Abstract:
Camel milk and goat milk have high nutritional and medicinal value, but their sensory characteristics can be unappealing to some consumers. In this study, we developed a novel yogurt product by combining camel milk, goat milk, thermophilic cultures and sweetened with dates. The resulting product had satisfactory texture and organoleptic properties. Microbiological and physicochemical analyses showed that the product met international standards.
The pH of camel milk, 6.77 ± 0.01, acidity, 15.83 °D ± 0.58, fat content, 15.83 g/L ± 0.58, density, 1025.67 g/cm3 ± 0.58, and total solids, 78.05 g/L ± 4.56. Whereas, the pH of goat milk, 6.80 ± 0.05, acidity, 16 °D ± 0.5, fat content, 36.33 g/L ± 1.53, density 1031.2 g/cm3 ± 0.72, and total solids, 135.19 g/L ± 3.52.
The nutritional composition of the novel yogurt product was analyzed and found pH : 4.63 ± 0.03, acidity : 95 °Dornic ± 4.58, protein, 36.76 g/L ± 5,83, fat, 32.51 g/L ± 0.49, total dry matter : 255,13 g/L ± 51,87 and viscosity : 85,11 mPa.s ±0. The product was also found to have a shelf life of 21 days when stored at 4°C.
The resulting product had a pleasant taste, with a medium to intense sweetness. The aroma was characteristic of lactic acid and the texture was uniform, smooth, and creamy. The use of dates as a natural sweetener offers a healthier alternative to refined sugar. The product also has potential health benefits due to the presence of probiotics which contribute to balancing the intestinal flora and preventing gastrointestinal diseases. and the easy digestibility of goat milk. Thus, this product could be classified as a nutraceutical product, offering a valuable combination of nutritional and medicinal properties.
The results of this study demonstrate the viability of producing a new yogurt product from camel milk and goat milk, sweetened with dates, with promising implications for the agro-food and health sectors.
