Effect of acid whey protein concentrate on the rheological properties, antioxidant capacities, and biological activities of bioaccessible fractions in fermented camel milk

Effect of acid whey protein concentrate on the rheological properties, antioxidant capacities, and biological activities of bioaccessible fractions in fermented camel milk

ABSTRACT: The production of set-type camel milk yogurt is challenging due to its unique physicochemical properties, which differ from those of other milk species. The present study aimed to evaluate the effects of camel milk supplementation with different levels (0% [WPCA0], 3% [WPCA3], and 6% [WPCA...

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Main Authors: Mutamed Ayyash, Abdelmoneim H. Ali, Anas Al-Nabulsi, Tareq Osaili, Gafar Bamigbade, Athira Subash, Basim Abu-Jdayil, Afaf Kamal-Eldin
Format: Article
Language:English
Published: Elsevier 2025-02-01
Series:Journal of Dairy Science
Subjects:
camel milk
yogurt
whey protein concentrate
rheology
antioxidant capacity
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030224013560
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