EFFECT OF CARRAGEENAN ON THE PHYSIOCHEMICAL AND TEXTURAL PROPERTIES OF CAMEL MILK YOGHURT.

This study aimed to evaluate the effect of adding carrageenan to camel milk to manufacture
yoghurt compared to cow milk yoghurt. The results indicated that yoghurt made from camel milk
showed a lower pH value, higher titratable acidity, vitamin (C), DPPH activity and carbonyl
compounds and weaker curd strength than cow milk yoghurt. However, the addition of carrageenan as
a stabilizing agent significantly (P <0.05) improved the gel firmness and reduced whey syneresis. The
water holding capacity (WHC) increased while syneresis decreased over storge in all samples. Also
increased carbonyl compounds and antioxidant activity was increased. The viable counts of lactic acid
bacteria (LAB) (>107
cfu/mL) showed only slight decreases throughout storage, with a small initial
drop during the first few days followed by stabilization. Sensory evaluation of fermented camel milk
with carrageenan focused on optimizing its desirable sensory attributes, such as body, texture, and
colour, to enhance its market appeal. Addition of carrageenan (1.5%) to camel milk improved firmness
and sensory properties.