• [email protected]
  • +971 507 888 742
Submit Manuscript
SciAlert
  • Home
  • Journals
  • Information
    • For Authors
    • For Referees
    • For Librarian
    • For Societies
  • Contact
  1. International Journal of Dairy Science
  2. Vol 2 (2), 2007
  3. 166-171
  • Online First
  • Current Issue
  • Previous Issues
  • More Information
    Aims and Scope Editorial Board Guide to Authors Article Processing Charges
    Submit a Manuscript

International Journal of Dairy Science

Year: 2007 | Volume: 2 | Issue: 2 | Page No.: 166-171
DOI: 10.3923/ijds.2007.166.171

Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend



Total views 379

Authors


Rihab Awad Hassan


Ibtisam E.M. El Zubeir


S.A. Babiker


Keywords


  • Composition
  • fermented camel`s milk
  • Gariss
  • shelf life
  • Sudan
Research Article

Effect of Pasteurization of Raw Camel Milk and Storage Temperature on the Chemical Composition of Fermented Camel Milk

Rihab Awad Hassan, Ibtisam E.M. El Zubeir and S.A. Babiker
The present study was carried out to investigate the effect of pasteurization and storage conditions on the chemical composition of fermented camel milk (Gariss). The Gariss which was used as a starter culture consisted of 2.65% fat, 3.13% protein, 0.51% ash, 7.37% total solids and 2.49% acidity. It had pH value of 3.8. The non pasteurized Gariss samples were found to attain high level of total solids, fat, protein and ash than the pasteurized fermented milk at the beginning of the storage period. Moreover, fat and protein, acidity and pH of the processed Gariss were found to show significant differences (p<0.05) in pasteurized samples that stored at 25°C. Also the mean levels of ash revealed significant differences (p<0.05) due to the pasteurization. Pasteurized and not pasteurized fermented camel samples both were found to withstand the storage conditions up to 243 h. The present study indicated that the chemical composition was affected by pasteurization and storage conditions (temperatures and storage periods).
PDF Fulltext XML References Citation

How to cite this article

Rihab Awad Hassan, Ibtisam E.M. El Zubeir and S.A. Babiker, 2007. Effect of Pasteurization of Raw Camel Milk and Storage Temperature on the Chemical Composition of Fermented Camel Milk. International Journal of Dairy Science, 2: 166-171.

DOI: 10.3923/ijds.2007.166.171

URL: https://scialert.net/abstract/?doi=ijds.2007.166.171

Related Articles

Evaluation of Chemical Composition of Yoghurt Made from Camel and Camel-Sheep Milk Mixtures During Storage
A Review on the Sudanese Traditional Dairy Products and Technology

Leave a Comment


Your email address will not be published. Required fields are marked *

Useful Links

  • Journals
  • For Authors
  • For Referees
  • For Librarian
  • For Socities

Contact Us

Office Number 1128,
Tamani Arts Building,
Business Bay,
Deira, Dubai, UAE

Phone: +971 507 888 742
Email: [email protected]

About Science Alert

Science Alert is a technology platform and service provider for scholarly publishers, helping them to publish and distribute their content online. We provide a range of services, including hosting, design, and digital marketing, as well as analytics and other tools to help publishers understand their audience and optimize their content. Science Alert works with a wide variety of publishers, including academic societies, universities, and commercial publishers.

Follow Us
© Copyright Science Alert. All Rights Reserved