Production and characterization of camel milk yogurt using camel gelatin as a texturizing agent
Main Article Content
Keywords
Camel yoghurt, Cow yoghurt, Intensive system, Semi-intensive system, Physicochemical, biochemical, and microbiological Parameters
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.
References
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Al-Shamsi K., Mudgil P., Hassan H., Maqsood S. 2018. Camel milk protein hydrolysates with improved functional properties and enhanced antioxidant potential in vitro and in food model systems. J. Dairy Sci. 101(1):47–60. https://doi.org/10.3168/jds.2017-13194
Al-Zoreky N.S., Al-Otaibi M.M. 2015. Suitability of camel milk for making yogurt. Food Sci. Biotechnol. 24(2): 601–606.
Arab M., Yousefi M., Khanniri El., Azari M., Ghasemzadeh-Mohammadi V., Mollakhalili-Meybod N. 2022. A comprehensive review on yogurt syneresis: Effect of processing conditions and added additives. J. Food Sci. Technol. 12;60(6): 1656–1665. https://doi.org/10.1007/s13197-022-05403-6
Bashir A.Y. . 2009. Effect of gum Arabic on enzymatic coagulation of camel milk (Doctoral dissertation, Sudan University of Science & Technology).
Bessalah S., Jebahi S., Faraz A., Raoufi A., Tırınk C., Dridi W., Daouad M., Keskes H., Khorchani T., Farah Kh., Waheed A., Hammadi M. 2023. Effect of gamma radiation on novel gelatin extracted from camel skin for pharmaceutical application. Pakistan J. Zool. 55(2): 819–830. https://doi.org/10.17582/journal.pjz/20220218020207
Bhagiel I., Musatafa E.A., Tabidi M.M., Ahmed M.E.M. 2015. Comparison between the physiochemical attributes of yogurt processed from camel milk and that processed from cow milk and the effect of storage. World J. Pharm. Pharm. Sci. 4(8). 1530–1540.
BSI (British Standard Institution). 1975. Methods for sampling and testing gelatin (physical and chemical methods). BSI Standard, London (1975).
Derkach, S.R., Voron’ko, N.G., Kuchina, Y.A., et al. 2024. Rheological properties of fish and mammalian gelatin hydrogels as bases for potential practical formulations. Gels. 10(8): 486.
Eissa E.A., Yagoub A.E.A., Babiker E.E., Ahmed I.A.M. 2011. Physicochemical, microbiological and sensory characteristics of yoghurt produced from camel milk during storage. EJEAFChe. 10(6): 2305–2313.
El-Agamy E.I. 2009. Bioactive components in camel milk. In Park. Y.W. (Ed.) Bioactive components in milk and dairy products. pp. 159–194. USA: Wiley Blackwell. https://doi.org/10.1002/9780813821504.ch6
Elnour M.A. Basheer. E.O, Elhassan I.H., Ebrahim G.P, Babekir W.S., Ibrahim R.A. 2020. Physicochemical, minerals and fatty acids of cow’s and camel’s Yoghurt. IJISET. 09(08).
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Galeboe O., Seifu E., Sekwati-Monang B. 2018. Production of camel milk yoghurt: Physicochemical and microbiological quality and consumer acceptability. Int. J. Food Stud. 7(2): 51–63. https://doi.org/10.7455/ijfs/7.2.2018.a5
Gómez-Guillén M.C., Giménez B., López-Caballero M.E., Montero M.P. 2011. Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food Hydrocoll. 25(8): 1813–1827.
Hajlaoui K., Abdelhedi O., Salem A., Debeaufort F., Zouari N., Zhang Y., Jridi M. 2024. Food-grade gelatin from camel skin: Extraction, characterisation and potential use for thin film packaging preparation. Food Hydrocoll. 150(May 2024): 109698.
Hamed N.S., Mbye M., Ayyash M., Ulusoy B.H., Kamel-Eldin A. 2024. Camel milk: Antimicrobial agents, fermented products, and shelf life. Foods. 13(3): 381. https://doi.org/10.3390/foods13030381
Hashim I.B., Khalil A.H., Habib H. 2009. Quality and acceptability of a set type yogurt made from camel milk. J. Dairy Sci. 92(3): 857–862.
He, Y., Haile, A., Ipsen, R. 2022. Production and characterisation of camel milk yoghurt containing different types of stabilising agents. J. Dairy Sci. 105(9): 8495–8508.
