Physiochemical, sensory characteristics and acceptability of a new set yogurt developed from camel and goat milk mixed with buffalo milk

Abstract

To the best of our knowledge, this study is the first trial for production of plain set yogurt from camel milk without addition of non-dairy additives. Camel milk is the top healthy functional milk since it contains hypocholesterolaemic, anti-diabetic factors as well as prolonged shelf life. Camel milk, however, has a salty taste that makes it unpalatable to the consumers, besides its poor yield of yogurt that makes it almost economically inadequate. Goat milk, in another hand, can yield a standard yogurt although is not so palatable to Egyptian populations. This experiment was designed to improve camel and goat yogurt by addition of different concentrations from buffalo milk. The physiochemical and sensory properties were investigated and revealed great advances in total solids, firmness, taste, and overall acceptability of the new yogurt products. The acidity degree of pure buffalo yogurt was 75.3, while that for both pure camel and goat yogurt was 90. Such acidity was reduced with the increase of buffalo milk added. In order to obtain a set yogurt from camel milk without use of non-dairy additives and overcome its sharp taste it is strongly recommended being fortified with buffalo milk.