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Processing Challenges and Opportunities of Camel Dairy Products
المؤلفون المشاركون
Berhe, Tesfemariam
Seifu, Eyassu
Ipsen, Richard
Kurtu, Mohamed Y.
Hansen, Egon Bech
المصدر
International Journal of Food Science
العدد
المجلد 2017، العدد 2017 (31 ديسمبر/كانون الأول 2017)، ص ص. 1-8، 8ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2017-10-03
دولة النشر
مصر
عدد الصفحات
8
الملخص EN
A review on the challenges and opportunities of processing camel milk into dairy products is provided with an objective of exploring the challenges of processing and assessing the opportunities for developing functional products from camel milk.
The gross composition of camel milk is similar to bovine milk.
Nonetheless, the relative composition, distribution, and the molecular structure of the milk components are reported to be different.
Consequently, manufacturing of camel dairy products such as cheese, yoghurt, or butter using the same technology as for dairy products from bovine milk can result in processing difficulties and products of inferior quality.
However, scientific evidence points to the possibility of transforming camel milk into products by optimization of the processing parameters.
Additionally, camel milk has traditionally been used for its medicinal values and recent scientific studies confirm that it is a rich source of bioactive, antimicrobial, and antioxidant substances.
The current literature concerning product design and functional potential of camel milk is fragmented in terms of time, place, and depth of the research.
Therefore, it is essential to understand the fundamental features of camel milk and initiate detailed multidisciplinary research to fully explore and utilize its functional and technological properties.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Berhe, Tesfemariam& Seifu, Eyassu& Ipsen, Richard& Kurtu, Mohamed Y.& Hansen, Egon Bech. 2017. Processing Challenges and Opportunities of Camel Dairy Products. International Journal of Food Science،Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1166942
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Berhe, Tesfemariam…[et al.]. Processing Challenges and Opportunities of Camel Dairy Products. International Journal of Food Science No. 2017 (2017), pp.1-8.
https://search.emarefa.net/detail/BIM-1166942
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Berhe, Tesfemariam& Seifu, Eyassu& Ipsen, Richard& Kurtu, Mohamed Y.& Hansen, Egon Bech. Processing Challenges and Opportunities of Camel Dairy Products. International Journal of Food Science. 2017. Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1166942
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1166942
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
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