Hattem, H., Naeim, M., Sakr, H., Abouel-Einin, E. (2009). THE USE OF CAMEL'S MILK IN MAKING YOGHURT DRINK. Journal of Food and Dairy Sciences, 34(4), 2863-3187. doi: 10.21608/jfds.2009.112307
H. E. Hattem; Manal A. Naeim; Hanaa S. Sakr; Elham H. Abouel-Einin. "THE USE OF CAMEL'S MILK IN MAKING YOGHURT DRINK". Journal of Food and Dairy Sciences, 34, 4, 2009, 2863-3187. doi: 10.21608/jfds.2009.112307
Hattem, H., Naeim, M., Sakr, H., Abouel-Einin, E. (2009). 'THE USE OF CAMEL'S MILK IN MAKING YOGHURT DRINK', Journal of Food and Dairy Sciences, 34(4), pp. 2863-3187. doi: 10.21608/jfds.2009.112307
Hattem, H., Naeim, M., Sakr, H., Abouel-Einin, E. THE USE OF CAMEL'S MILK IN MAKING YOGHURT DRINK. Journal of Food and Dairy Sciences, 2009; 34(4): 2863-3187. doi: 10.21608/jfds.2009.112307
Animal Production Research Institute, ARC, Dokki, Giza.
Abstract
Camel's milk was used for preparing yoghurt drink .Yoghurt was prepared from camel milk and then diluted (1: 1) with water or permeate and then pasteurized or kept without pasturization as plain or flavured with mint extract. The freshly prepared drinks were analyzed for chemical composition and sensory properties after 5days of storage in the refrigerator.
The use of permeate for the preparation of yoghurt drink increased the total solids (TS), non protein nitrogen (NPN) and total volatile fatty acids (TVFA), as compared to dilution with water. Also, the use of permeate and mint extract improved quality of the product. The drink made with permeate and mint extract gained the highest scores as compared to other treatments. Acidity, TS, NPN and TVFA of yoghurt drinks from different treatments increased, while the pH decreased after storage. Also, the score points of stored drinks were slightly less than that of the fresh samples.
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