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2013 (Vol. 5, Issue: 06)
Article Information:

Effect of Fortifying Camelís Milk with Skim Milk Powder on the Physicochemical, Microbiological and Sensory Characteristics of Set Yoghurt

Mortada Mohammed Salih and Omer Ibrahim Ahmed Hamid
Corresponding Author:  Omer Ibrahim Ahmed Hamid 

Key words:  Camelís milk, chemical, microbiological, sensory, skim milk powder, yoghurt,
Vol. 5 , (06): 765-770
Submitted Accepted Published
February 12, 2013 March 03, 2013 June 05, 2013
Abstract:

The present study was carried out in the milk processing unit at college of animal production Science and Technology, Sudan University of Science and Technology during January-May 2012. The effect of fortification with skim milk powder (0, 5 and 7%) to the camelís milk on the quality of yoghurt during storage was investigated. Fresh camelís milk was purchased from Alaas farm at Khartoum North. Nine litres of raw camelís milk were divided into three portions. The first treatment was used as control. To the other two treatments 5 and 7% of skim milk powder was added to the camels milk respectively, then the milk in each treatment was heated in a water bath at 85įC for 30 min. Milk samples were cooled to 43įC and 2% of commercial yoghurt starter culture was added and packed into plastic cups (200 g capacity) in triplicates. The plastic containers were incubated at 39įC until coagulation occurred (16 h) thereafter samples from different treatments were stored at 4įC for 0, 5and 10 days. Yoghurt Samples were taken for chemical, microbiological and sensory analysis.The results indicated that yoghurt treated with 7% skim milk powder had the highest viscosity value (p≤0.01) during storage period. The control yoghurt had the highest pH value (p≤0.01) during storage period in comparison with other treatments. In this study no significant differences in chemical composition of the yoghurt from different treatments during storage were observed. The yoghurt sample treated with 7% skim milk powder was significantly higher (p≤0.05) in total bacterial count (7.70◊106 cfu/mL than the control yoghurt (5.29◊106 cfu/mL). No variations were observed in lactic acid bacteria count. Coliforms and E.coli bacteria were not detected in tested samples. The results indicated that yoghurt treated with 7% skim milk powder had the highest (p≤0.01) flavour. Also there was significant difference (p≤0.05) in overall acceptability in tested treatments. It is concluded that camel milk yoghurt showed high coagulation time and the addition of skim milk powder to camel milk improved some physical properties of the yoghurt.
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  Cite this Reference:
Mortada Mohammed Salih and Omer Ibrahim Ahmed Hamid, 2013. Effect of Fortifying Camelís Milk with Skim Milk Powder on the Physicochemical, Microbiological and Sensory Characteristics of Set Yoghurt.  Advance Journal of Food Science and Technology, 5(06): 765-770.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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