Abstract
SummaryThe aim of this study was to improve the sensory and physicochemical properties of camel's milk using two essential oils (EOs), spearmint (Mentha spicata) and wild thyme (Zataria multiflora). Total bacterial counts in the flavoured milks were lower than those of the plain milk, and microbial population was the lowest in the milk containing spearmint EO during 5 days of storage. Considering the sensory evaluations, milks treated with the above EOs received higher scores compared with those of untreated milk. The highest scores were given to the milk containing spearmint EO at 0.09 mL L−1. No significant differences were observed in the mean particle sizes of the samples after 5 days of storage. The addition of EOs from camel's milk resulted in higher organoleptic properties and shelf life, and, in turn, it can improve the consumption rate of camel's milk.
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