Food Science and Biotechnology

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

Suitability of camel milk for making yogurt

  • Najeeb S. Al-ZorekyEmail author
  • Mutlag M. Al-Otaibi
Research Article


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.


yogurt camel milk fermented milk food stabilizer syneresis 


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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

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