Development of Yogurt from Camel Milk Using Exopolysaccharide Producing Lactic Acid Bacteria

Abstract

This research was conducted to develop and evaluate improved camel milk yogurt using a combination of exopolysaccharide (EPS) producing lactic acid bacteria (LAB), starch (S) and camel milk powder (CMP). The experiment had five treatments with YF-L904 culture used as EPS producing LAB and YC-X 11 culture as non-EPS producing LAB. Both strains of LAB composed of Streptococcus thermophilus (ST) and Lactobacillus, delbrueckii ssp bulgaricus (LB). About 400ml of camel milk sample was used for each treatment. The results show that both additives (starch and CMP) had significantly increased (P<0.05) protein, lactose, total solid, and solid not fat. The level of syneresis of yoghurt with EPS and starch was significantly (P<0.05) lower than the other yoghurt samples. Yogurt with EPS and starch had the highest viscosity and the lowest syneresis value (36.17s and 36.67%, respectively) among the treatments considered. The highest level of syneresis was observed on the yoghurt produced with CMP (68.33%) as compared to yogurt produced with starch alone (36.67%) and starch with CMP (54.67%). The level of starch inclusion in the yogurt had significant effect (P<0.05) on reducing syneresis and increasing viscosity. The texture value of yogurts produced with starch had significantly (P<0.05) higher firmness, elasticity, cohesiveness and adhesiveness in both camel and cow milk yogurt. However, CMP addition did not improve the textural properties of both camel and cow milk yogurt. In conclusion, using EPS producing LAB and addition of starch in yogurt making from camel milk could improve viscosity and textural properties and reduce the syneresis of the product.