Effects of <i>Lacticaseibacillus casei</i> Zhang addition on physicochemical properties and metabolomics of fermented camel milk during storage.

The TA of both groups of fermented camel milk exhibited an increasing trend throughout the storage period, reaching peak values at D21 of 125 ± 2.13 and 97.5 ± 1.39 °T for the Control and LcZ groups, respectively.

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Throughout the storage period, the pH exhibited a decreasing trend ( Fig. 2 A).

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