Yoghurt production from camel (Camelus dramedarius) milk fortified with samphire molasses and different colloids

In this study, yoghurt was produced from camel (Camelus dramedarius) milk with whey protein isolate (3 % w/v) and fortified with 3 % (w/v) traditional samphire molasses (TSM) (Y-TSM), 3 % (w/v) TSM + 0.1% (w/v) kappa-carrageenan (Y-TSMC) or 3 % (w/v) TSM+0.05 % (w/v) xanthan gum (Y-TSMX). In yoghurt samples, physical-chemical properties, texture, color and sensory analysis were determined on the 1st, 5th, 10th and 14th days of storage, while total phenolics (TF) levels were determined on the 14th, 24th, 32nd, 48th, 72nd, 120th, 240th and 336th hours of storage. In all samples during storage, hardness and viscosity increased along with the acidity increase, although the increases in YTS, and Y-TSMC were lower than in Y-TSMX. In Y-TSMX, in spite of the increase in acidity after the 1st day, serum separation was very low while viscosity and hardness values were higher compared to the other samples. Y-TSMX was found to be superior to the other samples in terms of physicochemical, textural, microbiological and sensory properties. Total phenolic contents and L*a*b* levels increased in all samples throughout storage, the highest values of which were in Y-TSMX. After the 5th day of the storage, Lactobacillus delbrueckii subsp. bulgaricus became the dominant microbial flora. After the 5th day of storage, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus levels were highest in Y-TSMX.