Welcome to Open Science
Contact Us
Home Books Journals Submission Open Science Join Us News
Effect of the Addition of Different Levels of Starch and Skim Milk on Physicochemical Properties of Sudanese Camel Milk Set Type Yoghurt
Current Issue
Volume 6, 2019
Issue 2 (March)
Pages: 24-30   |   Vol. 6, No. 2, March 2019   |   Follow on         
Paper in PDF Downloads: 46   Since Jun. 25, 2019 Views: 962   Since Jun. 25, 2019
Maria Gadalla Osman Elnazier, Department of Biology, Faculty of Education, University of West Kordofan, Elnohoud, Sudan.
Adam Ismail Ahmed, Department of Food Science and Technology, University of Kordofan, El-Obeid, Sudan.
Sallam Abdelfadeil Bakheit, Department of Animal Production, Faculty of Natural Resources and Environmental Studies, University of Kordofan, Elobeid, Sudan.
This study was carried out in the laboratory of Dal group for food, department of quality andnew product development (NPD), Khartoum, Sudan, to assess thee ffects of fortifying camel milk (fresh camel milk was brought from the nomads in Buttana plains area) with 4% milk protein, 1% gum Arabic and some additives such as skim milk powder and modified starch either individually or combined with different levels on the physicochemical propertiesof yoghurt produced, then to compare theseproperties of camel milk set type yoghurt processed with stabilizer to that without stabilizer. The results indicatedthat the highesttotal solid, lactose, fat, glucose and titratable acidity was found in camel milk set yoghurt supplemented with 3% skim milk (SMP), while the yoghurt supplemented with 3% SMP + 3%stabilizer had the highest (P<0.05) protein and sucrose content, on the other hand, the camel milk set-yoghurts fortifiedwith 2%starch +1%skim milk +3%stabilizer had the highest (p<0.05) viscosity andwater holding capacity values whencompared with other treatments. The investigation also showed that the combined used of skim milk with modified starch improved the physicochemical properties more than the used of starch only. Statistical analysis pointed out that there were no significant differences in physicochemical properties between camel milk yoghurt with or without stabilizer addition in this study. However, more research is needed as recommended point of view to evaluate the microbiology, quality of camel milk set yoghurt fortified with various ingredients.
Set Type Yoghurt, Modified Starch, Physicochemical Properties, Camel Milk, Sudan
McKinley, M. C (2005). The nutrition and health benefits of yoghurt, International Journal of Dairy Technology, 58 (1): 1-12.
Eissa, E. A; Babiker, E. E and Yagoub, E. A (2011). Physicochemical, microbiological and sensory properties of Sudanese yoghurt (zabadi) made from goat’s milk, Animal Production Science, 51: 53-59.
Labropoulos, A. E; Lopez, A and Palmer, J. K (1981). Apparent viscosity of milk and cultured yogurt thermally treated by UHT and vat systems; J. Food Prot. 44: 874-876.
Walstra, P (1998). Relation between structure and texture of cultured milk products. In texture of Fermented Milk Products and Dairy Desserts, Special Issue 9802, International Dairy Federation, Brussels. pp. 9-15.
Lee, W. J and Lucey, J. A (2010): Formation and physical properties of yogurt, Asian-Australian Journal of Animal Sciences, 23 (9): 1127-1136.
Hashim, I. B; Khalil, A. H and Habib, H (2008). Quality and acceptability of a set-type yogurt made from camel milk, Journal of Dairy Science, 92: 857-862.
Mistry, V. V and Hassan, H. N (1992). Manufacture of nonfat yogurt from a high milk protein powder, J. Dairy Sci., 75, 947–57.
Antunes, A. E. C; Antunes, A. J and Cardello, H. M. A. B (2004). Chemical, physical, microstructural and sensory properties of set fat-free yoghurts stabilized with whey protein concentrate. Milchwissenshaft, 59: 161-165.
Damin, M. R; Eimy, M; Alcântara, M. R and Oliveira, M. N (2008). Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yoghurt and probiotic bacteria, Journal of Texture Studies, 39: 40–55.
AOAC (1995). Official Methods of Analysis, 16th edn. Association of official analytical chemists, Washington, D. C.
Alaa, H. I and Khalifa, S. A (2015). The effects of various stabilizers on physiochemical properties of camel's milk yoghurt, Journal of American Science, 11 (1).
Kavas, N and Kavas, G (2016). Some properties of set type yoghurts produced from camel (CamelusDromedarius) milk enriched with native rice flour and skim milk powder.
Okoth, E. M; Kinyanjui, P. K; Kinyuru, J. N and Juma, F. O (2011). Effects of substituting skimmed milk powder with modified starch in yoghurt production, Jomo Kenyatta Uni. of Agric. and Technol., 13, 25-32.
Nazan, K (2015). Yoghurt production from camel (Camelusdromedarius) milk fortified with samphire molasses and different colloids, Mljekarstvo, 66 (1): 34-47.
Ibrahim, A. H and Khalifa, S. A (2015). The effects of various stabilizers on physiochemical properties of camel milk yoghurt, Journal of American Science, 11 (1): 15-24.
Akhtar, D; Hashmi, H. S and Sattar, A (1990). Effect of post-bailins, cooling and refrigeration on microbial and physio-chemical quality of milk marketed through milk men. College of Home Economic University of Peshawar, Pakistan, Sarhad, Journal of Agriculture, 6 (1): 13-19.
Abdelrahman, I. E (2007). Biochemical changes in camel milk fermented by bacterial starter cultures, PhD Thesis, Department of Botany and Agricultural Biotechnology, Faculty of Agriculture, University of Khartoum, Sudan.
Alaa, H. I and Khalifa, S. A (2015). The effects of various stabilizers on physiochemical properties of camel's milk yoghurt, Journal of American Science, 11 (1).
Wu, H; Hulbert, G. J and Mount, J. R (2001). Effects of ultrasound on milk homogenization and fermentation with yogurt starter, Innovative Food Science and Emerging Technologies, 1: 211–218.
Thaiudom, S and Goff, H. D (2003). Effect of kcarrageenan on milk protein polysaccharide mixtures, Int. Dairy J., 13, 763–771.
Duboc, P and Mollet, B (2001). Application of exopolysaccharides in the dairy industry, Int. Dairy Journal, 11: 759–768.
Phillips, G. O and Williams, P. A (2009). Handbook of hydrocolloids, 2end edition, Woodhead Publishing India Private Limited, G-2, Vardaan House, 7/28 Ansari Road, Daryaganj, New Delhi -110002, India properties in milk fermented with ropy strains of lactic acid bacteria, International Dairy Protection, 43: 939-977.
Open Science Scholarly Journals
Open Science is a peer-reviewed platform, the journals of which cover a wide range of academic disciplines and serve the world's research and scholarly communities. Upon acceptance, Open Science Journals will be immediately and permanently free for everyone to read and download.
Office Address:
228 Park Ave., S#45956, New York, NY 10003
Phone: +(001)(347)535 0661
Copyright © 2013-, Open Science Publishers - All Rights Reserved