Ibrahem S.A., El Zubeir I.E.M. 2016. Processing, composition and sensory characteristic of yoghurt made from camel milk and camel-sheep milk mixtures. Small Rumin. Res. 136: 109–112.
Khaliq A., Ahsan S., Liaqat A., Farhan M., Chughtai J., Mehmood T., Farooq M. A., Bezhinar T., Gorelik O., Hlebová M., Shariat M.A. 2022. Physiochemical, rheological and organoleptic assessment of camel milk yogurt prepared from various locations of Punjab-Pakistan. J. Microbiol., Biotechnol. Food Sci. 11(6): e7560.
Kaewruang P., Benjakul S., Prodpran T. 2013. Molecular and functional properties of gelatin from the skin of unicorn leatherjacket as affected by extracting temperatures. Food Chem. 138: 1431–1437. https://doi.org/10.1016/j. foodchem.2012.09.114
Kittiphattanabawon P., Benjakul S., Visessanguan W., Shahidi F. 2010. Comparative study on characteristics of gelatin from the skins of brownbanded bamboo shark and blacktip shark as affected by extraction conditions. Food Hydrocoll. 24: 164–171. https://doi.org/10.1016/j. foodhyd.2009.09.001
Laleye L.C., Jobe B., Wasesa A.A.H. 2008. Comparative study on heat stability and functionality of camel and bovine milk whey proteins. J. Dairy Sci. 91(12): 4527–4534. https:// doi.org/10.3168/jds.2008-1446
Matumoto-Pintro P.T., Rabiey L., Robitaille G., Britten M. 2011. Use of modified whey protein in yoghurt formulations. Int. Dairy J. 21(1): 21–26.
Mudgil P., Kamal H., Yuen G.C., Maqsood S. 2018. Characterization and identification of novel antidiabetic and anti-obesity peptides from camel milk protein hydrolysates. Food Chem. 259: 46–54. https://doi.org/10.1016/j.foodchem.2018.03.082
Pearce K.N., Kinsella J.E. 1978. Emulsifying properties of proteins: Evaluation of a turbidimetric technique. J. Agric. Food Chem. 26: 716–723. https://doi.org/10.1021/jf60217a041
Sae-Leaw T., Benjakul S., O’Brien N.M. 2016. Effects of defatting and tannic acid incorporation during extraction on properties and fishy odour of gelatin from seabass skin. LWT Food Sci. Technol. 65: 661–667. https://doi.org/10.1016/j. lwt.2015.08.060.
Seifu, E. 2023. Camel milk products: Innovations, limitations, and opportunities. Food Prod., Proc Nutr, 5, Article 15. https://doi.org/10.1186/s43014-023-00130-7
Sengupta, S., Ghosh, S., Bhattacharya, S. 2022. Yogurt: Production, health benefits and recent developments. J. Food Sci. Technol. 59(1): 1–13.
Shabo Y., Barzel R., Margoulis M., Yagil R. 2005. Camel milk for food allergies in children. IMAJ. 7(12): 796–798.
Shahidi F., Han X.Q., Synowiecki J. 1995. Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chem. 53: 285–293. https://doi.org/10.1016/03088146(95)93934-J
Tamime, A.Y., Robinson, R.K. 2007. Tamime and Robinson’s Yoghurt: Science and Technology (3rd ed.). Woodhead Publishing / CRC Press
Yang H., Wang Y., Zhou P., Regenstein J.M. 2008. Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins. Food Hydrocoll. 22(8): 1541–1550. https://doi.org/10.1 016/j.foodhyd.2007.10.007
Zayas J.F. 1997. Solubility of proteins functionality of proteins in food. Springer-Verlag/Harwood Academic Publishers, Berlin/UK. pp. 6e22, 22e27. https://doi.org/10.1007/978-3-642-59116-7_2
AOAC. 1984. Official Methods of Analysis. Association of Official Analytical Chemists. 14th Edition, AOAC, Arlington.
AOAC (Association of Official Analytical Chemists). 1999. Official Methods of Analysis. 16th Edition, 5th Revision, Association of Official Analytical Chemists, Washington DC.
