.25% fat or...

Image processing technique was used to compare udder morphological characteristics in two Iranian crossbred sheep populations including Ghezel-Arkhamerino, Moghani-Arkharmerino and a pure one that was Ghezel ewes. In addition, the resulted measurements were applied as independent variables for estimation of daily milk yield by regression models. Udder height of Ghezel was higher than Ghezel-Ark...

Milk is a nutritious perishable product having short shelf-life owing to the occurrence of spoilage bacteria in it. This has led an increasing demand for ensuring safety through milk processing. Conventional techniques (such as heat treatment) increase but damage nutritional and sensory qualities milk. Hence, there need develop innovative, nonthermal processing that while preserving its quality...

The purpose of this service is to increase nutritional knowledge, improve milk processing skills for housewives, especially pregnant and lactating women, young women. These objectives can be achieved through various corrective activities including: (1) General counseling nutrition, (2) Counseling on the composition benefits corn, (3) Extension corn products, (4) Training processing. method used...