Dromedary milk lactic acid fermentation: microbiological and rheological characteristics

  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},
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
Physicochemical, rheological, and micro-structural properties of yogurts produced from mixtures of camel and bovine milks
Abstract This study evaluated the influence of supplementing bovine milk with increasing levels of camel milk (0–60%) on different properties of yogurt. Fresh raw camel and bovine milks were heatedExpand
Fermentation of dromedary camel (Camelus dromedarius) milk by Enterococcus faecium, Streptococcus macedonicus as a potential alternative of fermented cow milk
Abstract Physicochemical and sensory properties of fermented dromedary milk (FDM) and cow milk (FCM) by Enterococcus faecium (W1) or Streptococcus macedonicus (W2), two potent acidifying strainsExpand
Physicochemical and rheological changes of acidified camel milk added with commercial low methoxyl-pectin.
Isothermal titration calorimetry results showed that pectin concentration had a marked influence on the gels structure and that this polysaccharide stabilizes caseins micelles in acidified camel milk gel due to electrostatic interaction and steric repulsion. Expand
Impact of hydrolyzed lactose by β-galactosidase enzyme on the physicochemical and organoleptic properties of fermented camel milk
  • A. H. Ibrahim
  • Chemistry
  • Emirates Journal of Food and Agriculture
  • 2018
The present study was conducted to evaluate the influence of lactose hydrolysis by using two different strategies (by addition of β-galactosidase (HA-LACTASE™) before fermentation of camel milk toExpand
Characterization of Lactic Acid Bacteria from Camel Milk and their Technological Properties to Use as a Starter Culture
It could be concluded that Lactobacillus plantarum HUM19, LactOBacillus acidophilus HUM20, and Streptococcus cremoris HUM8 had high acidifying, antimicrobial and proteolytic activities, and EPS production among all other lactic acid bacteria isolates. Expand
Acid gelation of raw and reconstituted spray-dried dromedary milk: a dynamic approach of gel structuring.
Abstract Dynamic oscillatory rheology and scanning electron microscopy (SEM) were used to further understand the formation of acid milk gels obtained from raw and reconstituted spray-dried dromedaryExpand
Chemical Composition, Microbial Profile and Identification of Lactic Acid Bacteria of Moroccan Fermented Camel Milk “Lfrik”
A total of 15 spontaneously fermented camel milk “Lfrik” samples were collected from 15 traditional dairies in the city of Laayoune and analyzed for their physicochemical composition and microbial profile, which revealed the predominance of lactic acid bacteria, the presence of high numbers of coliforms and Enterococci and the absence of Salmonella and S.aureus. Expand
Microbiological and biochemical changes and sensory evaluation of camel milk fermented by selected bacterial starter cultures
Mixed yogurt culture showed superior growth, acid production and proteolytic activity than single starter cultures and acceptable fermented camel milk, but the consistency of all fermented camel Milk products was watery and showed a fragile, poor structure. Expand
Making of pasteurized Lfrik ( fermented Moroccan camel milk ) by selected lactic starters
Traditional Moroccan Lfrik is processed by spontaneous fermentation of whole raw camel milk at ambient temperature. In this study, pasteurized Lfrik was made using pasteurized camel milk inoculatedExpand
Production of Flavoured Fermented Camel Milk Amany
The present study investigated the effect of adding cinnamon (Cinnamomum verum) and doum palm fruit (Hyphaene thebaica) water extracts (as a natural flavour agent and antioxidant compound sources) onExpand