Albala-Hurtado S., Veciana-Nogues M.T., IzquierdoPulido M., Mariné-Font A. 1997. Determination of water-soluble vitamins in infant milk by high-performance liquid chromatography. J. Chromatogr. A. 778: 247–253. https://doi.org/10.1016/s0021-9673(97)00387-7.y
Al-Hassan A., Abdel-Salam A.M., Al Nasiri F., Nafchi A.M. 2021. Extraction and characterization of gelatin developed from camel bones. September 2021. J. Food Meas. Charact. 15(5). 4542–4551. https://doi.org/10.1007/s11694-021-01029-y
Al-Shamsi K., Mudgil P., Hassan H., Maqsood S. 2018. Camel milk protein hydrolysates with improved functional properties and enhanced antioxidant potential in vitro and in food model systems. J. Dairy Sci. 101(1):47–60. https://doi.org/10.3168/jds.2017-13194
Al-Zoreky N.S., Al-Otaibi M.M. 2015. Suitability of camel milk for making yogurt. Food Sci. Biotechnol. 24(2): 601–606.
Arab M., Yousefi M., Khanniri El., Azari M., Ghasemzadeh-Mohammadi V., Mollakhalili-Meybod N. 2022. A comprehensive review on yogurt syneresis: Effect of processing conditions and added additives. J. Food Sci. Technol. 12;60(6): 1656–1665. https://doi.org/10.1007/s13197-022-05403-6
Bashir A.Y. . 2009. Effect of gum Arabic on enzymatic coagulation of camel milk (Doctoral dissertation, Sudan University of Science & Technology).
Bessalah S., Jebahi S., Faraz A., Raoufi A., Tırınk C., Dridi W., Daouad M., Keskes H., Khorchani T., Farah Kh., Waheed A., Hammadi M. 2023. Effect of gamma radiation on novel gelatin extracted from camel skin for pharmaceutical application. Pakistan J. Zool. 55(2): 819–830. https://doi.org/10.17582/journal.pjz/20220218020207
Bhagiel I., Musatafa E.A., Tabidi M.M., Ahmed M.E.M. 2015. Comparison between the physiochemical attributes of yogurt processed from camel milk and that processed from cow milk and the effect of storage. World J. Pharm. Pharm. Sci. 4(8). 1530–1540.
BSI (British Standard Institution). 1975. Methods for sampling and testing gelatin (physical and chemical methods). BSI Standard, London (1975).
Derkach, S.R., Voron’ko, N.G., Kuchina, Y.A., et al. 2024. Rheological properties of fish and mammalian gelatin hydrogels as bases for potential practical formulations. Gels. 10(8): 486.
Eissa E.A., Yagoub A.E.A., Babiker E.E., Ahmed I.A.M. 2011. Physicochemical, microbiological and sensory characteristics of yoghurt produced from camel milk during storage. EJEAFChe. 10(6): 2305–2313.
El-Agamy E.I. 2009. Bioactive components in camel milk. In Park. Y.W. (Ed.) Bioactive components in milk and dairy products. pp. 159–194. USA: Wiley Blackwell. https://doi.org/10.1002/9780813821504.ch6
Elnour M.A. Basheer. E.O, Elhassan I.H., Ebrahim G.P, Babekir W.S., Ibrahim R.A. 2020. Physicochemical, minerals and fatty acids of cow’s and camel’s Yoghurt. IJISET. 09(08).
Fortin J. and Durand N. 2004. De la perception à la mesure sensorielle, p. 39.
Galeboe O., Seifu E., Sekwati-Monang B. 2018. Production of camel milk yoghurt: Physicochemical and microbiological quality and consumer acceptability. Int. J. Food Stud. 7(2): 51–63. https://doi.org/10.7455/ijfs/7.2.2018.a5
Gómez-Guillén M.C., Giménez B., López-Caballero M.E., Montero M.P. 2011. Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food Hydrocoll. 25(8): 1813–1827.
Hajlaoui K., Abdelhedi O., Salem A., Debeaufort F., Zouari N., Zhang Y., Jridi M. 2024. Food-grade gelatin from camel skin: Extraction, characterisation and potential use for thin film packaging preparation. Food Hydrocoll. 150(May 2024): 109698.
Hamed N.S., Mbye M., Ayyash M., Ulusoy B.H., Kamel-Eldin A. 2024. Camel milk: Antimicrobial agents, fermented products, and shelf life. Foods. 13(3): 381. https://doi.org/10.3390/foods13030381
Hashim I.B., Khalil A.H., Habib H. 2009. Quality and acceptability of a set type yogurt made from camel milk. J. Dairy Sci. 92(3): 857–862.
He, Y., Haile, A., Ipsen, R. 2022. Production and characterisation of camel milk yoghurt containing different types of stabilising agents. J. Dairy Sci. 105(9): 8495–8508.
