Chemical and Sensory Characteristics of Yoghurt Made from Camel Milk

E, Osman, S.; O, Eisa M.; M, Babiker T.

SUST Home
→
Conferences
→
Conferences of Deanship of Scientific Research
→
View Item

Chemical and Sensory Characteristics of Yoghurt Made from Camel Milk

E, Osman, S.; O, Eisa M.; M, Babiker T.

URI: http://repository.sustech.edu/handle/123456789/19532

Date: 2017-11-22

Abstract:

The present study was carried out to assess the chemical composition, organoleptic properties of yoghurt made from camel milk during storage period. Camel’s milk was obtained from Khartoum University farm. The milk was analyzed for titratable acidity, total solids, fat, protein, and ash contents. ..............