Improving The Texture Properties of Camels’ Milk Rayeb | ||||
| Egyptian Journal of Food Science | ||||
| Article 9, Volume 48, Issue 1, 2020, Page 89-99 PDF (1.48 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejfs.2020.25124.1043 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Marwa Desouky 
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| Abstract | ||||
| Camels’ milk produces weak texture when it is manufacture to fermented products. This study aims to investigate how camels’ milk fortification with different ratios (ranged from 5 to 25 g /100g) of camel milk sweet curd (CMSC) affects the quality attributes of rayeb produced from this milk. Physicochemical, microstructure (fresh samples only) and sensory properties were assessed for rayeb from different treatments during the storage period (6±0.5°C for 15 days). The supplementation of camels’ milk with CMSC reduced the fermentation time, particularly with high ratios (≥ 15 g /100g). The results show that the whey syneresis, pH decreased (p ≤ 0.05) meanwhile, dynamic viscosity increased in all treatments till the end of the storage period. The microstructure showed different uniform protein matrix aggregates among treatments. In conclusion camels’ milk rayeb could be produced successfully prepared with camel milk sweet curd, displayed good quality attributes/ highly accepted panelists scores and could be considered a successful tool to solve the challenges of producing fermented camels’ milk product “Rayeb” | ||||
| Keywords | ||||
| Camels’ milk sweet curd; rayeb; physicochemical properties | ||||
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