Studies on the physico-chemical properties and accessibility of camel milk using lactobacillus fermentum and phoenix dactylifera

Abstract

Milk products are greatest blessing for new born mammals and human as it serve as an almost complete food with full of nutrients. Milk fermentation by proteolytic lactic acid bacteria (LAB) is one of the economical and practical methods for the production of fermented dairy products enriched in bioactive peptides. In the present study, Camel milk is used to produce a fermented milk product with the help of Lactobacillus fermentum, which is a lactic acid bacteria (LAB). The present study focused on enrichment of dietary fibre in milk product as milk alone is deficient of dietary fibre. For this, Date Palm (Phoenix dactylifera) syrup is used due to natural antioxidative agents of Date Palm.