Résumé:
Abstract
The transformation of milk into yogurt is a preservation technique widely used to preserve the virtues of dromedary milk, but the operation is considered delicate because of the difficulties encountered in achieving coagulation. In our work, we were interested in studying the influence of the incorporation of skimmed milk powder on the physico-chemical, microbiological and organoleptic quality of a fermented milk type liquid yoghurt based on camel milk.
The incorporation of the milk powder is intended to reinforce the casein milk camel and enrich it with certain growth factors such as aminos acids and vitamins of the group B necessary for lactic acid bacteria during fermentation. During the experimentation of the measurements in triple tests of (pH, acidity, viscosity, enumeration of specific yoghurt sprouts, adhesiveness, cohesiveness, taste and color) were carried out.
It seems that the quality physicochemical, microbiological and organoleptic is significantly improved (p˂0.01) as a function of the increase in the incorporation rates of skimmed milk powder (7, 8 and 9%) respectively in fermented milks.
It is possible to manufacture a fermented milk type liquid yogurt drink based on camel milk having special dietary virtues and can be kept for at least 10 days without alteration..
