Browsing Faculty of Agriculture & Veterinary Medicine (FAg / FVM) by Subject "Camel milk"
Now showing items 1-7 of 7
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Biodiversity and Enterotoxigenic Potential of Staphylococci Isolated from Raw and Spontaneously Fermented Camel Milk
(Department of Food Science, Nutrition and Technology, University of Nairobi, 2013)Aims: To characterise the diversity, genotypic and phenotypic properties of coagulase negative and coagulase positive staphylococci from camel milk. Place and Duration of Study: Laboratory of Food Biotechnology, Department ... -
Detection, isolation and molecular characterisation of shigatoxigenic O157 and non-O157 Escherichia coli in raw and fermented camel milk.
(Department of Food Science, Nutrition and Technology, University of Nairobi, 2012-08)Prevalence and distribution of Escherichia coli O157 and non-O157 Shiga toxin-producing Escherichia coli (STEC) in samples collected along raw and fermented camel milk marketing chain was assessed. A combination of culture ... -
Effect Of Lactoperoxidase-Thiocyanate-Hydrogen Peroxide System And Storage Temperature On Keeping Quality Of Raw Camel Milk
(Department of Food Science, Nutrition and Technology, University of Nairobi, 2010)The use of lactoperoxidase system (LP-system) in temporary preservation of raw milk has been found useful particularly in places where refrigeration is not feasible. The activity of this system, however, varies from ... -
Effect Of Lactoperoxidase-Thiocyanate-Hydrogen Peroxide System And Storage Temperature On Keeping Quality Of Raw Camel Milk
(Department of Food Science, Nutrition and Technology, University of Nairobi, 2010-10)The use of lactoperoxidase system (LP-system) in temporary preservation of raw milk has been found useful particularly in places where refrigeration is not feasible. The activity of this system, however, varies from ... -
Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora
(Department of Food Science, Nutrition and Technology, University of Nairobi, 2012-07)The microflora of 59 East African camel milk samples of unfermented raw milk supply chains and spontaneously fermented milk (suusac) was analyzed to describe the diversity of predominant lactic acid bacteria (LAB), identify ... -
The Prevalence of Brucella spp. in camel milk marketed from North Eastern Province, Kenya
(Department of Veterinary Pathology, Microbiology & Parasitology Faculty of Veterinary Medicine University of Nairobi, 2012)The camel is the dominant livestock in North Eastern province where it provides sustenance to many people especially during the frequent dry periods when other animals die or are unthrifty. Garissa and Wajir districts in ... -
Survey of postharvest handling, preservation and processing practices along the camel milk chain in Isiolo district,Kenya
(Department of Food Science, Nutrition and Technology, 2012)Despite the important contribution of camel milk to food security for pastoralists in Kenya, little is known about the postharvest handling, preservation and processing practices. In this study, existing postharvest ...