Abstract
The aim of this study was to examine the influence of using exopolysaccharide (EPS) producing starter cultures on physicochemical, rheological and sensory properties of fermented camel milk. Four starter cultures of the strains of non-EPS and EPS-producing were combined and distribution in four treatments portions to made yoghurt from camel’s milk. Results showed that the maximum acetaldehyde and diacetyl contents were found in control treatment during 7 days storage period. The EPS concentration was de tected between 41.3 to 269.3 mg/kg in the yoghurt made with non-EPS and EPS-producing starter cultures. The highest EPS concentration was observed in treatment C (1.5% EPS-producing Streptococcus thermophilusplus 1.5% non EPS-producing Lb. delbrueckii ssp. bulgaricus) during 14 days storage period, then reduced at the end of the storage period. Yoghurt made with any EPS-producing strains had significantly (P<0.05) lower firmness, syneresis and higher viscosity values than control yoghurt. Overall acceptabi lity scores of the sensory evaluation revealed that the yoghurt made with EPS-producing starter cultures in treatment C was the most accepted, while the control treatment was the least. According to the results, exopolysaccharide enhance viscosity, texture and mouthfeel and to avoid syneresis in yoghurt. The results of this study suggest that the use of EPS -producing cultures could provide better textures for camel milk yoghurt than those imparted by additives.
Highlights
The dromedary (Camelus dromedarius) is known for its ability to survive drought periods and camel milk has been called the white gold of the desert (Wernery, 2006)
It was clear that the titratable acidity (TA) % and TVFA in all treatments gradually increased (P
These results were in agreement with that obtained by Abbas and Osman (1998) Salama (2002) and Badran et al (2004) who reported that the TA increased gradually during storage period
Summary
The dromedary (Camelus dromedarius) is known for its ability to survive drought periods and camel milk has been called the white gold of the desert (Wernery, 2006). Milk is considered a secondary product and milk yield of the Egyptian camels is 4.5 L/d on average (Ibrahim, 2009). Camel’s milk is more technically difficult to process than milk from other domestic animals. Little work dealt with manufacturing of camel milk products, such as cheese (Mehaia, 1994; Ibrahim, 2009; Konuspayeva et al, 2014), butter. Ibrahim Desert Research Center, Department of Animal and Poultry Breeding, Cairo, Egypt (Fatah et al, 1989; Berhe et al, 2013), ice cream (Abu-Lehia, 1989) and fermented camel milk (Farah et al, 1990; Konuspayeva and Faye, 2011; Ibrahim, 2013) has been reported
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
