Fermented Camel Milk (Chal): Chemical, Microbial and Functional Properties

• المؤلفون الرئيسيون: Maryam Salami (مؤلف), Maryam Tamaskani Zahedi (مؤلف), Maryam Moslehishad (مؤلف)
• التنسيق: كتاب
• منشور في: Islamic Azad University, 2016-12-01T00:00:00Z.
• الموضوعات: article
• الوصول للمادة أونلاين: Connect to this object online.

The aim of this study was to determine physicochemical, microbial properties and antioxidant activity of fermented camel milk (Chal) and introduce it as a functional food. The protein content of the samples was determined using Kjeldahl method and total dry matter using oven drying method. The amoun...