Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk

Abstract

The effect of partial replacement of camel's milk with Oat milk on the physicochemical, rheological, microbiological, antioxidant and sensory properties of probiotic stirred camel milk yoghurt during storage was investigated. Stirred yoghurt was made from camel milk served as a control, and the other treatments were made from camel milk after replacing 10, 20, 30 and 40% of it by Oat milk. Resultant stirred yoghurt of other treatments were analyzed after1, 5 and 10 day of storage at 4 ± 1˚C for physicochemical, microbiological, antioxidant and sensory properties Results revealed that partial replacement of camel's milk with Oat milk were more effective in increasing the total solids, protein, ash, total carbohydrates, acidity and total volatile fatty acid (TVFA), viscosity, phenolic content and antioxidant activity and these increments were proportional to the replacement ratio. Partial replacement of camel's milk with Oat milk enhanced the via­bility of Streptococcus thermophiles, Lactobacillus acidophilus and Bifidobacterium bifidum and this enhancement was proportional to the replacement ratio . Probiotic camel milk stirred yoghurt containing 40 % Oat milk had the highest scores for sensory properties compared to other probiotic camel milk stirred yoghurt treatments .Thus, The study concluded that camel milk could be replaced with Oat milk until 40 % as a source of bioactive components and dietary fiber in manufacture of probiotic camel stirred milk yoghurt, this replacement up to 40% improved the physicochemical, rheological, microbiological antioxidant and sensory properties of resultant yoghurt.