Physicochemical, microbiological and sensory characteristics of yoghurt produced from camel milk during storage.

Physicochemical, microbiological and sensory attributes before and after storage for different periods of time (5, 10 and 15 days) of yogurt produced from camel milk with reference to cow milk were analyzed. Yogurt processing significantly (P ≤ 0.05) decreased the initial pH of fresh camel and cow milk. Camel milk was rich in fat even after processing but was lower in protein, ash and total solids compared to that of cow. Cow yogurt was found to be more viscous than camel yogurt. Storage resulted in significant changes in gross composition of both yogurt types. Nutrients content of cow yogurt was more affected than that of camel yogurt during storage. Lactobacillus spp. and Streptococcus spp. were the main fermentative organisms in both yogurt types. Yeast and moulds were detected and increased with storage time up to day 10 and thereafter decreased for both yogurt types. Staphylococcus aureus and Salmonella were absent for both yogurt types. Coliforms and fecal coliforms were only detected in cow yogurt and then disappeared after day 5 of storage. Organoleptic tests indicate that camel yogurt had significantly lower consumer preferences. In terms of sensory tests, camel yogurt can withstand storage for longer period than cow yogurt.