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September 5, 2025Basrah Journal of Agricultural SciencesOpen Access

Effect of Isolated Camel Milk Proteins to Some Food Products Made from Camel Milk

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Authors

AAAlaa M. S. Al‐BaidhaniMAMichel G. AlkhouryAAAhed E. Abouyounes

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Overview

This study demonstrates improved sensory and physical properties in food products with added camel milk proteins, highlighting their potential use.

Key Points

  • Incorporating isolated camel milk proteins significantly enhances protein content in food products.
  • Ice cream showed a protein increase from 3.37% to 4.79% with the addition of isolated proteins.
  • Sensory evaluation favored the samples with 1 g of added protein, with notable improvements in emulsion stability.
  • The study suggests potential applications of camel milk proteins to improve various food products.

Cite This Study

Al‐Baidhani et al. (2025) studied this question.

synapsesocial.com/papers/68c23966b210217d6477bf4ahttps://doi.org/10.37077/25200860.2025.38.sp.27
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