Production and characterisation of camel milk yoghurt containing different types of stabilising agents

• DOI: 10.1016/j.heliyon.2022.e11816
• Publication Date: 2022-11-24T16:55:31Z
• Authors: Stephen Oselu; Rebecca Ebere; Guyo Huka; Levi Musalia; Eunice Marete; Julius M. Mathara; Florence Mwobobia; Joshua M. Arimi
• Keywords: Syneresis; Camel Milk; Titratable acid; Starter; Sweetness

As at 2020, Kenya was the best performing camel milk producer globally, with an annual production of 1.125 million tonnes. Despite high production, about 50% is wasted due to challenges affecting value addition products such as yoghurt. The yoghurt faces multiple challenges, poor texture and weak structure, resulting in consumer acceptability. This study aimed improve physicochemical properties by adding different stabilising agents calcium chloride. Yoghurt samples were processed using 3 L milk, 6% sugar, 0.006% starter cultures, corn starch or modified stabilisers added 2, 2.5, 3% Calcium Chloride 0.075%. pasteurised 90 °C for 30 min. Fermentation performed 6 h 42 ±1 °C, stored 4 °C. total titratable acidity, pH viscosity monitored hourly during fermentation storage, while syneresis water holding capacity analysed 1, 7, 14 21 days refrigerated storage. sensory evaluation done 9-point hedonic scale rate samples' overall acceptability, colour, sweetness thickness. TTA increased increasing time (0-6 h) storage from 1 days. decreased yoghurt, exhibiting highest throughout time. Corn had a higher effect on compared starch. chloride further amplified reduced over 44% bovine In this study, results viscosity, observed when 2.5% 0.075%