Suitability of camel milk for making yogurt

被引：0
|
作者：
Najeeb S. Al-Zoreky
Mutlag M. Al-Otaibi
机构：
[1] King Faisal University,Department of Food and Nutrition Sciences, College of Agricultural & Food Sciences
来源：
Food Science and Biotechnology | 2015年 / 24卷
关键词：
yogurt; camel milk; fermented milk; food stabilizer; syneresis;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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.
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页码：601 / 606
页数：5
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