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Background: Yoghurt is one of the oldest fermented milk product consumed all over the world and it is produced by fermenting milk with lactic acid bacteria which is responsible for the development of typical yoghurt flavor. Objective: To evaluate the chemical composition of fresh camel and cow’s milk and to determine the chemical composition, microbial and sensory quality of yoghurt made with camel and cow milk. Methods: Proximate analyses of the fresh milk’s samples were determined prior to yoghurt production. The fresh milk samples were filtered separately with muslin cloth to remove sediment. Each filtrate was pasteurized at temperature of 65°C for 30 minutes, and cooled to 40°C. Twenty milliliters (20ml) of starter culture was inoculated into the filtrate and stirred thoroughly. Incubation was done for 8-hours to allow proper fermentation to take place. The curd was homogenized and sugar was added to taste. The yoghurt was packaged in container and cooled to temperature of 4°C .The proximate composition, sensory evaluation and microbial analyses were carried out on both samples using standard procedures. Result: Chemical and physical analyses were carried out on both the fresh milk and the prepared product. The mean composition of Total solid, pH, specific gravity, protein, moisture content, ash, fat and lactose recorded in camel and cow milks were: (0.18 & 0.19), ( 0.028 &0.038), (6.58 & 6.25), ( 86.59, & 87.54), (0.72 & 0.84), (2.92 & 3.46), (12.18 & 13.89), (3.86 & 4.94) respectively. The average total plate counts (TPC) from yoghurt samples were 6.5 x104 and 7.3 x 106 cfu/ml as well as sensory properties of both samples were recorded as follows: flavor ranged from (1.80 & 5.00), Texture ranged from (4.00 & 4.80), Color (2.00 & 5.00), Taste (2.10 & 4.80) and overall acceptability (3.00 & 5.00) respectively. Conclusion: It was concluded that camel milk has a very good potential for future utilization on commercial level, including yoghurt production in Nigeria.

Evaluation of Physicochemical, Sensory Properties and Microbial Load of Yoghurt Produced from Fresh Camel and Cow Milk.