公开(公告)号：US09623057B1

公开(公告)日：2017-04-18

申请号：US15045168

申请日：2016-02-16

申请人： KING SAUD UNIVERSITY

发明人： Omar Amin Alhaj ,  Abdulrahman Saleh Al-Khalifa ,  Ali Ahmed Metwalli ,  Elsayed Ismail ,  Hatem Salamah Ali

IPC分类号： A23C9/154 ,  A61K35/747 ,  A61K35/744 ,  A61K9/00 ,  A23C9/123 ,  A23C9/137 ,  A61K35/00

CPC分类号： A61K35/747 ,  A23C9/1238 ,  A23C9/137 ,  A23Y2220/03 ,  A23Y2220/15 ,  A23Y2220/39 ,  A23Y2240/75 ,  A61K35/744 ,  A61K2035/11

摘要： The method of making a fermented dairy product from camel milk includes heating camel milk at 85° C. for thirty minutes, cooling the milk to about 60° C. and adding a stabilizer or hydrocolloid (preferably 0.02% by weight κ-carrageenan) to avoid whey off (whey separation) problems, then cooling the milk and adding a probiotic bacterial culture. The camel milk is fermented at between 40° C. and 45° C. for a time ranging between 4 and 12 hours, depending upon the particular bacterial culture used. The fermented camel milk is subjected to three successive storage steps to enrich the D-amino acid, antioxidant and antimicrobial content, storing the fermented camel milk at a temperature of 10° C. for 14 hours, then storing the fermented camel milk in a cold room at a temperature of 4° C., and then storing the fermented camel milk in a refrigerator at a temperature of 4° C. for between 1 and 15 days.