5^th Animal Health and Veterinary Medicine Congress

Biography

Biography: Hala Elnaeem Ali Mohammed Khair

Abstract

The main objectives of this study are to compare yoghurt made of goat, sheep and camel milk with cow milk yoghurt on the basis chemical composition and sensory evaluation, in addition to the effect of storage. Milk samples were collected from different farms in Shambat area, and the experiments were conducted in dairy laboratories, University of Khartoum using Lactoscan milk analyzer. The samples were taken from fresh milk and yoghurt of the different species for the comparison; also samples were taken for evaluation at 1st and 7th day of storage. Duncan's Multiple Range Test (DMRT) was used for the analysis of the data. The goat and cow milk yoghurt were significantly different at (p≤0.05) in fat (3.7 and 4.19%), respectively and in acidity (1.3 and 0.88%) respectively, while no significant differences were shown in total solids, protein and ash after the 1st day. Seven days of storage revealed significant variations (p≤0.05) in protein, total solid, ash and acidity with no significant variation in fat content. The comparison between sheep and cow milk yoghurt at the 1st day, there was a significant variation (p≤0.05) in fat, protein, total solid and acidity, and no significant variation in ash content. There was a significant variation (p≤0.05) in protein, total solid, ash and acidity percentage, and no significant variation in fat content at the 7th day of storage. For the camel and cow milk yoghurt at the 1st day there was significant variation (p≤0.05) in fat, total solid, ash and acidity content, also there was no significant variation in protein content at the 7th day. When comparing fresh milk and yoghurt in the same species, a significant difference (p≤0.05) was found in total solid and acidity, no significant variation in fat and protein in goat and camel milk and yoghurt, and they were significantly higher in sheep yoghurt compared to sheep milk. The three species were not significantly different in ash content of fresh milk and yoghurt. Sensory evaluation of yoghurt at the first day of processing showed that the most accepted color is for goat yoghurt and the best flavor, texture and taste is for sheep yoghurt. The evaluation at 7th day of storage indicated that the accepted color for the sheep and goat yoghurt, and the best flavor and taste is for sheep yoghurt but goat yoghurt has get best texture than other samples. Further studies and research are needed to improve the quantity and quality of goat, sheep and camel yoghurt.