Food Science and Biotechnology

, Volume 24, Issue 2, pp 601–606 | Cite as

Suitability of camel milk for making yogurt

Research Article

Abstract

Yogurt was produced using camel milk (CAM). Stabilizers (CMC, pectin, gum acacia, or alginate) were added at 0.6% to improve the texture and acceptability of CAM yogurt. The pH (4.59–4.63) and titratable acidity (0.71–0.87 %) of the CAM yogurt product were different from cow milk control yogurt. CAM yogurt contained 10.6 mg/mL of lactic acid based on HPLC. The separated whey (33.5%) of CAM yogurt with alginate was higher than for control cow milk yogurt (23.8%), indicating a weaker water holding capacity. Stabilizers did not improve the consistency and coagulum of CAM yogurt, compared with bovine milk yogurt.

Keywords

yogurt camel milk fermented milk food stabilizer syneresis 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Haddadin MS, Gammoh SI, Robinson RK. Seasonal variations in the chemical composition of camel milk in Jordan. J. Dairy Res. 75: 8–12 (2008)CrossRefGoogle Scholar
  2. 2.
    Haroun B, Laleye S, Chahra LCS, Farida M, Salih SA, Abderrahmane M. Coagulation of camel milk using dromedary gastric enzymes as substitute of the commercial rennet. Am. J. Food Technol. 7: 409–419 (2012)CrossRefGoogle Scholar
  3. 3.
    Elagamy EI. Effect of heat treatment on camel milk proteins with respect to antimicrobial factors: A comparison with cow's and buffalo milk proteins. Food Chem. 68: 227–232 (2000)CrossRefGoogle Scholar
  4. 4.
    Hashim IB, Khalil AH, Habib H. Quality and acceptability of a settype yogurt made from camel milk. J. Dairy Sci. 92: 857–862 (2009)CrossRefGoogle Scholar
  5. 5.
    Abdelgadir WS, Ahmed TK, Dirar HA. The traditional fermented milk products of the Sudan. Int. J. Food Microbiol. 44: 1–13 (1998)CrossRefGoogle Scholar
  6. 6.
    Jans C, Bugnard J, Njage PMK, Lacroix C, Meile L. Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora. LWT-Food Sci. Technol. 47: 371–379 (2012)CrossRefGoogle Scholar
  7. 7.
    Bornaz S, Sahli A, Attalah A, Attia H. Physico-chemical characteristics and renneting properties of camels’ milk: A comparison with goats’, ewes’, and cows’ milks. Int. J. Dairy Technol. 62: 505–513 (2009)CrossRefGoogle Scholar
  8. 8.
    Al Haj OA, Al Kanhal HA. Compositional, techno-logical and nutritional aspects of dromedary camel milk. Int. Dairy J. 20: 811–821 (2010)CrossRefGoogle Scholar
  9. 9.
    Nobuhara T, Matsumiya K, Nambu Y, Nakamura A, Fuji N, Matsumura Y. Stabilization of milk protein dispersion by soybean soluble polysaccharide under acidic pH conditions. Food Hydrocolloid. 34: 39–45 (2014)CrossRefGoogle Scholar
  10. 10.
    Sahan N, Yasarb K, Hayaloglu AA. Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage. Food Hydrocolloid. 22: 1291–1297 (2008)CrossRefGoogle Scholar
  11. 11.
    Everett DW, McLeod RE. Interactions of polysaccharide stabilizers with casein aggregates in stirred skim-milk yogurt. Int. Dairy J. 15: 1175–1183 (2005)CrossRefGoogle Scholar
  12. 12.
    Beal C, Skokanova J, Latrille E, Martin N, Corrieu G. Combined effects of culture conditions and storage time on acidification and viscosity of stirred yogurt. J. Dairy Sci. 82: 673–681 (1999)CrossRefGoogle Scholar
  13. 13.
    Folkenberg DM, Dejmek P, Skriver A, Ipsen R. Interactions between EPS-producing Streptococcus thermophilus strains in mixed yogurt cultures. J. Dairy Res. 73: 385–393 (2006)CrossRefGoogle Scholar
  14. 14.
    Sanli T, Sezgin E, Senel E, Benil M. The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yogurt Ayran. Int. J. Dairy Technol. 66: 410–416 (2013)CrossRefGoogle Scholar
  15. 15.
    Unal G, Akalin AS. Influence of fortification with sodium-calcium caseinate and whey protein concentrate on microbiological, textural, and sensory properties of set-type yogurt. Int. J. Dairy Technol. 66: 264–272 (2013)CrossRefGoogle Scholar
  16. 16.
    AL-Saleh AA, Metwalli AAM, Ismail EA. Physicochemical properties of probiotic frozen yogurt made from camel milk. Int. J. Dairy Technol. 64: 557–562 (2011)CrossRefGoogle Scholar
  17. 17.
    Sinigaglia M, Bevilacqua A, Corbo MR, Pati S, Nobile MAD. Use of active compounds for prolonging the shelf life of mozzarella cheese. Int. Dairy J. 18: 624–630 (2008)CrossRefGoogle Scholar
  18. 18.
    Keogh MK, O’kennedy BT. Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids. J. Food Sci. 63: 108–112 (1998)CrossRefGoogle Scholar
  19. 19.
    Prasanna PHP, Grandison AS, Charalampopoulos D. Microbiological, chemical and rheological properties of low fat set yogurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains. Food Res. Int. 51: 15–22 (2013)CrossRefGoogle Scholar
  20. 20.
    Shiroodi SG, Mohammadifar MA, Gorji EG, Ezzatpana H, Zohouri N. Influence of gum tragacanth on the physicochemical and rheological properties of kashk. J. Dairy Res. 79: 93–101 (2012)CrossRefGoogle Scholar
  21. 21.
    Shuiep E, Giambra I, El Zubeir I, Erhardt G. Biochemical and molecular characterization of polymorphisms of αs1-casein in Sudanese camel (Camelus dromedarius) milk. Int. Dairy J. 28: 88–93 (2013)CrossRefGoogle Scholar
  22. 22.
    Sun-Waterhouse D, Zhou J, Wadhwa SS. Drinking yogurts with berry polyphenols added before and after fermentation. Food Control 32: 450–460 (2013)CrossRefGoogle Scholar
  23. 23.
    Baranowska M. Intensification of the synthesis of flavor compounds in yogurt by milk enrichment with their precursors. Pol. J. Food Nut. Sci. 15: 5–11 (2006)Google Scholar
  24. 24.
    Muliro PS, Shalo PL, Kutima PM. Optimization of camel milk coagulum formation and consumer preference. Afr. J. Food Sci. Technol. 8: 176–181 (2013)Google Scholar

Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2015

Authors and Affiliations

  1. 1.Department of Food and Nutrition Sciences, College of Agricultural & Food SciencesKing Faisal UniversityAl-AhsaSaudi Arabia

Personalised recommendations