More articles from Volume 7, Issue 2, 2018
Are we doing our homework? An analysis of food engineering education in Brazil
Are we doing our homework? An analysis of food engineering education in Brazil
Food safety implementation in the perspective of network learning
Antioxidant and antibacterial activities of exopolysaccharides produced by lactic acid bacteria isolated from yogurt
Consumers’ willingness to consume cassava leaves as a leafy vegetable in the Kumasi Metropolis, Ghana
Citations
26
Magdy Ramadan Shahein, El Sayed Hassan Atwaa, Barakat M. Alrashdi, Mahytab Fawzy Ramadan, El Sayed Abd El-Sattar, Adel Abdel Hameed Siam, Mohamed A. Alblihed, Ehab Kotb Elmahallawy
(2022)
Effect of Fermented Camel Milk Containing Pumpkin Seed Milk on the Oxidative Stress Induced by Carbon Tetrachloride in Experimental Rats
Fermentation, 8(5)
10.3390/fermentation8050223
Sanaz Sanayei, Aprilia Fitriani
(2025)
Innovative approaches to improve camel milk yogurt: A review of physicochemical and technological challenges
Small Ruminant Research, 253()
10.1016/j.smallrumres.2025.107634
Yousef Mesfer Alharbi, Khaled Meghawry El-Zahar, Hassan Mirghani Mousa
(2022)
Beneficial Effects of Fermented Camel and Cow’s Milk in Lipid Profile, Liver, and Renal Function in Hypercholesterolemic Rats
Fermentation, 8(4)
10.3390/fermentation8040171
Siddig Ibrahim Abdelwahab, Manal Mohamed Elhassan Taha, Abdalbasit Adam Mariod, Hafeez Yagoub Mohamed, Abdullah Mohammed Farasani, Ahmed Jerah
(2024)
Unleashing the potential: Camel Milk and Urine Research insights for performance, collaboration, structure and future trends (1947–2023)
Cogent Food & Agriculture, 10(1)
10.1080/23311932.2024.2311435
Muhammad Asif Arain, Hafiz Muhammad Salman, Mehboob Ali, Gul Bahar Khaskheli, Ghulam Shabir Barham, Illahi Bakhash Marghazani, Shabbir Ahmed
(2024)
A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints
Food Science of Animal Resources, 44(4)
10.5851/kosfa.2023.e18
Stephen Oselu, Rebecca Ebere, Joshua M. Arimi, Edna Amante
(2022)
Camels, Camel Milk, and Camel Milk Product Situation in Kenya in Relation to the World
International Journal of Food Science, 2022()
10.1155/2022/1237423
Eyassu Seifu
(2023)
Camel milk products: innovations, limitations and opportunities
Food Production, Processing and Nutrition, 5(1)
10.1186/s43014-023-00130-7
Nilushni Sivapragasam, Kehinde Ganiyat Lawal, Raouf Aslam, Meththa Ranasinghe, Ume Roobab, Balan Sundarakani, Sajid Maqsood
(2025)
Date Palm and Camel Milk as Sustainable and Resilient Food Sources to Fulfill the UN's SDGs (Goals 2 and 12): A Review
Journal of Sustainable Agriculture and Environment, 4(4)
10.1002/sae2.70095
Muhammad Asif Arain, Sundus Rasheed, Arham Jaweria, Gul Bahar Khaskheli, Ghulam Shabir Barham, Shabbir Ahmed
(2023)
A Review on Processing Opportunities for the Development of Camel Dairy Products
Food Science of Animal Resources, 43(3)
10.5851/kosfa.2023.e13
Gaukhar Konuspayeva, Bernard Faye
(2021)
Recent Advances in Camel Milk Processing
Animals, 11(4)
10.3390/ani11041045
Thao M. Ho, Zhengzheng Zou, Nidhi Bansal
(2022)
Camel milk: A review of its nutritional value, heat stability, and potential food products
Food Research International, 153()
10.1016/j.foodres.2021.110870
Sifatun Nesa Ali, Mutamed Ayyash, Afaf Kamal-Eldin
(2026)
Processing difficulties and biochemical barriers in camel milk fermentation
Frontiers in Microbiology, 17()
10.3389/fmicb.2026.1752671
Agimassie Agazie Abera, Mohammed Semaw Keweye
(2026)
Effect of different juices and stabilizer levels on the physicochemical, phytochemical and sensory properties of set yogurt prepared from two dairy cow breeds milk
Journal of Food Science and Technology, ()
10.1007/s13197-025-06538-y
Adriano Profeta, Ulrich Enneking, Anna Claret, Luis Guerrero, Volker Heinz
(2022)
Consumer Acceptance and Preference for Camel Milk in Selected European and Mediterranean Countries
Sustainability, 14(22)
10.3390/su142215424
Tadewos Hadero Medalcho
(2026)
Evaluation of the physicochemical and sensory properties of yogurt produced from camel and cow milk
Scifood, 20()
10.5219/scifood.75
Nour Amin Elsahoryi, Hiba Fathi Al-Sayyed
(2020)
Handbook of Research on Health and Environmental Benefits of Camel Products
Practice, Progress, and Proficiency in Sustainability, ()
10.4018/978-1-7998-1604-1.ch005
Elizabeth Alagbe, Poliana Mendes de Souza
(2026)
Camel Milk Yoghurt: Nutritional Properties, Processing Challenges, and Emerging Market Potential
