• DOI:10.1038/sj.jim.7000111
Corpus ID: 21484536

Dromedary milk lactic acid fermentation: microbiological and rheological characteristics

@article{Attia2001DromedaryML,
  title={Dromedary milk lactic acid fermentation: microbiological and rheological characteristics},
  author={H. Attia and N. Kherouatou and A. Dhouib},
  journal={Journal of Industrial Microbiology and Biotechnology},
  year={2001},
  volume={26},
  pages={263-270}
}

H. Attia, N. Kherouatou, A. Dhouib

Published 2001

Biology, Medicine

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… CONTINUE READING

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