ArticleFrontiers in nutrition2025
Impact of co-fermenting modified camel milk using yogurt starter culture and
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Effects of Fermentation Compound Chinese Herbal Medicine on the Reproductive Performance, Immune and Antioxidant Status, and Colostrum Metabolites of Ningxiang Sows During the Lactation Period.Animals : an open access journal from MDPI · 2026Article
- Valorization of camel milk into probiotic-fermented high-energy beverages incorporating Khalas date and nuts: nutritional quality and bioactives profiling.Frontiers in nutrition · 2026Article
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Authors and funding
11 authors.
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Abstract
Introduction: Fermented camel milk represents a functional dairy product of significant nutritional and pro-biotic value, yet optimization of its coagulation properties and bioactive compound content remains under-studied. Methods: This study investigated the enhancement of coagulation quality in fermented camel milk by in-corporating whey protein isolate (WPI) and trisodium citrate (TSC) to facilitate improved acid coagulation. Additionally, the research examines the effects of quinoa seed preparations on the quality of the resultant products. In the preliminary phase, camel milk was supplemented with either 1.5% or 2% WPI in conjunction with TSC at a concentration of 30 mmol L Results: Camel milk with 2% WPI and TSC significantly expedited acidification and reduced fermentation time. Furthermore, this formulation enhanced gel formation and viscosity during fermentation with the yoghurt starter culture (YC-381) and Discussion: The co-fermentation of modified camel milk with a yoghurt starter culture and
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