Evaluation of the physicochemical and sensory properties of yogurt produced from camel and cow milk

This study investigates the feasibility and quality outcomes of producing yogurt from various proportions of dromedary camel (Camelus dromedarius) and zebu cow (Bos indicus) milk. Six treatment formulations were prepared: T1 (90% camel, 10% cow), T2 (80% camel, 20% cow), T3 (70% camel, 30% cow), T4 (60% camel, 40% cow), T5 (50% camel, 50% cow), and a control (100% cow milk). A completely randomized design was employed to assess the physicochemical properties and sensory acceptability of the resulting yogurt. The analysis was done according to standard methods for the examination of foods. The blending ratios significantly influenced yogurt properties, including pH (5.32–5.79 in raw milk vs. 4.25–4.48 in yogurt), titratable acidity (1.301–1.398% in milk vs. 1.317–1.412% in yogurt), and specific gravity (1.021–1.039 in milk vs. 1.025–1.048 in yogurt). Nutritional composition varied across treatments, with moisture content ranging from 81.05% to 83.40%, fat content from 3.53% to 4.20%, protein content from 4.14% to 4.42%, lactose content from 4.49% to 5.34%, and ash content from 1.55% to 1.64%. Sensory evaluation indicated that panelists preferred treatments T1, T2, and T5. The findings demonstrate that blending camel milk with cow milk can produce acceptable yogurt products with distinct physicochemical and sensory profiles, thereby offering a viable strategy for enhancing the utilization of camel milk in dairy processing.