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by
Morteza Khomeiri |
Total Records (
2 ) for
Morteza Khomeiri |
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Barat. A. Zarei Yam
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Morteza Khomeiri
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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. |
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Barat A. Zarei Yam
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Morteza Khomeiri
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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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