Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4495749 | Journal of the Saudi Society of Agricultural Sciences | 2012 | 10 Pages |
The importance of micro-flora in dairy products cannot be overemphasised. Although there are scores of academic papers that elucidated on this subject, however, to the best knowledge of the researcher, there is no published paper that compares the composition of the traditional fermented camel milk products. Therefore, this paper aims to compare the preparation methods, chemical compositions, microbial counts and pH, isolation and identification of lactic acid bacteria, as well as yeasts in Gariss, Suusac, and Shubat. Through comparative analysis of previous existing published papers, the researcher discovered that different preparation methods of these three products have effects on their chemical compositions, microbial counts and pH, and as well as growth of lactic acid bacteria and yeast species.