Production of camel milk yoghurt: physicochemical and microbiological quality and consumer acceptability

Abstract

The objectives of this study were to make yoghurt from camel milk and determine its physicochemical, microbiological and sensory qualities. The quality of camel milk yoghurt was compared with cow milk yoghurt and all parameters were analyzed following standard procedures. Yoghurt of acceptable consistency was made from camel milk using 1.2% gelatin, 5% bovine skim milk powder, 1.5 ml/L of calcium chloride, 40 ml/L of maple strawberry syrup and 6% yoghurt culture (YF-L811) and by incubating the milk at 42 o C for 18 h. The average values for moisture, ash, syneresis, pH, titratable acidity and total solids of camel milk yoghurt were 83.4%, 1.13%, 58%, 4.37, 1.255% lactic acid and 16.7%, respectively. The corresponding values for cow milk yoghurt were 80.6%, 0.71%, 56%, 4.67, 0.865% lactic acid and 19.5%, respectively. The titratable acidity of camel milk yoghurt was significantly higher (P<0.05) than cow milk yoghurt; however, no significant difference was observed between the two yoghurt types for the other parameters. Coliforms were not detected in both yoghurt types. The sensory analysis showed that cow milk yoghurt was more preferred by the panellists than camel milk yoghurt. Production of yoghurt from camel milk using the same procedure as for cow milk yoghurt proved to be difficult. Further research is called for to improve the acceptability of camel milk yoghurt using locally available and acceptable flavouring agents. Research needs to be conducted to optimize the operating parameters and standardize the production procedures of camel milk yoghurt in the future.

Nutritional composition of non‐dairy yogurt from sprouted tigernut tubers

“…The moisture content of the yogurt samples ranged between 87.61% and 90.83%. These values are higher than those reported for some diary yogurts (Galeboea et al, 2018;Isanga & Zhang, 2009). The moisture content of non-dairy yogurt is usually present as free water, which is not incorporated in the coagulated protein, hence the reason for the high moisture content in non-dairy yogurts.…”

Camels, Camel Milk, and Camel Milk Product Situation in Kenya in Relation to the World

“…Therefore, the primary problems associated with camel yoghurt involve its weak texture and thin consistency [ 121 ]. According to Galeboe et al [ 122 ], the texture of yoghurt is an essential characteristic that influences the mouthfeel, appearance, and overall acceptability. Besides, several studies have cited the possibility of the growth of commercial starter cultures in camel milk despite displaying lower acidification rates than bovine milk [ 19 , 123 , 124 ].…”

Camel milk products: innovations, limitations and opportunities

“…Manufacturing of yoghurt from camel milk using the same production protocol as for bovine milk (Tamime & Robinson 2000) proved to be difficult due to the structure and functional properties of the milk components. Recently, various researchers have reported the possibility of making camel milk yoghurt (Hashim et al 2009;Al-Zoreky & Al-Otaibi 2015;Ibrahem & El Zubeir 2016;Galeboe et al 2018).…”

“…Camel milk yoghurt of acceptable quality can be produced using 5% skim milk powder, 1.2% gelatin, 40 ml/l of maple strawberry syrup as a flavouring agent, 1.5 ml/l of calcium chloride, and 6% yogurt culture after incubation of the milk for 18 h at 42 °C (Galeboe et al 2018). The resulting yoghurt had a fairly thick consistency although it was less viscous and not as firm as cow milk yoghurt.…”