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Abstract

THE EFFECT OF MIXING DIFFERENT PERCENTAGES OF COW MILK ON THE PHYSIOCHEMICAL CHARACTERISTICS OF CAMEL MILK YOGHURT AND THE SENSORY EVALUATION OF YOGHURT

*Mustafa, E. A. Bhagiel Tyfor, Tabidi, M. H and Ahmed M. E. M.

ABSTRACT

The objectives of this study were to determine the possibility of manufacturing yoghurt by mixing different percentages of cow milk to camel milk and to detect the effect of this on the physiochemical characteristics of camel milk yoghurt and the sensory evaluation of the yoghurt produced. Camel milk was mixed with cow milk to form 3 treatments: A (75% camel's milk +25% cow's milk), B (50% camel's milk +50% cow's milk) and C (25% camel's milk +75% cow's milk). The result has shown significant differences (p≤0.05) in physiochemical characteristics of the mean value of fat (5.10±0.115; 4.90±0.153; 4.60±0.208), protein (4.33±0.088; 4.07±0.088; 3.57±0.133), lactose (4.027±0.120; 3.97±0.088; 2.80±0.058), T.S. (14.50±0.321; 13.77±0.233; 11.87±0.167) and SNF (9.40±0.208; 8.87±0.120; 7.27±0.145) for the three treatments C, B and A, respectively. Camel milk yoghurt treatments have higher moisture content (p≥0.05) (88.13±0.167; 86.23±0.233; 85.50±0.321) for the three treatments A, B and C, respectively, but lower T.S.( 14.50±0.321; 13.77±0.233; 11.87±0.167) than pure cow milk yoghurt (15.37±0.219). Increase in lactose (4.027±0.120) was only observed with treatment C compared to cow milk yoghurt (4.06±0.0881). The effect of different samples from camel and cow milk yoghurt had no significant difference (p≥0.05) on pH, but significantly affected the acidity (0.79±0.0176; 0.78±.0173; 0.76±0.0153) of the mixture of camel and cow milk yoghurt treatments A, B and C, respectively compared to cow milk yoghurt (0.74±0.0163). The sensory evaluation of mixed camel and cow milk yoghurt treatments A, B and C, appeared to be of high significance (p≤0.05) on taste , flavor, smell, texture but no significant difference (p≥0.05) recorded on the color. Index Terms —Yogurt, mixing camel and cow milk, sensory evaluation.

Keywords: .


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