Improvement of Quality of Sour Camel Milk by Extract of Sparassis crispa: Physicochemical Properties, Sensory Quality and Metabolic Changes

Sour camel milk, as a nutritious fermented dairy product, faces challenges in terms of quality stability. Sparassis crispa, due to its antioxidant and antibacterial properties, shows potential in improving food quality. This study aimed to investigate the effects of differ- ent active components of Sparassis crispa on the quality of sour camel milk. The results indicated that Component I was the most effective Sparassis crispa component in enhanc- ing the quality of sour camel milk. The...