Study on the production and quality improvement of yoghurt made from camel milk

A wide variation was observed in the quality of raw camel milk. Total solids, Solids not fat, fat, protein, lactose and ash contents ranged in between 7.76 and 12.13, 5.56 and 8.29, 1.8 and 5.0, 1.8 and 3.2, 2.9 and 4.12, and 0.85 to 1.00 g100g-1, respectively. Average values for pH and acidity were 6.77 plus minus 0.07 and 0 18 plus minus 0.01 g100g-1, respectively. Yoghurt made from camel milk as compared to buffalo milk yoghurt perceived lower score in all the sensory attributes. The yoghurt was produced from different treated forms of camel milk i.e. Standardized camel milk, skimmed camel milk and whole camel milk + CaCl2, and from whole camel milk for comparison purpose. The milk component was increased by standardizing the camel milk upto 14 g100g-1 with camel cream acrd skimmed camel milk. In the second approach tile fat content was decreased by separation upto 0.05 g 100g-1 fat where the TS content was observed - 7 g100g-1. Slight increase was observed in tile concentration of milk fat, protein and chloride content of all the yoghurt made from their appropriate forms of camel milk. Except the yoghurt made from camel milk + CaCl2 where protein content was slightly decreased and standardized camel milk where casein content was slightly increased. In case of organoleptic evaluation the yoghurt made from standardized camel milk had rated the highest score for appearance, taste/flavour, odour/aroma and texture and was acceptable followed by whole camel milk + CaCl2 yoghurt, whole camel milk yoghurt and camel skimmed milk yoghurt. In the fourth experiment results of sensory attributes of yoghurt made from camel milk thickened with starch, and by evaporation revealed no objectionable odour. The gel character of product was not acceptable. An attempt to improve the quality of yoghurt from camel milk with addition of buffalo milk, sheep milk and/or milk powder in various ratios was successfully achieved. The yoghurt made from camel milk standardized with sheep milk (- 14 g100g-1) had highly improved duality in all aspects followed by yoghurt made from cancel milk + buffalo milk (50:50, respectively), camel milk + buffalo milk (75:25, respectively) and milk powder (- 14 g100g-1). The yoghurt made from whole camel milk fermented in mud pot had showed a firm coagulum, and highly improved organoleptic properties. While yoghurt made from whole camel milk in stainless steel containers and plastic cups revealed no coagulum with high syneresis, and was not acceptable.