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Articles by Morteza Khomeiri
Total Records ( 2 ) for Morteza Khomeiri
  Barat. A. Zarei Yam and Morteza Khomeiri
  The Agharan is a fermented concentrated camel milk in Iran. Agharan is prepared by gathering the top layer of fermented camel milk. The aim of the present work is to study the effect of Whey Powder, Gum Arabic and Starch on rheological properties of Agharan. Effect of these materials in 0.05, 0.1 and 0.15% at different rpms ( 30, 40, 50, 60, 70, 80, 90, 100, 105, 120, 135, 140, 150, 160, 180, 200) on rheological properties of Agharan at 24°C studied. Results with Mitschka method reavealed that all samples have Shear thining behaviour. All samples showed the rather similar decrease in Apparent viscosity with increasing the shear rate and in all concentrations of Agharan contain gum arabic, viscosity decreased slightly in comparrison to control. In contrast, Agharan contains 0.15 % whey powder has sharp slope. The level of decrease was dependent on the level of whey, starch and gum arabic added. The highest apparent viscosity values were recorded for Agharan contains 0.1 ,0.05% starch (3520.7, 2678.4) and the lowest for Agharan contains 0.15% gum arabic (823.25). results of this work showed starch, whey powder and gum arabic can alter some rheological properties of Agharan and Accordingly can use in dairy industry.
  Barat A. Zarei Yam and Morteza Khomeiri
  Camel milk is a nutritious milk which is consumed in some pastoral areas in Iran. Preparing the fortified camel milk using different fruits can be effective for decreasing the undernurishment in many areas. In this study, effect of orange and cherry syrups at different concentrations (5, 10 and 15%) on bacteriological and sensory properties of camel milk studied. Results reavealed that samples contain orange 10% gained highest scores and then cherry milk (15%) was better. Milk contains 5% cherry syrup gained lower scores in comparison to control sample. Bacteriological results showed changes in total counts (Cfu mLG1) in camel milks containing different concentrations of cherry and orange syrup. The total counts in orange and cherry fortified camel milk decreased from high concentration to low concentration and were 730, 680, 490 and 310, 240, 160 Cfu mLG1 at 5, 10 and 15% concentrations, respectively. Whereas, no changes in the yeast and mold counts at all concentration of pasteurized camel milk (control and fruit milks) and were zero. Accordingly, orange and cherry syrups can be use in production of fruit fortified camel milk for human nutrition.
 
 
 
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