University of Khartoum

The processing properties, chemical characteristics and acceptability of yoghurt made from non traditional animals

The processing properties, chemical characteristics and acceptability of yoghurt made from non traditional animals

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dc.contributor.author I E M El Zubeir, M A E Basher, M H Alameen, M A S Mohammed, E S Shuiep
dc.date.accessioned 2015-03-16T11:47:41Z
dc.date.available 2015-03-16T11:47:41Z
dc.date.issued 2015-03
dc.identifier.uri http://hdl.handle.net/123456789/7041
dc.description This paper had been presented for promotion at the university of Khartoum. To get the full text please contact the other at Ibtisammohamed@hotmail.com en_US
dc.description.abstract The present study was conducted to process yoghurt from non traditional sources of milk. Milk from sheep, camel and goat were examined for compositional content before the processing. Milk powder was additionally used for processing yoghurt as a control. The processing was done by adding 2.5► of the starter culture to worm milk (41° C) and the inoculated milk was distributed into plastic cups and incubated at 37° C. The incubation time was found as 3-4, 16-18, 3-4 and 3 hours, for sheep, camel, goat and powder milk, respectively. The consistency of yoghurt was observed to be firm, watery, slightly firm and firm, respectively. Samples of the produced yoghurt were then stored in refrigerator for 10 days. The compositional quality and pH were examined four times during the storage period. The p11 showed non significant differences (P>0.05) between yoghurt from the different species. The compositional properties of the produced yoghurt showed significantly (P<0.01) high fat content in yoghurt made from sheep, goat and powder milk. Camel yoghurt showed significantly (p<0.05) lower fat, protein and ash content. Sheep yoghurt was significantly different (p<0.01) in ash content. The total solids content was found to be (P<0.01) higher in sheep and powder yoghurt. On other hand as judged by the panelists, the sensory evaluation of the yoghurt produced from the milk of these three species revealed high acceptability in comparison to powder milk yoghurt. Further investigations were carried out to evaluate the sensory properties of goat yoghurt, powder milk and the mixture of both en_US
dc.publisher uofk en_US
dc.subject camel, compositional properties, fermented milk, goat, powder milk, sheep, manufacturing, sensory evaluation, sustainability en_US
dc.title The processing properties, chemical characteristics and acceptability of yoghurt made from non traditional animals en_US
dc.type Article en_US

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