Abstract:
This study was conducted at Sudan University of Science and Technology, College of Animal Production Science and Technology, Dairy Science and Technology Laboratory during December 2021 AD, using different levels of date paste to study the effect of adding date paste on chemical and sensory properties of fermented camel milk (Gariss).Four liters of camel milk were obtained from a farm in Sharg Al neel , then pasteurized at a temperature of 85ₒ for 1 hour then boiled for one minute and cooled to temperature of 40ₒ and the starter (Streptococcus thermophilus, Lactobacillus.bulgricus) was added at 3%, and incubated till coagulation occurred (12 hours). In this study four treatments were carried out the first one is control sample without addition, in the second, third and fourth treatments date paste (concentration of 80%) at the rate of 20%, 30% and 40% were added respectively. The treatments were subjected to chemical analysis (fat, protein, total solids, ash, and acidity) and sensory evaluation for colour, flavour, taste, consistency and general appearance. The obtained results were subjected to statistical analysis using SPSS Programme with ANOVA analysis then least significant difference (LSD) was used to test the difference between the treatments. The results showed significant differences (P≤0.05) in fat and total solids contents while no significant (P≥0.05) variations were found in protein, ash and acidity contents of fermented camel milk samples. The high percentage of fat was in the control sample and high percentage of total solids was in the samples with 40% date paste. The results showed high significant differences in all sensory parameters. The highest color scores was secured by the control fermented camel milk sample , while high scores of flavour in sample with 40% date paste , The gariss samples with 40% date paste secures high scores in the taste, also the sample of gariss with 40% date paste showed high scores in consistency while the high overall appearance was better in fermented camel milk sample with 40% date paste .Its concluded that the date paste improve the chemical and sensory characteristics of the fermented camel milk.
