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Fresh and fermented camel milks (CM) is gaining increasing importance worldwide as a healthy alternative to bovine milk (BM) (Technavo, 2018). CM is claimed to possess a number of therapeutic properties including anti-diabetic (Agrawal et al., 2007, Mirmiran et al., 2017, Ayoub et al., 2018), anti-carcinogenic (Magjeed, 2005), and anti-hypertensive effects (Quan et al., 2008) and has been recommended to be consumed by children who are allergic to bovine milk (El-Agamy et al., 2009). However, the exploitation of CM faces challenges because of difficulties in processing by conventional technologies used in the processing of bovine milk as well as some sensory limitations (Ghnimi et al., 2015; Haliu et al., 2016; Berhe et al., 2017).

Effect of added Bovine Casein and Whey Protein on the quality of Camel and Bovine Milk Yoghurts