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Suitability of camel milk for making yogurt

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.

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Correspondence to Najeeb S. Al-Zoreky.

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Al-Zoreky, N.S., Al-Otaibi, M.M. Suitability of camel milk for making yogurt. Food Sci Biotechnol 24, 601–606 (2015). https://doi.org/10.1007/s10068-015-0078-z

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Keywords

  • yogurt
  • camel milk
  • fermented milk
  • food stabilizer
  • syneresis