Publications

Qualité hygiénique du lait de Chamelle ARBYA D’El OuED –Algérie-

AOUACHRIA Amira Narimane

Camel milk is certainly of particular interest for nomads, populations in the south and currently for the European community because it meets human requirements given its high content of basic nutrients (proteins, lipids, lactose), vitamin C and niacin.

Camel milk: As a New Protein Source to Use for Yoghurt Production

Selda Bulca, Atakan Koç

The main purpose of this study was to investigate the possibilities of technological production of camel milk yoghurt. First of all, denaturation of antimicrobial substances in camel milk by heat treatment and their effects on pH decrease and on the viscosity were analysed.

Effect of Transglutaminase Enzyme on Some Properties of Yogurt Produced from Camel Milk

Selda Bulca, Fahriye Ümüt, Atakan Koç

In this study, microbial transglutaminase (MTGase) enzyme was used to produce yogurt from camel milk. It was reported that camel milk is rich in antimicrobial substances such as lysozyme, lactoperoxidase, lactoferrin and immunoglobulins, which prevent the production of yogurt from camel milk.

CAMELMILK Project was at the International Agricultural Fair in Paris last February 2020

Bernard Faye, Marta Garrón Gómez

A poster was proposed at the stand of “La Camelerie”, a camel farm implemented in the north of France. The poster is explaining the objectives of CAMELMILK. The farm “La Camelerie”, which is the biggest camel farm in France, is expecting to start milk production and marketing. The International Agricultural Fair (SIA) in Paris is one of the most important Agricultural fairs in the world.

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