DefinePK

Abstract

ABSTRACT


In this study the chemical composition of yoghurt made from camel milk 40, 60 and 100 was mixed with sheep milk using two different starter cultures were evaluated during storage. The milks were pasteurized at 63C for 30 min and then cooled to 43C before adding the starter culture. The incubation was carried out in plastic cups at 43C. Longer shelf life was obtained for yoghurt samples made from pure camel milk compared to other samples. The total solids, fat, protein and acidity of yoghurt showed significantly p0.05 higher values for yoghurt made from camel-sheep mixtures milk compared to those made from pure camel milk. Moreover, the storage period revealed significant variations for those constituents. Hence, it is concluded that addition of sheep milk to that of camel improves the composition of yoghurt made from camel milk, which indicated the possibilities of processing and marketing of both milk especially, because the health benefits of camel milk and the fermented products are well documented.

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