Production and characterization of camel milk yogurt using camel gelatin as a texturizing agent
Abstract
The objective of this research is the enrichment of camel milk (CML) with gelatin, in order to obtain a firm-textured camel yoghurt, and to compare it with cow yoghurt. Gelatin was extracted from camel skin, characterized, and some functional properties were determined. Gelatin revealed high yield (19.36%) and high protein content (86%). One percent of gelatin was added to fermented milk. Camel’s yoghurt had higher saturated fatty acids and higher levels of vitamins. The sensory evaluation of three types of yoghurt shows that camel yoghurt in the intensive system is more appreciated than cow yoghurt.
Fields of Study & Subjects
Animal Diversity and Health Studies
Probiotics and Fermented Foods
Bee Products Chemical Analysis
Publication details
- Journal / source
- Italian Journal of Food Science
- Volume
- 38
- Issue
- 1
- Pages
- 193–201
- Publication date
- 1 January 2026