Abstract

COMPARISON BETWEEN THE PHYSIOCHEMICAL ATTRIBUTES OF YOGURT PROCESSED FROM CAMEL MILK AND THAT PROCESSED FROM COW MILK AND THE EFFECT OF STORAGE PERIOD ON PH AND ACIDITY

Ibrahim Bhagiel, *Mustafa E. A., Tabidi M. M and Ahmed M. E. M.

ABSTRACT

The objectives of this study were to compare the physiochemical attributes of yogurt processed from camel milk to that processed from cow milk and the effect of storage period on pH and acidity.The result has shown significant differences (p≤0.05) in physiochemical characteristics of the mean value of the protein (3.430± 0.0650; 3.623± 0.2383), SNF (8.413± 0.5566; 8.616± 0.0928) and density (1.039±0.0000; 1.037±0.0003) of fresh camel and cow milk, respectively. But there were no significant differences (p≤0.05) in moisture (86.896±0.9022; 87.020±0.3601), fat(4.690±0.3464; 4.363±0.2683), ash(0.763±0.0185;0.570±0.0602), lactose (4.220± 0.5100; 4.420± 0.2100), total solids (TS) (13.103 ± 0.9022; 12.980±0.3601), pH (6.733±0.2666; 6.733 ±0.1201), acidity (0.226 ±0.0185; 0.180 ±0.0057), Ca++ (68.0± 0.5773; 87.0±1.1547) and phosphorus (66.0±0.5773; 72.333± 2.0275) of the camel and cow milk, respectively.The physiochemical characteristics of yoghurt processed from camel milk and that processed from cow milk showed a highly significant difference at (p≤0.05). Pure cow milk yoghurt has higher percentages of protein (4.67 ± 0.088; 3.23±.0881), fat (5.33 ±0.145; 4.27±0.203), lactose (4.06 ±0.0881; 3.43±0.291), SNF(10.03 ±0.088; 7.57±0.376), pH (5.83 ±0.033; 5.20±0.058), calcium (98.0 ±2.08; 71.67±0.667), and phosphorus (87.67 ±0.882; 72.0±1.528), while pure camel milk yoghurt has shown high moisture (88.17±0.176; 84.63±0.219), ash (0.84±0.012; 0.74 ±0.009) and acidity (0.78±0.007; 0.71 ±0.009) percentages.The storage period for camel and cow milk yoghurt had a significant effect at (p≤0.05) on pH and acidity. The high value of pH was observed after incubation for 24hr then after 10 days while the acidity is higher after 10 days of storage compared to after 24 hr incubation.

Keywords: Camel yogurt, physiochemical characteristics, storage period.