Bacteriological, Physicochemical and Sensory Properties of Probiotic Fermented Camel's Milk as Affected by Added Inulin

Faculty Agriculture Year: 2013
Type of Publication: ZU Hosted Pages: 295-313
Authors:
Salah Ahmed Abdelgelil Khaliefa
Journal: Egypt. J. Appl. Sci Egypt. J. Appl. Sci Volume: 28
Keywords : Bacteriological, Physicochemical , Sensory Properties , Probiotic Fermented    
Abstract:
In this work, the growth and activity of yoghurt culture and probiotic bacteria were evaluated in fermented camel's milk containing 2, 6, and8% (w/v) inulin. Viable cell counts of yoghurt culture and probiotic bacteria, physicochemical prop
    
     
 
       

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  • Salah Ahmed Abdelgelil Khaliefa, "The effect of various stabilizers on physiochemical properties of camel milk yoghurt", J. American Science, 2015 More
  • Salah Ahmed Abdelgelil Khaliefa, "Effect of freeze-drying on camel’s milk nutritional properties", International Food Research Journal, 2015 More
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  • Salah Ahmed Abdelgelil Khaliefa, "Improving the quality characteristics of white soft cheese using cranberry (Vaccinium macrocarpon) fruit extract", International Food Research Journal, 2015 More

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