Development of Yoghurt Using Camel Milk Rationed Differently With Soy Milk, Cow Milk, and Corn Starch Blends

Abstract

Camel milk is increasingly commercialized and consumed in urban areas. However, camel milk processing technologies to improve sensorial properties, shelf life and expand production and sales has not been fully exploited. This study was therefore designed to develop yoghurt from camel milk, with either soymilk blends, camel milk and cornstarch blend, cow milk blend. The study used an experimental design with a multi-level analysis involving determination of physico-chemical characteristics, microbial contamination, sensory characteristics and acceptability of yoghurt produced. 10 liters of fresh camel milk was sampled randomly from Eastleigh, Nairobi milk traders in the evening and transported in cooler boxes to the department of Food Science, Nutrition and Technology, University of Nairobi for formulation and processing s Yoghurt development process followed the normal conventional yoghurt methods of fermentation where different blends were prepared as follows; The samples were labelled A to P with A to D containing camel milk and various proportion of soy milk (0%, 10%, 20% and 30%). While E to G containing camel milk and cow milk (at 10%, 20% and 30%), then H – J had camel milk and starch at 10%, 20% and 30%). K= camel milk heated for 5 minutes, L= camel milk heated for 30minutes, M= camel milk heated for 1 hour and N= camel milk heated for 2 hours. Yoghurt of acceptable consistency and with most of the physico-chemical attributes higher than the rest was the one made from blending camel milk and cow milk (at 30%). The average values for the formulations A to N for solid not fat (SNF), titratable acidity, fat, pH, viscosity, moisture and protein were 7.73%, 0.37%, 3.19%, 4.73%, 28.88%, 89.09% and 3.46% respectively. However, on the contrary, the sensory analysis showed that camel milk with 30% soy milk was more preferred by the panelists with an acceptability score of 5.23±1.25. Yoghurt from camel milk (camel milk and cow milk (at 10%) was least preferred by the panelists with a mean score of 3.37±1.65...