Production and characterisation of camel milk yoghurt containing different types of stabilising agents

Oselu, Stephen; Ebere, Rebecca; Huka, Guyo; Musalia, Levi; Marete, Eunice; Mathara, Julius Maina; Mwobobia, Florence; Arimi, Joshua

doi:10.1016/j.heliyon.2022.e11816

Cited by 11 publications

(3 citation statements)

References 44 publications

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“…Nevertheless, there is a challenge when it comes to producing certain fermented dairy products like yoghurt from camel milk (Oselu et al . 2022). In camel milk, the presence of lysozyme inhibits the rapid growth of yoghurt cultures, resulting in an extended gelation process and the potential for a notably weaker texture with whey separation.…”

Section: Introductionmentioning

confidence: 99%

Utilisation of Lacticaseibacillus casei ATCC 393‐derived exopolysaccharide for camel milk yoghurt production and its potential anticancer and hepatoprotective properties

Ali,

Darwish,

Hassan

et al. 2024

Int J of Dairy Tech

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Camel milk yoghurts were created using probiotic lactic acid bacteria (LAB) with exopolysaccharide (EPS) production capabilities. Lacticaseibacillus casei ATCC 393, identified as the most efficient EPS producer, was incorporated into conventional yoghurt culture. We compared the effects of adding L. casei ATCC 393 with EPS powder (SLLP) against lactulose. Evaluations included LAB, yeast, mould, cytotoxicity and IC50 values in the samples. The results demonstrated increased bacterial counts, LAB viability, viscosity, antiproliferative effects and a lower IC50 in SLLP, indicating the potential application of EPS‐producing L. casei ATCC 393 and its derived EPS in the development of functional foods.

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Section: Introductionmentioning

confidence: 99%

Utilisation of Lacticaseibacillus casei ATCC 393‐derived exopolysaccharide for camel milk yoghurt production and its potential anticancer and hepatoprotective properties

Ali,

Darwish,

Hassan

et al. 2024

Int J of Dairy Tech

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“…To prepare good-quality camel milk yogurt, raw materials such as polysaccharides are added to strengthen the gel system [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Isolated Fraction of Gastric-Digested Camel Milk Yogurt with Carao (Cassia grandis) Pulp Fortification Enhances the Anti-Inflammatory Properties of HT-29 Human Intestinal Epithelial Cells

et al. 2023

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Functional foods have recently generated a lot of attention among consumers looking for healthy options. Studies have examined yogurt with carao to increase health benefits and probiotic characteristics. It has been determined that carao fruit and camel milk have high phenolic compound and antioxidant activity concentrations. The objective of this study was to examine if carao (0, 1.3, 2.65, and 5.3 g/L) incorporated into yogurt enhances anti-inflammatory stimulus and antioxidant activity and impacts the physio-chemical and sensory properties of camel milk yogurt. HT-29 cells were used as a model of anti-inflammatory response, including cytokine responses of IL-8 and mRNA production of IL-1β and TNF-α in gastric digested isolated fraction. In addition, pH, titratable acidity, Streptococcus thermophilus counts and Lactobacillus bulgaricus counts of camel yogurts were examined during the fermentation process in 0, 2.5, 5, and 7 h whereas viscosity, syneresis, and radical scavenging assay evaluations were determined at hour 7. Furthermore, a consumer study was performed. Compared to control samples, the incorporation of carao into yogurts did not lead to a significant (ρ > 0.05) difference in the pH. In contrast, titratable acidity (TA), viscosity, syneresis, and antioxidant capacity significantly increased with the inclusion of 2.65 and 5.3 g/L carao, while 5.3 g/L carao significantly (ρ < 0.05) increased the counts of both bacteria. The inflammatory response of IL-8 and the level of mRNA production of IL-1β and TNF-α was significantly (ρ < 0.05) lower with 2.65 and 5.3 g/L carao yogurt compared to control camel yogurt. Sensory attributes were not impacted by the addition of 1.3 and 2.65 g/L carao. Carao could be a possible ingredient to consider when improving the nutrition value of yogurt.

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“…In the face of growing desertification and the recurrence of drought and famine in Sub-Saharan Africa, particularly in East Africa, the camel plays an important role as a source of milk, meat and draught power. The camel's main purpose is directly tied to its exceptional tolerance to exceedingly severe situations and it can thrive where no other household animal can (Oselu et al, 2022;Rahimi et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Effects of Season, Productive State, Age and Agro-ecology on Blood Biochemical Characteristics of Dromedary Camels (Camelus dromedarius) in Natural Browsing Environment

Roba,

Yisehak,

Asrat

2023

AJDFR

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Background: Blood biochemistry and reference intervals assist in distinguishing between healthy and productive camels as well as providing information for nutritional conditions, evaluation and monitoring when they are allowed to browse naturally; nevertheless, these intervals are frequently collected from animals of varying ages. The nutritional condition and biochemical markers of dromedary camels in pastoral systems in southern Ethiopia were investigated in this study, which took season, animal status, age and environmental variables into consideration. Methods: A total of 36 camels were divided into three groups based on their age ( greater than 8 years, 5-8 years, or less than 5 years) and productive state (milking, pregnant and young) in two environments (two herds in arid and semi-arid areas). Blood samples were collected from animals’ neck jugular veins, centrifuged and frozen for analysis. The samples were centrifuged (3000 rpm for 10 min) immediately after their arrival at the laboratory. Serum concentrations of glucose, protein, urea, creatinine, triglycerides and cholesterol were measured using spectrophotometry. Result: This study shows that glucose (91.33+7.30 mg/dl), total protein (7.17+0.15 mg/dl) and triglyceride (75.28+5.38 mg/dl) concentrations were significantly higher (P less than 0.05) during the rainy season, whereas urea (32.06+1.18 mg/l) and creatinine levels were significantly higher during the dry season. The study reveals increased glucose, total protein and triglyceride concentrations in camels during the rainy season, while urea and creatinine levels were higher during the dry season. Arid camels had lower serum concentrations of total protein and urea. Milking and pregnant camels had lower total serum protein, triglyceride and cholesterol levels.

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Production and characterisation of camel milk yoghurt containing different types of stabilising agents

Cited by 11 publications

References 44 publications

Utilisation of Lacticaseibacillus casei ATCC 393‐derived exopolysaccharide for camel milk yoghurt production and its potential anticancer and hepatoprotective properties

Utilisation of Lacticaseibacillus casei ATCC 393‐derived exopolysaccharide for camel milk yoghurt production and its potential anticancer and hepatoprotective properties

Isolated Fraction of Gastric-Digested Camel Milk Yogurt with Carao (Cassia grandis) Pulp Fortification Enhances the Anti-Inflammatory Properties of HT-29 Human Intestinal Epithelial Cells

Effects of Season, Productive State, Age and Agro-ecology on Blood Biochemical Characteristics of Dromedary Camels (Camelus dromedarius) in Natural Browsing Environment

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