Abstract
Camel milk has unique characteristics as compare to the other mammal’s milks. It has anti-carcinogenic, anti-hepatic, antidiabetic and anti-hypertension bioactive components. Polymerized whey protein is important for its functional and nutritional properties in various dairy food products. This study was conducted to check the effects of polymerized whey protein isolates as thickening agent on the camel milk stirred yoghurt. 10% w/v polymerized whey protein isolates (PWPI) were prepared by heating whey proteins at 85°C for 30 minutes at pH 7. Stirred yoghurt from camel milk was prepared by using PWPI as thickening agent in various concentrations of 2, 4, 6 and 8% and compared with the control (without PWPI). All the samples were studied for a period of 21 days with an interval of 7 days for physico-chemical, compositional, rheological and microbial by using standard methods. Increased concentrations of PWPI have least effects on pH and acidity whereas pH decreased and acidity increased with the increase of storage days. Protein, ash and total solids increased with the increase of PWPI concentration whereas fat contents were very close to each other in all samples. There was no significant effect of storage days on all these constituents of all yoghurt samples. The viscosity of the camel milk stirred yoghurt increased with the increase of concentration of PWPI showing maximum at maximum concentration i.e. 8% and the lowest in the control. Reciprocally water holding capacity also increased and syneresis decreased with the increasing concentration of PWPI. PWPI had no effect on TPC of all samples. Results showed that PWPI can be a good source to have desired characteristics in camel milk stirred yoghurt like gelling, viscosity, less syneresis and better hydro-colloidal properties.
Highlights
Different specifications and attributes are owned by camels which are very quintessential such as they can survive in very harsh environment and in dearth of food and water due their body structure and internal setup [1]
The starter culture which was used in the formation of stirred yoghurt from camel milk was mixed culture NESTLE YOGHURT bought from local market in Faisalabad, Pakistan which was consist of different strains of bacteria
Effect on viscosity: The viscosity of stirred yoghurt made from the camel milk with different concentrations of polymerized whey proteins was analyzed
Summary
Different specifications and attributes are owned by camels which are very quintessential such as they can survive in very harsh environment and in dearth of food and water due their body structure and internal setup [1]. The people which live in such environment where there is lack of sources such as water and vegetation, in such environments camel plays very vital part by providing milk, meat and used for plowing [2]. It can transfer bad quality pasture in milk, flesh and milk which are used for various benefits. They are playing a gigantic role to maintain the economy of farmers which live in precincts of poverty [3]. When reproduction ability of camels is enhanced, a great impact on the milk production from camels observed [6]
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