Physicochemical, rheological, and micro-structural properties of yogurts produced from mixtures of camel and bovine milks
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 heated separately at 85 °C for 5 min and mixed before fermentation with lactic acid bacteria. The decrease in gel stre...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-06-01
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| Series: | NFS Journal |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352364620300043 |