Dromedary milk lactic acid fermentation: microbiological and rheological characteristics

Citation
H. Attia et al., Dromedary milk lactic acid fermentation: microbiological and rheological characteristics, J IND MIC B, 26(5), 2001, pp. 263-270
Citations number
41
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Biotecnology & Applied Microbiology",Microbiology
Journal title
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
ISSN journal
1367-5435 → ACNP
Volume
26
Issue
5
Year of publication
2001
Pages
263 - 270
Database
ISI
SICI code
1367-5435(200105)26:5<263:DMLAFM>2.0.ZU;2-K
Abstract
The ability of dromedary skim milk to form an acid curd during a lactic aci d starter fermentation was investigated. The activity of the starter in dro medary milk was characterized by a longer lag phase (similar to5 vs. simila r to1 h) and by an earlier decline phase. This suggests the presence of inh ibiting factors. The maximum buffering capacity of dromedary milk as well a s its minimum apparent viscosity were obtained at lower pH values. Similarl y, its elastic modulus appeared later (pH 5.7 vs. 6.3). Because these rheol ogical and biochemical events took place at lower pH values, dromedary skim milk seems to present a higher physical stability toward the increase of a cidity. Determination of the rheological and microscopic characteristics of the dromedary milk coagulum (pH 4.4) did not reveal curd formation but ind icated a fragile and heterogeneous structure. This coagulum, which is very different from that of cows' milk, seems to be made up of dispersed casein flakes.