Production of probiotic stirred yoghurt from camel milk and oat milk [electronic resource]

Includes bibliographic reference

The effect of partial replacement of camel's milk with Oat milk on the physicochemical, rheological, microbiological,
antioxidant and sensory properties of probiotic stirred camel milk yoghurt during storage was investigated.
Stirred yoghurt was made from camel milk served as a control, and the other treatments were made from camel milk
after replacing 10, 20, 30 and 40% of it by Oat milk. Resultant stirred yoghurt of other treatments were analyzed
after1, 5 and 10 day of storage at 4 ± 1?C for physicochemical, microbiological, antioxidant and sensory properties
Results revealed that partial replacement of camel's milk with Oat milk were more effective in increasing the total solids,
protein, ash, total carbohydrates, acidity and total volatile fatty acid (TVFA), viscosity, phenolic content and antioxidant
activity and these increments were proportional to the replacement ratio. Partial replacement of camel's milk with Oat milk
enhanced the viability of Streptococcus thermophiles, Lactobacillus acidophilus and Bifidobacterium bifidum and this enhancement
was proportional to the replacement ratio . Probiotic camel milk stirred yoghurt containing 40 % Oat milk had the highest scores
for sensory properties compared to other probiotic camel milk stirred yoghurt treatments .Thus, The study concluded that camel milk
could be replaced with Oat milk until 40 % as a source of bioactive components and dietary fiber in manufacture of probiotic camel
stirred milk yoghurt, this replacement up to 40% improved the physicochemical, rheological, microbiological antioxidant and sensory
properties of resultant yoghurt.

Summary in Arabic