%0 Journal Article
%T Study Properties of Fermented CamelsĄŻ and GoatsĄŻ Milk Beverages Fortified with Date Palm (<i>Phoenix dactylifera L</i>.)
%A Meranda A. Tawfek
%A Enas A. Baker
%A Howida A. El-Sayed
%J Food and Nutrition Sciences
%P 418-428
%@ 2157-9458
%D 2021
%I Scientific Research Publishing
%R 10.4236/fns.2021.125032
%X CamelsĄŻ milk (CM) and goatsĄŻ milk (GM) are rich in nutrients and vitamins
necessary for the health of humans and have therapeutic properties as they are
rich in antioxidants and have a protective role against free radicals that </span><span style=\"font-family:Verdana;\">have harmful effects on human health. Date palm
(DP), camelsĄŻ milk and </span><span style=\"font-family:Verdana;\">goatsĄŻ milk have been reported to be used for the
prevention and treatment of vari</span><span style=\"font-family:Verdana;\">ous diseases
in Arab countries. This study was designed to mix date palm</span><span style=\"font-family:Verdana;\"> with camelsĄŻ
milk and goatsĄŻ. Eight formulations of both camelsĄŻ milk and goatsĄŻ were made
from different percentages of date palm. These formulations were added at ratios
of 0 (control), 10%, 20% and 30% (w/v) to camelsĄŻ milk and goatsĄŻ and the
effect of this date palm on the composition and texture properties of the fermented
obtained products were followed. It has been found that pH, protein, fat
decreased and total solid, carbohydrate, ash, viscosity, vitamins, minerals and
antioxidants increased with the increase of the added percentage of date palm
compared to control. Microbial counts of the fermented camelsĄŻ milk (FCM) and
goatsĄŻ milk (FGM) increased significantly (P &lt; 0.05) with the addition of
different formulations and during storage. Also, fermented camelsĄŻ milk (FCM)
and fermented goatsĄŻ milk (FGM) fortified with different ratios date palm (DP)
concentration resulted in good properties and higher acceptable sensory values
(at a rate of 10% - 20%) in fresh and till the end of storage periods. The addition
of the date palm to all treatments </span><span style=\"font-family:Verdana;\">improved
the composition, viscosity, microbiological quality of fermented</span> <span style=\"font-family:Verdana;\">camelsĄŻ and goatsĄŻ milk with nutritional functional
values and acceptable</span><span style=\"font-family:Verdana;\"> sensory attributes.
%K Fermented Camel Milk
%K Fermented Goat Milk
%K Date Palm
%K Synbiotic-Vitamins
%K Antioxidants
%K Organoleptic Properties
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=109009