Dromedary milk lactic acid fermentation: microbiological and rheological characteristics

@article{Attia2001DromedaryML,
  title={Dromedary milk lactic acid fermentation: microbiological and rheological characteristics},
  author={Hamdino Attia and Naouel Kherouatou and Abdelhafidh Dhouib},
  journal={Journal of Industrial Microbiology and Biotechnology},
  year={2001},
  volume={26},
  pages={263-270}
}
The ability of dromedary skim milk to form an acid curd during a lactic acid starter fermentation was investigated. The activity of the starter in dromedary milk was characterized by a longer lag phase (∼5 vs. ∼1 h) and by an earlier decline phase. This suggests the presence of inhibiting factors. The maximum buffering capacity of dromedary milk as well as its minimum apparent viscosity were obtained at lower pH values. Similarly, its elastic modulus appeared later (pH 5.7 vs. 6.3). Because… Expand
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