| Autor: |
Arslan Amin HM; University of Veterinary and Animal Sciences, Department of Dairy Technology, Lahore, Pakistan., Inayat S; University of Veterinary and Animal Sciences, Department of Dairy Technology, Lahore, Pakistan., Gulzar N; University of Veterinary and Animal Sciences, Department of Dairy Technology, Lahore, Pakistan., Bhatti JA; University of Veterinary and Animal Sciences, Department of Dairy Technology, Lahore, Pakistan., Masood S; University of Veterinary and Animal Sciences, Department of Wildlife and Ecology, Lahore, Pakistan., Ayub A; University of Agriculture Faisalabad, Department of Zoology, Wildlife and Fisheries, Subcampus Depalpur Okara, Okara, Pakistan., Kanwal S; University of Okara, Department of Zoology, Okara, Pakistan., Batool M; Minhaj University, School of Food Science and Technology, Lahore, Pakistan., Ajmal M; University of Veterinary and Animal Sciences, Department of Dairy Technology, Lahore, Pakistan., Mustafa G; The Islamia University of Bahawalpur, Department of Zoology, Bahawalpur, Pakistan. |
| Abstrakt: |
Camel milk was obtained from A-block UVAS Ravi Campus Pattoki. After pasteurization at 72 °C (15 sec) it was cooled to 42 °C, then glutathione treated transglutaminase enzyme was added with the concentration of 0.5 g/300 mL, 1 g/300 mL, 1.5 g/300 mL, 2 g/300 mL while control sample with the addition of 1.5 g/300 mL gelatin. Then inoculation of milk was done with standard cultures of Yoghurt Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus at the rate of 2% for 3-4 hours at 42 °C. Samples were stored at 4 °C and were analyzed on 1st day and 28th day of storage. In our findings, there was slight increase in sensorial properties of all the samples. It was also observed that syneresis was reduced with the increase of enzyme quantity. |
