The effect of various stabilizers on physiochemical properties of camel milk yoghurt

Faculty Agriculture Year: 2015
Type of Publication: ZU Hosted Pages: 15-24
Authors:
Salah Ahmed Abdelgelil Khaliefa
Journal: J. American Science J. American Science Volume: 11
Keywords : , effect , various stabilizers , physiochemical properties , camel    
Abstract:
The effect of stabilizers addition on physicochemical and organoleptic properties of yoghurt made from camel milk was studied. Three stabilizers were used, A (gelatin E441, mono & diglyceride of fatty acids E471), B (guar gum E412, sodium c
    
     
 
       

Author Related Publications

  • Salah Ahmed Abdelgelil Khaliefa, "Utilization of Sebestan Plum Fruit Nectar (Cordia dichotoma forst) in the Manufacture of Flavoured Nutraceutical Yoghurt Drink", Zagazig Journal of Food and Dairy Research, 2013 More
  • Salah Ahmed Abdelgelil Khaliefa, "Bacteriological, Physicochemical and Sensory Properties of Probiotic Fermented Camel's Milk as Affected by Added Inulin", Egypt. J. Appl. Sci, 2013 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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