article · International Journal of Food Studies
A formulation for producing yoghurt of acceptable consistency from camel milk was developed using gelatin, bovine skim milk powder, calcium chloride, maple strawberry syrup, and yoghurt culture, incubated at 42 degrees Celsius for 18 hours. The resulting camel milk yoghurt was evaluated against cow milk yoghurt across physicochemical, microbiological, and sensory parameters. Both yoghurt types showed comparable values for moisture, ash, syneresis, pH, and total solids, although camel milk yoghurt displayed significantly higher titratable acidity. Testing confirmed that coliform bacteria were absent in both products. However, sensory evaluations showed that panellists preferred cow milk yoghurt over camel milk yoghurt. Preparing yoghurt from camel milk using standard cow milk procedures proved difficult. The findings indicate that future efforts must optimise operating parameters, standardise production techniques, and evaluate locally available flavouring agents to improve consumer acceptability.
Camel milk provides an alternative dairy source, but transforming it into fermented goods like yoghurt presents technical processing challenges. Establishing baseline formulations helps food scientists understand how camel milk behaves under fermentation and identifies specific taste and textural barriers that must be addressed before such products can successfully compete with conventional dairy offerings.
This work is relevant to commercial dairies and food processors exploring alternative milk product lines. The technology is in the early-stage research phase. While a workable formulation was demonstrated, the product required multiple stabilising additives and was less preferred by consumers than cow milk yoghurt. Moving toward commercialisation will require optimising operating conditions, standardising manufacturing methods, and identifying consumer-acceptable local flavourings.
AI-generated from the published abstract. Always read the original work before citing.
<p>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°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.</p>
This page summarises published work. The authoritative version sits with the publisher.
DOI: 10.7455/ijfs/7.2.2018.a5
Is something wrong with this record? Report it or request removal.
Discussion
Have you built on this work, tried to replicate it, or seen it applied in practice? Share what you know. Verified researchers and MARATTO™ domain experts can open a discussion, and any member can reply. Contributions are reviewed before they appear.
No discussion yet. Open the first thread.
New to MARATTO™? Create a free account.
