Effect of starter cultures on various classes of fatty acids in Sudanese fermented camel milk (#Camelus dromedarius#) gariss

Ahmed A.I., Mohamed B.E., Yousif N.M.E., Faye B., Loiseau G.
2016

The objective of this research was to study the variation of classes of fatty acids in gariss (fermented camel milk) prepared under controlled conditions (starter cultures and time of fermentation). Inoculations of raw camel milk with selected LAB strains (E. duransR03, E.faecium NWL and L. plantarum BJ6 and their combination as well as the control - fermentation without starter cultures) was ...

Traitement et conservation des produits alimentaires; Composition des produits alimentaires