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Physicochemical properties of probiotic frozen yoghurt made from camel milk
Author(s) -
ALSALEH ABDULRAHMAN A,
METWALLI ALI A M,
ISMAIL ELSAYED A
Publication year - 2011
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2011.00699.x
Subject(s) - camel milk , food science , cow milk , probiotic , flavour , chemistry , bovine milk , biology , genetics , bacteria
The purpose of this research was to determine and compare the physicochemical properties of probiotic frozen yoghurts made from camel and cow milks. The results showed that the viscosity of frozen yoghurt made from camel milk was significantly higher ( P < 0.05 ) than that from cow milk. Less fat was destabilised in frozen yoghurt made from camel milk. The frozen yoghurt made from camel milk required more time for melting than that from cow milk. Flavour scores of the frozen yoghurt made from camel milk constituents were significantly lower ( P < 0.05) than those made from cow milk.