MICROBIOLOGICAL, BIOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF FERMENTED-PROBIOTIC DRINK PRODUCED FROM CAMEL MILK

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SALJOOGHI SAIDEH; MANSOURI NAJAND LADAN; EBRAHIMNEJAD HADI; DOOSTAN FARIDEH; Askari Nasrin

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Journal: VETERINARY RESEARCH FORUM Year:2017 | Volume:8 | Issue:4 Page(s): 313-317

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Title

MICROBIOLOGICAL, BIOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF FERMENTED-PROBIOTIC DRINK PRODUCED FROM CAMEL MILK

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Keywords

BIOCHEMICAL PROPERTIESQ2

BIPHIDOBACTERUM BIPHIDUMQ2

CAMEL MILKQ1

LACTOBACILLUS ACIDOPHILUSQ2

STERPTOCOCCUS THERMOPHILUSQ2

Abstract

The microbiological and biochemical changes occurred during the fermentation of CAMEL MILK inoculated by three selected bacterial starter, were investigated as well as the sensory evaluation of the product. Milk samples were collected from camel herds of southeastern of Iran. Chr. Hansen ABT-10 starter including Lactobacillus acidophillus, BIPHIDOBACTERUM BIPHIDUM and STERPTOCOCCUS THERMOPHILUS in ratio of 0.50 g per 100 mL of CAMEL MILK was added. This fermented product was examined at the 0, 3rd, 6th and 9th days for microbiological, biochemical and sensory evaluations. The results showed the number of starter bacteria was maintained at least 106 CFU mL-1 during nine test days. It was shown that it could be used as fermented-probiotic drink. The product did not show any microbial contamination. The acidity and protein amount of produced drink showed a significant (p < 0.05) increase in different test days. Fat, solids-not-fat and ash amount of the product showed significant differences at the ninths’ test day compared to the zero test day (p < 0.05). Organoleptic properties of product including flavor, color, odor, consistency, mouth feel and overall acceptance were significantly improved (p < 0.05). Therefore, the produced fermented-probiotic drink, in addition to keep maintenance and increased nutritional quantity value, was accepted by consumers in terms of organoleptic properties and it could be used as a healthy and functional drink.

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APA: Copy

SALJOOGHI, SAIDEH, MANSOURI NAJAND, LADAN, EBRAHIMNEJAD, HADI, DOOSTAN, FARIDEH, & Askari, Nasrin. (2017). MICROBIOLOGICAL, BIOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF FERMENTED-PROBIOTIC DRINK PRODUCED FROM CAMEL MILK. VETERINARY RESEARCH FORUM, 8(4 ), 313-317. SID. https://sid.ir/paper/263639/en

Vancouver: Copy

SALJOOGHI SAIDEH, MANSOURI NAJAND LADAN, EBRAHIMNEJAD HADI, DOOSTAN FARIDEH, Askari Nasrin. MICROBIOLOGICAL, BIOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF FERMENTED-PROBIOTIC DRINK PRODUCED FROM CAMEL MILK. VETERINARY RESEARCH FORUM[Internet]. 2017;8(4 ):313-317. Available from: https://sid.ir/paper/263639/en

IEEE: Copy

SAIDEH SALJOOGHI, LADAN MANSOURI NAJAND, HADI EBRAHIMNEJAD, FARIDEH DOOSTAN, and Nasrin Askari, “MICROBIOLOGICAL, BIOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF FERMENTED-PROBIOTIC DRINK PRODUCED FROM CAMEL MILK,” VETERINARY RESEARCH FORUM, vol. 8, no. 4 , pp. 313–317, 2017, [Online]. Available: https://sid.ir/paper/263639/en

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