Compositional, technological and nutritional aspects of dromedary camel milk

By O. A. Haj, Hamad A. Al Kanhal. 2010

443 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/39cb3d474077ab45046531aea1b5ea053253eff9

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In Food Science

1. S. El-Shibiny
2. M. H. Abd El-Salam

Citations in the corpus

• Bioactive Peptides of Buffalo, Camel, Goat, Sheep, Mare, and Yak Milks and Milk Products (2013, background): “Whey proteins of camel milk differ markedly from that of cow milk(22,23) and this difference is responsible for the high antibacterial properties of camel milk.”
• Camel Milk: An Important Natural Adjuvant (2017, background): “5% of ascorbic acid (C), thiamin (B1) and pyridoxine (B6) of the recommended daily intake (RDI) [10].”
• Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production (2011, background): “33 (2009); Chiofalo and others (2000); De Marchi and others (2007); Flowers and others (2008); Kay and others (2005); K ↪ edzierska-Matysek and others (2011); Leiber and others (2006); McCarthy and others (2007); Ménard and others (2010); Schroeder and others (2003); Slačanac and others (2010); Stoo”