PHYSIOCHEMICAL, RHEOLOGICAL AND ORGANOLEPTIC ASSESSMENT OF CAMEL MILK YOGURT PREPARED FROM VARIOUS LOCATIONS OF PUNJAB-PAKISTAN

The current study was planned to prepare the camel milk yogurt (CMY) collected from different ecological zones of Punjab province (Pakistan).CMY was prepared with the addition of stabilizers and stored for 21 days at refrigeration temperature to evaluate the effect on physicochemical (pH, titratable acidity, total solids, fat, solids not fat, crude protein, ash, minerals, fatty acids, insulin, organic acids), rheological (viscosity, syneresis, color, textural, water holding capacity) and organoleptic characteristics (color, body & texture, flavor, appearance, mouth feel, overall acceptability). The overall comparison of CMY composition for 21 days storage exhibited that all the parameters, except acidity, had maximum components at the start of storage study and decreased gradually throughout the storage span. The data regarding rheological properties of CMY showed that viscosity, water holding capacity and texture was high on the start of storage period that gradually decreased during storage in comparison to syneresis that increased throughout the storage span. A significant effect of the source of camel milk was also observed on the insulin content of yogurt. The mean values of the sensory parameters depicted highly significant (P<0.01) effect for the sources of camel milk yogurt and storage days.