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Dromedary milk lactic acid fermentation: microbiological and rheological characteristics

Dromedary milk lactic acid fermentation: microbiological and rheological characteristics The ability of dromedary skim milk to form an acid curd during a lactic acid starter fermentation was investigated. The activity of the starter in dromedary milk was characterized by a longer lag phase (∼5 vs. ∼1 h) and by an earlier decline phase. This suggests the presence of inhibiting factors. The maximum buffering capacity of dromedary milk as well as its minimum apparent viscosity were obtained at lower pH values. Similarly, its elastic modulus appeared later (pH 5.7 vs. 6.3). Because these rheological and biochemical events took place at lower pH values, dromedary skim milk seems to present a higher physical stability toward the increase of acidity. Determination of the rheological and microscopic characteristics of the dromedary milk coagulum (pH 4.4) did not reveal curd formation but indicated 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. Journal of Industrial Microbiology & Biotechnology (2001) 26, 263–270. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Industrial Microbiology Biotechnology Springer Journals

Dromedary milk lactic acid fermentation: microbiological and rheological characteristics

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Publisher
Springer Journals
Copyright
Copyright © 2001 by Society for Industrial Microbiology
Subject
Life Sciences; Microbiology; Biochemistry, general; Inorganic Chemistry; Genetic Engineering; Biotechnology; Bioinformatics
ISSN
1367-5435
eISSN
1476-5535
DOI
10.1038/sj.jim.7000111
Publisher site
See Article on Publisher Site

Abstract

The ability of dromedary skim milk to form an acid curd during a lactic acid starter fermentation was investigated. The activity of the starter in dromedary milk was characterized by a longer lag phase (∼5 vs. ∼1 h) and by an earlier decline phase. This suggests the presence of inhibiting factors. The maximum buffering capacity of dromedary milk as well as its minimum apparent viscosity were obtained at lower pH values. Similarly, its elastic modulus appeared later (pH 5.7 vs. 6.3). Because these rheological and biochemical events took place at lower pH values, dromedary skim milk seems to present a higher physical stability toward the increase of acidity. Determination of the rheological and microscopic characteristics of the dromedary milk coagulum (pH 4.4) did not reveal curd formation but indicated 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. Journal of Industrial Microbiology & Biotechnology (2001) 26, 263–270.

Journal

Journal of Industrial Microbiology Biotechnology – Springer Journals

Published: May 1, 2001

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