Speaker
Ichrak CHARFI
(Innovation and Valorization Laboratory for a Sustainable Food Industry (LIVIAD), ESIAT. University of Carthage, Tunisia)
Description
Donkey milk, valued for its exceptional nutritional properties, serves as a promising base for functional dairy products. This study highlights two innovative applications: a fermented milk beverage enriched with exopolysaccharides and folic acid using specific Streptococcus thermophilus strains, and an ice cream fortified with vitamin C and probiotics (Lactobacillus plantarum and Bifidobacterium adolescentis). Both products demonstrated enhanced nutritional and functional qualities, with the ice cream effectively maintaining high probiotic viability during storage. These results underline the potential of donkey milk combined with lactic acid bacteria to create innovative, health-promoting dairy products.
| Presenting author | Ichrak CHARFI |
|---|
Primary authors
Ichrak CHARFI
(Innovation and Valorization Laboratory for a Sustainable Food Industry (LIVIAD), ESIAT. University of Carthage, Tunisia)
Prof.
Salwa Bornaz
(Innovation and Valorization Laboratory for a Sustainable Food Industry (LIVIAD), ESIAT. University of Carthage, Tunisia)
