Abstract
The present study was carried out in the milk processing unit at college of animal production Science and Technology, Sudan University of Science and Technology during January-May 2012. The effect of fortification with skim milk powder (0, 5 and 7%) to the camel's milk on the quality of yoghurt during storage was investigated. Fresh camel's milk was purchased from Alaas farm at Khartoum North. Nine litres of raw camel's milk were divided into three portions. The first treatment was used as control. To the other two treatments 5 and 7% of skim milk powder was added to the camels milk respectively, then the milk in each treatment was heated in a water bath at 85°C for 30 min. Milk samples were cooled to 43°C and 2% of commercial yoghurt starter culture was added and packed into plastic cups (200 g capacity) in triplicates. The plastic containers were incubated at 39°C until coagulation occurred (16 h) thereafter samples from different treatments were stored at 4°C for 0, 5and 10 days. Yoghurt Samples were taken for chemical, microbiological and sensory analysis.The results indicated that yoghurt treated with 7% skim milk powder had the highest viscosity value (p≤0.01) during storage period. The control yoghurt had the highest pH value (p≤0.01) during storage period in comparison with other treatments. In this study no significant differences in chemical composition of the yoghurt from different treatments during storage were observed. The yoghurt sample treated with 7% skim milk powder was significantly higher (p≤0.05) in total bacterial count (7.70×10 6 cfu/mL than the control yoghurt (5.29×10 6 cfu/mL). No variations were observed in lactic acid bacteria count. Coliforms and E.coli bacteria were not detected in tested samples. The results indicated that yoghurt treated with 7% skim milk powder had the highest (p≤0.01) flavour. Also there was significant difference (p≤0.05) in overall acceptability in tested treatments. It is concluded that camel milk yoghurt showed high coagulation time and the addition of skim milk powder to camel milk improved some physical properties of the yoghurt.
Highlights
The total population of the Dromedary species worldwide is estimated to be about 15 million head (Mukasa-Mugerwa, 1981)
The results showed that no significant (p
< 0.04 a bc: Means with different superscript in the same column are significantly different at p
Summary
The total population of the Dromedary species (domestic) worldwide is estimated to be about 15 million head (Mukasa-Mugerwa, 1981). Farah et al (1990) studied the preparation and consumer acceptability tests of fermented camel milk (Suusa). They found that the consistency of fermented milk (under lab conditions) was thin and a precipitate in the form of flocks was formed rather than a coagulum after fermentation. These reports clearly show the difficulty of producing fermented camel milk products. The broad objective of the study was to determine the suitability of adding different levels of cows, skim milk powder to camel’s milk on yoghurt quality
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