The effects of camel milk powder on the stability and quality properties of processed cheese sauce.

Background: Camel milk contains all the essential nutrients as cow’s milk, and has potential beneficial nutritive properties. The drying process has a little effect on the surface composition of milk powders. The use of camel milk powder in the manufacture of processed cheese could produce a product with special functional properties.

The use of nano-sized eggshell powder for calcium fortification of cow?s and buffalo?s milk yogurts.

Background: Calcium is an essential element for the growth, activity, and maintenance of the human body. Eggshells are a waste product which has received growing interest as a cheap and effective source of dietary calcium. Yogurt is a food which can be fortified with functional additives, including calcium.