| Article Details : |
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| | | Article Name : | | | Quality characteristics of yoghurt made from
various blends of camel’s and cows milk | | Author Name : | | | ZAKARIA A. SALIH
AZHARI SIDDEEG1
SAHAR G.A. HAMID, AL-FARGA AMMAR, ALI O. ALI | | Publisher : | | | Bridge Center | | Article URL : |  | | | Abstract : | | | Milk and its products are of high nutritional value and are of
great importance in human nutrition. In Sultanate of Oman, cow’s
milk is normally used in the production of various dairy products.
However, in Salalah and the surrounding area camel milk is more
used than cow’s milk. The aim of this study is to enhance the
utilization of camel milk for the production of yoghurt from blends of
camel and cow’s milk. Three types of yoghurts were made from 100%
cow’s milk and blends of camel and cow’s milk in the proportion of, 15:
85% and 30: 70% of camels and cows milk, respectively. Milk as well
as their products were subjected to chemical, microbiological and
sensory evaluation analyses using standard methods. The results
obtained showed very slight difference between the chemical composition of camels and cows milk. The contents of the chemical
components of the last two blends of camels and cow’s milk were
almost identical. On the other hand, the microbial analysis showed
that the camel and cow’s milk were free from Coliform bacteria.
However, it was found that very small numbers of Coliform bacteria
were found in the milk blends at the levels of 0.8 x10 and 0.9×10for the
samples of 30: 70% and 15: 85%. Camels and cow’s milk blends,
respectively. The total bacteria count in the cows and camels milk were
0.3 ×10² and 0.1×10² respectively, while it was 0.5 ×10² and 0.8 ×10² in
the camels and cows milk blends of 15: 85 % and 30: 70%
respectively. The results also indicated the presence of very small
numbers of yeasts and molds in all the milk samples. It was found to
be 0.3 × 10, 0.2 × 10 , 0.4 × 10 and 0.1×10² in the camels and cow`s
blends of 30: 70% and 15:85% respectively. The acidity of the various
types of yoghurts i.e. type A ( blends of 30:70 %); type B (15: 85%) and
type C (0:100%) camels to cow’s milk was the same in the fresh product
1.05% However, it progressively increased with the increase of storage
period at a 6° C , where it reached after 10 days of storage 1.1 % in
type A yoghurt; 1.07% % in type B yoghurt and 1.11 % in type C
yoghurt with a concomitant decrease in the pH values. There was also
a progressive decrease in the protein and total solids contents and a
progressive increase in the fat contents of all the types of yoghurts with
the increase in the storage period for all the types of yoghurts. The
sensory evaluation results indicated that the 100% cow’s milk yoghurt
(type C yoghurt) scored the highest overall acceptability and that type
B yoghurt (15: 85% camels / cow’s milk scored the second best overall
acceptability. It is recommended that camel`s milk utilization
enhancement to be explored by its incorporation in yoghurt
manufacture. | | Keywords : | | | Quality characteristics; yoghurt; camel’s; cows milk; food
processing.
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