Ibrahem S.A., El Zubeir I.E.M. 2016. Processing, composition and sensory characteristic of yoghurt made from camel milk and camel-sheep milk mixtures. Small Rumin. Res. 136: 109–112.
Khaliq A., Ahsan S., Liaqat A., Farhan M., Chughtai J., Mehmood T., Farooq M. A., Bezhinar T., Gorelik O., Hlebová M., Shariat M.A. 2022. Physiochemical, rheological and organoleptic assessment of camel milk yogurt prepared from various locations of Punjab-Pakistan. J. Microbiol., Biotechnol. Food Sci. 11(6): e7560.
Kaewruang P., Benjakul S., Prodpran T. 2013. Molecular and functional properties of gelatin from the skin of unicorn leatherjacket as affected by extracting temperatures. Food Chem. 138: 1431–1437. https://doi.org/10.1016/j. foodchem.2012.09.114
Kittiphattanabawon P., Benjakul S., Visessanguan W., Shahidi F. 2010. Comparative study on characteristics of gelatin from the skins of brownbanded bamboo shark and blacktip shark as affected by extraction conditions. Food Hydrocoll. 24: 164–171. https://doi.org/10.1016/j. foodhyd.2009.09.001
Laleye L.C., Jobe B., Wasesa A.A.H. 2008. Comparative study on heat stability and functionality of camel and bovine milk whey proteins. J. Dairy Sci. 91(12): 4527–4534. https:// doi.org/10.3168/jds.2008-1446
Matumoto-Pintro P.T., Rabiey L., Robitaille G., Britten M. 2011. Use of modified whey protein in yoghurt formulations. Int. Dairy J. 21(1): 21–26.
Mudgil P., Kamal H., Yuen G.C., Maqsood S. 2018. Characterization and identification of novel antidiabetic and anti-obesity peptides from camel milk protein hydrolysates. Food Chem. 259: 46–54. https://doi.org/10.1016/j.foodchem.2018.03.082
Pearce K.N., Kinsella J.E. 1978. Emulsifying properties of proteins: Evaluation of a turbidimetric technique. J. Agric. Food Chem. 26: 716–723. https://doi.org/10.1021/jf60217a041
Sae-Leaw T., Benjakul S., O’Brien N.M. 2016. Effects of defatting and tannic acid incorporation during extraction on properties and fishy odour of gelatin from seabass skin. LWT Food Sci. Technol. 65: 661–667. https://doi.org/10.1016/j. lwt.2015.08.060.
Seifu, E. 2023. Camel milk products: Innovations, limitations, and opportunities. Food Prod., Proc Nutr, 5, Article 15. https://doi.org/10.1186/s43014-023-00130-7
Sengupta, S., Ghosh, S., Bhattacharya, S. 2022. Yogurt: Production, health benefits and recent developments. J. Food Sci. Technol. 59(1): 1–13.
Shabo Y., Barzel R., Margoulis M., Yagil R. 2005. Camel milk for food allergies in children. IMAJ. 7(12): 796–798.
Shahidi F., Han X.Q., Synowiecki J. 1995. Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chem. 53: 285–293. https://doi.org/10.1016/03088146(95)93934-J
Tamime, A.Y., Robinson, R.K. 2007. Tamime and Robinson’s Yoghurt: Science and Technology (3rd ed.). Woodhead Publishing / CRC Press
Yang H., Wang Y., Zhou P., Regenstein J.M. 2008. Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins. Food Hydrocoll. 22(8): 1541–1550. https://doi.org/10.1 016/j.foodhyd.2007.10.007
Zayas J.F. 1997. Solubility of proteins functionality of proteins in food. Springer-Verlag/Harwood Academic Publishers, Berlin/UK. pp. 6e22, 22e27. https://doi.org/10.1007/978-3-642-59116-7_2
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How to Cite
Fguiri, I., Bessalah, S., Dbara, M., Hammadi, M., & Khorchani, T. (n.d.). Production and characterization of camel milk yogurt using camel gelatin as a texturizing agent. Italian Journal of Food Science, 38(1). https://doi.org/10.15586/
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How to Cite
Fguiri, I., Bessalah, S., Dbara, M., Hammadi, M., & Khorchani, T. (n.d.). Production and characterization of camel milk yogurt using camel gelatin as a texturizing agent. Italian Journal of Food Science, 38(1). https://doi.org/10.15586/