Physio-Chemicals Characteristics of Yoghurt from Camel’s Milk and Cow’s Milk in Different Ratios

This study was carried out to assessment yoghourt produced by camel's milk and cow's milk, From September to November (2014),Camel milk was collected from camel research center University of Khartoum ( Shambat),and cows milk are collected from animal production dairy farm college of agriculture studies, Sudan University of science and Technology (Shambat). Fresh camel and cows milk were analyzed and increased their total solids to 15% by skimmed powder milk to improve the coagulation characteristic and divided to 5 treatments pure camel milk portion and pure cow milk portion as a controls and camel milk mixed with cow milk by 75% , 50% and 25% respectively. After pasteurization at 85 for 30 min. Inoculation and incubation at 43 for 3h cow milk yoghurt and 4h for the mixed milk yoghurt between camel and cow milk 75% and 50% cow milk and 6h the camel milk yoghurt and 75%camel milk yoghurt, the physicochemical properties of yoghurt were analysis and pH , acidity analysis after incubation , 24h and after 10 days and panel taste was done. The results showed significant differences between camel and cow milk at (p≤ 0.05) in protein, SNF, and density But there were no significant differences (p≥0.05) in moisture, fat, ash, lactose, total soil (TS), Ph, acidity, Ca ++ and phosphorus. Protein and SNF in cow milk were higher than that found in camel milk, while the density of camel milk is higher in comparison to the density of cow milk. The treatments effect of pure and mixture of camel and cow milk yoghurt on physicochemical characteristics result in highly significant differences at (p≤0.05). Pure cow milk yoghurt has higher percentage of protein, fat, lactose, SNF, Ph, Calcium and phosphorus. While Pure camel milk yoghurt showed high moisture, ash and acidity percentages,75% cow milk +25% camel milk yoghurt has superiority in protein ,fat ,lactose ,T.S and S.N.f percentages after pure cow milk yoghurt, followed by 50%cow milk +50% camel milk yoghurt .The effect of storage period for camel and cow milk yoghurt was highly significant on Ph acidity. The high value of Ph was observed after incubation followed by after 24hr then after 10 days while the acidity is higher after 10 days of storage followed by after 24 hr then after incubation. The sensory evaluation of pure and mixed camel and cow milk yoghurt treatments were appeared high significant (p≤0.05) on taste, flavor, smell, texture, and overall acceptability, but had no significant differences ( p≥0.05) recorded on the color. The best value for taste, flavor, smell, texture and overall acceptability were obtained by yoghurt made from pure cow milk followed by the 25% camel milk +75%cow milk yoghurt treatment then 50% camel milk + 50% cow milk yoghurt ,then 75% camel milk + 25%cow milk yoghurt and the last one was the pure camel milk yoghurt treatment.