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6 articles for “Camel milk”
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Nutraceuticals in Camel Milk (White Gold of Desert): A Review
Abstract: Camels play a powerful function in human lifestyles. Camels are, in most cases, live in the desert and people residing in the wilderness farmed the camels for milk and meat. Camel milk is plentiful of nutrients. It is the most similar form of nutritive mixture because it contains more microminerals, such as copper, cobalt, zinc, iron, manganese, molybdenum, plumbum and vitamin C, as well as less fat. The nutrients in …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 2, 2021 · pp. 12–19 Read article
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Antifungal Activity of Lactic Acid Cocci Isolated from Camel Milk
Abstract: This study examines the antifungal activity of lactic acid cocci isolated from camel milk against mold growth. After the isolation, purification, and characterization of lactic acid cocci, the screening of strains with antifungal activity was done by overlay and confrontation methods against Aspergillus fumigatus. These strains show strong activity. Antifungals were selected to study their inhibitory effect on liquid medium, evaluate their antifungal spectrum, and study the effect of their …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 12, Issue 1, 2022 · pp. 14–23 Read article
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Estimation of Crude Protein, Lactose Content and Ether Extract in Different Milk Samples in Nigeria
Abstract: The objective of this study was to evaluate the physicochemical properties such as ether extract, crude protein and lactose content of cow, goat, and camel milk. Three goat milk, cow milk and camel milk samples were collected for the estimation of ether extract, crude protein, and lactose content. The results showed that ether extract (4.14±0.06), crude protein (3.49±0.05) and lactose content (4.19±0.08) is highest in the goat milk, and lowest …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 2, 2022 · pp. 21–24 Read article
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Frozen Yoghurt: A Review
Abstract: AbstractFrozen yogurt is a unique dairy product with physical properties related to ice cream, and nutritional and sensory characteristics related to fermented milk products. In the recent past, various research workers have investigated the feasibility of manufacture of various types of frozen yoghurt viz. probiotic frozen yoghurt, frozen bifidobacterium yoghurt, low fat and high protein frozen yoghurt, frozen yoghurt from camel milk, frozen yoghurt from condensed cottage cheese whey, frozen …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 3, 2019 · pp. 1–12 Read article
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Comparative Insights into Bovine and Non-Bovine Milk: Composition, Technology, and Nutritional Perspectives
Abstract: Milk has long been regarded as a universal food, providing essential nutrients to humans across cultures and generations. While bovine milk, particularly from cows and buffaloes, dominates global dairy production and consumption, non-bovine milks, such as those from goats, sheep, camels, donkeys, and yaks, also play a significant role in human nutrition, especially in regions where they are traditionally consumed. The comparative study of bovine and non-bovine milk is increasingly …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 14, Issue 3, 2025 · pp. 1–10 Read article
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A Review on Nutritional Benefits of the Black Tea
Abstract: Black tea, a cornerstone of global beverage culture, boasts a fascinating history and captivating journey from plant to cup. Derived from the Camellia sinensis plant, black tea distinguishes itself from its green tea cousin through a unique processing method. Unlike green tea, which undergoes minimal processing to preserve its fresh character, black tea undergoes full fermentation. This controlled oxidation process unlocks a deeper layer of flavor and aroma, resulting in …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 13, Issue 1, 2024 · pp. 21–27 Read article