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Suitability of Camel Milk for Making Yogurt
Najeeb S. Al-Zoreky,Mutlag M. Al-Otaibi 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.2
Yogurt was produced using camel milk (CAM). Stabilizers (CMC, pectin, gum acacia, or alginate) were added at 0.6% to improve the texture and acceptability of CAM yogurt. The pH (4.59-4.63) and titratable acidity (0.71-0.87 %) of the CAM yogurt product were different from cow milk control yogurt. CAM yogurt contained 10.6 mg/mL of lactic acid based on HPLC. The separated whey (33.5%) of CAM yogurt with alginate was higher than for control cow milk yogurt (23.8%), indicating a weaker water holding capacity. Stabilizers did not improve the consistency and coagulum of CAM yogurt, compared with bovine milk yogurt.