Food Reviews International, ()
10.1080/87559129.2026.2634737
Oladeinde O. Ogundipe, Beatrice Mofoluwaso Fasogbon, Flora Olubunmi Ogundipe, Omolade Oredope, Rufina Udoka Amaezenanbu
(2021)
Nutritional composition of non‐dairy yogurt from sprouted tigernut tubers
Journal of Food Processing and Preservation, 45(11)
10.1111/jfpp.15884
(2022)
Physicochemical and microbiological study of fresh cream and fermented butter (Smen) made from camel milk
International Journal of Biosciences (IJB), ()
10.12692/ijb/20.3.52-59
Murat Emre Terzioğlu, İhsan Bakırcı, Emel Oz, Charles S. Brennan, Thom Huppertz, Ryszard Amarowicz, Mohammad Rizwan Khan, Tahra Elobeid, Rana Muhammad Aadil, Fatih Oz
(2023)
Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties
International Dairy Journal, 146()
10.1016/j.idairyj.2023.105749
Ola A. E. Mohamed, Ibtisam E. M. El Zubeir
(2025)
Preparation and Properties of Frozen Yoghurt Made from Camel Milk Fortified with Dates and Banana Fruits
Recent Progress in Nutrition, 05(04)
10.21926/rpn.2504026
Stephen Oselu, Rebecca Ebere, Guyo Huka, Levi Musalia, Eunice Marete, Julius M. Mathara, Florence Mwobobia, Joshua M. Arimi
(2022)
Production and characterisation of camel milk yoghurt containing different types of stabilising agents
Heliyon, 8(11)
10.1016/j.heliyon.2022.e11816
Joanna Wajs, Aneta Brodziak, Jolanta Król
(2023)
Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives
Foods, 12(6)
10.3390/foods12061275
Thao M. Ho, Jiadi Zhao, Nidhi Bansal
(2022)
Acid Gelation Properties of Camel Milk—Effect of Gelatin and Processing Conditions
Food and Bioprocess Technology, 15(10)
10.1007/s11947-022-02890-5
Amjad F. A. Alsadun, Sally S. Sakr, Asmahan A. Ali, Khalid A. Alsaleem, Mohammed Aladhadh, Thamer Aljutaily, Mona S. Almujaydil, Raed Alayouni, Ateteallah Hassan, Hassan Barakat, Mohamed F. Y. Hassan
(2025)
Impact of co-fermenting modified camel milk using yogurt starter culture and Limosilactobacillus fermentum on the quality of quinoa-supplemented fermented milk products
Frontiers in Nutrition, 12()
10.3389/fnut.2025.1703215
Farhan Saeed, Muhammad Afzaal, Aftab Ahmad, Muhammad Aamir, Mahwash Aziz, Sumera Aslam, Huda Ateeq, Muzzamal Hussain
(2022)
Enhanced viability of microencapsulated lyophilized probiotics under in vitro simulated gastrointestinal conditions
Journal of Food Processing and Preservation, 46(5)
10.1111/jfpp.16543Production of camel milk yoghurt: physicochemical and microbiological quality and consumer acceptability
Department of Food Science and Technology, University of Botswana , Gaborone , Botswana
Department of Food Science and Technology, University of Botswana , Gaborone , Botswana
Department of Food Science and Technology, University of Botswana , Gaborone , Botswana
Abstract
The objectives of this study were to make yoghurt from camel milk and determine its physicochemical, microbiological and sensory qualities. The quality of camel milk yoghurt was compared with cow milk yoghurt and all parameters were analyzed following standard procedures. Yoghurt of acceptable consistency was made from camel milk using 1.2% gelatin, 5% bovine skim milk powder, 1.5 ml/L of calcium chloride, 40 ml/L of maple strawberry syrup and 6% yoghurt culture (YF-L811) and by incubating the milk at 42°C for 18 h. The average values for moisture, ash, syneresis, pH, titratable acidity and total solids of camel milk yoghurt were 83.4%, 1.13%, 58%, 4.37, 1.255% lactic acid and 16.7%, respectively. The corresponding values for cow milk yoghurt were 80.6%, 0.71%, 56%, 4.67, 0.865% lactic acid and 19.5%, respectively. The titratable acidity of camel milk yoghurt was significantly higher (P<0.05) than cow milk yoghurt; however, no significant difference was observed between the two yoghurt types for the other parameters. Coliforms were not detected in both yoghurt types. The sensory analysis showed that cow milk yoghurt was more preferred by the panellists than camel milk yoghurt. Production of yoghurt from camel milk using the same procedure as for cow milk yoghurt proved to be difficult. Further research is called for to improve the acceptability of camel milk yoghurt using locally available and acceptable flavouring agents. Research needs to be conducted to optimize the operating parameters and standardize the production procedures of camel milk yoghurt in the future.
Keywords
References
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
