Nutritive Value and Characterization Properties of Fermented Camel Milk Fortified with some Date Palm Products Chemical, Bacteriological and Sensory Properties

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Camel milk and dates have been reported to be used for prevention and treatment of various diseases in Arab countries. A total of 40 milk samples after parturition were collected from different zones of Al-Ahsa area, KSA. The analyses of chemical and nutritional values of camel milk were performed. The samples were analysed for total solids, fat, total protein, sugears, ash, minerals as well as vitamins. Results showed 11.90± 0.11% total solids, 2.69± 0.28% protein,3.26± 0.14 % fat, 1.13.22± 0.54 (g/100g), lactose 3.22±0.04%, glucose 3.22±0.07 %.sucrose 1.93. ±0.03% and ±0.04 %0.14 % acidity. The levels of ash, Ca, Mg, Na, vitamin C and B12 were higher. however concentration of Fe, vitamin A was relatively lower. Antimicrobial agents, lactoferrin (LF) were determined and the concentarion was 1.61 ±0.19 mg/ml. Generally, camel milk presented high nutritive and therapeutic applications. Yoghurt made from camel milk was prepared by adding date palm syrup (Depis) to cultured milk. The main objective from this part was to investigate the influence of Depis on chemical characteristics (titrable acidity, total solids, fat, and protein content), microbiological and sensory properties and acceptability of the resultant yoghurt during storage for 21 days at 4° C. Addition of 1, 2.5 and 5 % of Depis did not affect yoghurt pH or protein and fat content, but decreased moisture and increased the total solids significantly. Moreover, addition of Depis improved the viablity and stabilty of satrter cultuer during storage and the total viable counts were 0.67, 7.4, 7.7 and 7.8 ×10-7for control, 1, 2.5 and 5 % of Depis, respectively.Finally, addition of 5% Depis provided yoghurt with desired sensory properties.