Effect of Quinoa (Chenopodium quinoa) Flour on the Production and Quality of Low-Fat Camel Milk Processed Cheese Spread | Zendy

Salah A. Khalifa | Zendy; El-Sayed M. Abdeen | Zendy; Samah M. S. El-Shafei | Zendy; Azza H. Mohamed | Zendy

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Effect of Quinoa (Chenopodium quinoa) Flour on the Production and Quality of Low-Fat Camel Milk Processed Cheese Spread

Author(s) -

Salah A. Khalifa,

El-Sayed M. Abdeen,

Samah M. S. El-Shafei,

Azza H. Mohamed

Publication year - 2020

Publication title -

pakistan journal of biological sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.268

H-Index - 43

eISSN - 1812-5735

pISSN - 1028-8880

DOI - 10.3923/pjbs.2020.439.453

Subject(s) - food science , chenopodium quinoa , camel milk , chemistry , organoleptic , linoleic acid , casein , fatty acid , dry matter , biology , botany , biochemistry

Camel milk has nutritional and therapeutic properties. Quinoa flour has been incorporated into many kinds of food because of its various nutrients and bio-actives. This study aimed to investigate the effect of using quinoa flour on the properties of low-fat camel milk processed cheese spread (LF-CMPCS) made from fermented retentate camel milk as a camel cheese base.

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