Dromedary milk lactic acid fermentation: microbiological and rheological characteristics

Abstract

The ability of dromedary skim milk to form an acid curd during a lactic acid starter fermentation was investigated. The activity of the starter in dromedary milk was characterized by a longer lag phase ( approximately 5 vs. approximately 1 h) and by an earlier decline phase. This suggests the presence of inhibiting factors. The maximum buffering capacity of dromedary milk as well as its minimum apparent viscosity were obtained at lower pH values. Similarly, its elastic modulus appeared later (pH 5.7 vs. 6.3). Because these rheological and biochemical events took place at lower pH values, dromedary skim milk seems to present a higher physical stability toward the increase of acidity. Determination of the rheological and microscopic characteristics of the dromedary milk coagulum (pH 4.4) did not reveal curd formation but indicated a fragile and heterogeneous structure. This coagulum, which is very different from that of cows' milk, seems to be made up of dispersed casein flakes.

Production of Flavoured Fermented Camel Milk

“…Similar results were obtained by (Attia and Dhouib, 2001) who observed that the fermentation of camel milk by starter culture did not reveal a good curd formation but indicated a fragile and heterogeneous structure. Also, using different fruit additives gives more fermented camel milk choices to the consumer.…”

Nutritive Value and Characterization Properties of Fermented Camel Milk Fortified with some Date Palm Products Chemical, Bacteriological and Sensory Properties

“…These finding agree with those of [37] who reported that acidophilus milk made from camel milk was watery and precipitated in the form of flocks. Similar results were obtained by [38] who observed that the fermentation of camel milk by starter culture did not reveal a good curd formation but indicated a fragile and heterogeneous structure. Also, the camel milk failed to reach a gel-like structure after sensory attributes 18h incubation [6].Generally, participants found that the flavor of yoghurt with date products was very acceptable.…”

Medicinal value of camel milk and meat

“…The milk has many properties that make it a very useful choice, as camel's milk is used in some parts of the world to cure certain diseases (Attia et al 2001). The medicinal property of camel milk was reported three decades back by Yagil (1982).…”