Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and
arid regions. Ever since ancient times, marketing of camel milk has remained insignificant …

Abstract Camel (Camelus dromedarius and (Camelus bactrianus) are commonly
domesticated in the arid and semi-arid regions because they are well adapted to live in …

Yogurt was produced using camel milk (CAM). Stabilizers (CMC, pectin, gum acacia, or
alginate) were added at 0.6% to improve the texture and acceptability of CAM yogurt. The …

The effects of temperature, pH, concentration of camel chymosin and addition of CaCl 2 on
the hydrolysis of κ-casein (κ− CN) and the coagulation kinetics of camel milk were …

Cheese from camel milk was never produced by traditional way. However,
Hansen©(Denmark) delivered recently new coagulant agent named “Chy-Max M” …

This study aimed at investigating the impact of adding microbial transglutaminase (MTGase)
after rennet addition on some properties of fresh soft cheese made from camel milk. MTGase …

Research background. Consumption of spontaneously fermented camel's milk is common in
Algeria, making it a feasible source of diverse lactic acid bacteria (LAB) with the potential to …

Nine isolates of lactic acid bacteria (LAB) obtained from the predominant microbiota of
different camel milk samples collected in South-West Algeria, were selected in accordance …

Fatty acid profile comparison and hygienic quality of cow and camel (Camelus dromedarius)
milk in Algeria Page 1 Emir. J. Food Agric ● Vol 30 ● Issue 5 ● 2018 413 Fatty acid profile …

This research was conducted to develop and evaluate improved camel milk yogurt using a
combination of exopolysaccharide (EPS) producing lactic acid bacteria (LAB), starch (S) and …