Quality changes in yoghurt made from camel milk and mixed camel milk with cow milk during preservation

Abstract EN

This study was carried out to investigate the effect of storage period on the chemical composition and sensory characteristics of yoghurt made from camel milk and camel milk mixed with cow milk.

Yoghurt was made from camel milk and camel milk substituted with cow milk (50%: 50% v /v).

Starter culture was added at rate of 3 % (v: v) and preserved for 10 days at 4◦c.

Chemical composition (acidity, pH, total solids, ash, protein, Fat, lactose and moisture) of yoghurt was determined at 1, 3, 7 and 10 days.

Sensory evaluation for (flavour, texture, colour, fatty taste, bitter taste and salinity) was also carried out at (1, 3, 7 and 10 days) intervals.

Preserving period affects all the chemical composition and sensory characteristics in camel milk yoghurt and mixed camel and cow milk yoghurt except the fat content.

The results showed that chemical composition and sensory characteristics in both camel milk yoghurt and mixed camel and cow milk yoghurt had decreased with increased duration of conservation, except acidity, ash and moistur.

Admixture of camel milk with cow milk has improved the chemical composition and sensory characteristics.