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Title of Journal: J Food Sci Technol

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Abbravation: Journal of Food Science and Technology

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Springer India

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DOI

10.1002/9783527609932.ch7

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0975-8402

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Rheological and physical properties of camel and c

Authors: Mohammad Kamal Mohammed Foukani Romdhane Karoui
Publish Date: 2017/01/20
Volume: 54, Issue: 2, Pages: 439-446
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Abstract

The rheological properties of acidinduced coagulation of camel and cow milk gels following the addition of calcium chloride CaCl2 and hydrogen phosphate dehydrate Na2HPO42H2O were investigated using a dynamic low amplitude oscillatory rheology For a considered condition the final values of storage modulus G′ and loss modulus G″ of camel milk gels were significantly lower than those of cow milk gels The increase of the added CaCl2 levels improved significantly the gelation properties of camel and cow milk gels since a reduction in the gelation time and an increase in the gel firmness were observed Following the addition of Na2HPO42H2O at 10 and 20 mM no significant effect on the gelation rate and the firmness of camel milk gels was observed while a significant decrease in the gelation rate and firmness were observed for cow milk gels

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  10. Plastic fats from sal, mango and palm oil by lipase catalyzed interesterification
  11. Enzymatic and non-enzymatic antioxidant potentials of Chlorella vulgaris grown in effluent of a confectionery industry
  12. Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root
  13. Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix
  14. Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions
  15. Rheological properties of ultrasound treated apple, cranberry and blueberry juice and nectar
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