Ibrahim, A. (2015). EFFECT OF MILK SUPPLEMENTATION WITH VARIOUS TYPES OF MILK PROTEINS ON PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF BIO-FERMENTED CAMEL’S MILK.. Journal of Food and Dairy Sciences, 6(1), 1-22. doi: 10.21608/jfds.2015.48519
A. H. Ibrahim. "EFFECT OF MILK SUPPLEMENTATION WITH VARIOUS TYPES OF MILK PROTEINS ON PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF BIO-FERMENTED CAMEL’S MILK.". Journal of Food and Dairy Sciences, 6, 1, 2015, 1-22. doi: 10.21608/jfds.2015.48519
Ibrahim, A. (2015). 'EFFECT OF MILK SUPPLEMENTATION WITH VARIOUS TYPES OF MILK PROTEINS ON PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF BIO-FERMENTED CAMEL’S MILK.', Journal of Food and Dairy Sciences, 6(1), pp. 1-22. doi: 10.21608/jfds.2015.48519
Ibrahim, A. EFFECT OF MILK SUPPLEMENTATION WITH VARIOUS TYPES OF MILK PROTEINS ON PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF BIO-FERMENTED CAMEL’S MILK.. Journal of Food and Dairy Sciences, 2015; 6(1): 1-22. doi: 10.21608/jfds.2015.48519
EFFECT OF MILK SUPPLEMENTATION WITH VARIOUS TYPES OF MILK PROTEINS ON PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF BIO-FERMENTED CAMEL’S MILK.
Desert Research Center, Department of Animal and Poultry Breeding, Cairo, Egypt
Abstract
In the present work, the influence of milk supplementation on physiochemical, microbiological and sensory properties of probiotic camel's yoghurt during refrigerated storage period of 21 d was studied. Three powders: sodium caseinate (SCN), whey protein concentrate (WPC) and skim milk powder (SMP) at three different ratios (1, 2 and 4%) were tested as supplementation. The results indicated that, the highest (P<0.05) titratable acidity, acetaldehyde and diacetyl values was found in bio-yoghurt supplemented with 4% WPC during storage period. Also, the addition of 4% WPC improved the viability of S. thermophilus, Lb. delbrueckii subsp. bulgaricus, Bifidobacterium animalis subsp. lactis BB-12 and Lb. acidophilus LA-5 more than SCN or SMP bio-yoghurts. On the other hand, the bio-yoghurts fortified with 4% SCN had the highest (P<0.05) viscosity, gel firmness and the lowest whey syneresis values in comparison with other treatments during storage. Organoleptic tests indicate that, the bio-yoghurts fortified with 4% SCN had significantly (P<0.05) higher scores in appearance and body and texture while the bio-yoghurts fortified with 4% WPC had higher acidic taste and flavor scores. Both the bio-yoghurts supplemented with 4% SCN or WPC showed better physical and similar overall acceptability scores compared to other treatments. The results suggested that the addition of 4% SCN or WPC could be used to produce acceptable bio-yoghurt made from camel’s milk.
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