Physicochemical properties of probiotic frozen yoghurt made from camel milk.

摘要

The purpose of this research was to determine and compare the physicochemical properties of probiotic frozen yoghurts made from camel and cow milks. The results show that the viscosity of frozen yoghurt made from camel milk was significantly higher (P < 0.05) than that of frozen yoghurt prepared from cow milk. Less fat was destabilised in frozen yoghurt made from camel milk. The frozen yoghurt made from camel milk required more time for melting than did that from cow milk. Flavour scores of the frozen yoghurt made from camel milk constituents were significantly lower (P < 0.05) than those made from cow milk