Effects of optimizing fermentation time and stabilizers using response surface methodology on physicochemical properties of camel milk yoghurt

Effects of optimizing fermentation time and stabilizers using response surface methodology on physicochemical properties of camel milk yoghurt

The objective of this study was to produce camel milk yoghurt with desired qualities using optimized processing conditions (fermentation time) and ingredients (stabilizer and calcium chloride). The conditions were obtained through Response Surface Methodology (RSM) by lactic acid fermentation by ino...

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Bibliographic Details
Main Authors: Philip K. Marete, Alfred M. Mariga, Guyo Huka, Levi Musalia, Eunice Marete, Julius M. Mathara, Joshua M. Arimi
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Optimization
Viscosity
Fermentation time
Camel milk
Yoghurt
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224000805

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http://www.sciencedirect.com/science/article/pii/S2772502224000805

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