28.10.2016

Camel’s Milk Yoghurt

Global Bilgiler  /  at  00:34  /  No comments

Global Bilgiler
Camel’s milk is popular in countries that have arid regions and tropical temperatures.
It is generally opaque-white in colour. The gross chemical composition can vary considerably and the main causes of variation are breed, stage of lactation, type of fodder and availability of drinking water. Some data are available on the composition of camel’s milk, and the range of the various components (g 100 g-1 ) reported in a recent review are as follows: TS 9.8–14.4, fat 3.2–5.5, lactose 3.4– 5.5, protein 2.7–4.5 and ash 0.6–0.9 (Hassan et al., 1987; Hagrass et al., 1987; Farah, 1993; see also Mohamed, 1990; Hafez and Hamzawi, 1991; Gorban and Izzeldin, 1997).
Farah et al. (1990) heated camel’s milk to 85°C for 30 min, cooled it to 27°C and fermented it with mesophilic lactic cultures (homo- or hetero-fermentative) for 24 hour. The products were evaluated organoleptically by 13 Somali nomads, nine Somalis (i.e. city dwellers) and three Canadians, and at the same time compared with susa (a traditionally fermented milk from Somalia). The products were highly acceptable and similar to susa, and the authors recommended the controlled fermentation of camel’s milk in rural areas in order to improve the quality of susa and utilise wasted surplus milk during the rainy season.
Global Bilgiler
However, Gran et al. (1990) and Abu-Tarboush (1996) observed that the growth of mixed or single strains of S. thermophilus (four) and L. delbrueckii subsp. Bulgaricus (three) was higher in cow’s than in camel’s milk, but proteolysis was higher in camel’s milk. Nevertheless, in mixed cultures, the yoghurt starters released the same amount of free amino groups except for the L. delbrueckii subsp. Bulgaricus strain LB12 (Abu-Tarboush, 1996).A similar behaviour was also reported for L. Acidophilus and four species of bifidobacteria grown in camel’s milk (Abu-Tarboush, 1994; Abu-Tarboush et al., 1998).

Share

0 yorum:

ZIRAI DON DOLU EROZYON ÇIĞ DÜŞMESİ SU TAŞKINLARI KURAKLIK HORTUMLAR SİS KUVVETLİ RÜZGAR VE FIRTINA ORMAN YANGINLARI HEYELAN SEL BASKINI YANARDAĞ PATLAMASI DEPREMLER TSUNAMİ TRUF MANTARI KUŞ CENNETİ NEMRUT KRATER GÖLÜ COMBATING DESERTIFICATION

Copyright © 2013 Global Bilgiler. WP Theme-junkie converted by Bloggertheme9
Blogger templates. Proudly Powered by Blogger.