Effect of storage time on physiochemical and sensory properties of Karadi sheep milk yoghurt

Study of the Physiochemical and Sensory Properties of Therapeutic Low-Cholesterol Yoghurt Fortified with Zinc Nanoparticles

“…Table 3 presents the pH values of the various yoghurt treatments mentioned earlier. Treatment C exhibited a pH value of 4.68 immediately after manufacturing, which aligns with the findings of previous studies [43,44], that reported pH values of 4.63 and 4.59 for yoghurt, respectively. The pH values of the curdled milk treatments, which were fortified with unencapsulated and encapsulated zinc, were measured to be 4.66, 4.65, 4.65, and 4.63, respectively.…”

Production of Flavoured Fermented Camel Milk

“…Due to the acidity development, the total bacterial count was decreased. Mehanna et al (2002) and Ibrahim and Khalifa (2015) found that, the addition of stabilizers caused the highest acidity and the lowest pH of camel milk yoghurt compared to control and the pH value decline, may be due to continued fermentation by the lactic acid bacteria. The phenolic compounds and antioxidant activity of flavoured fermented camel milk The total phenolic compounds (PCs) and antioxidant activity (AOA%) of fermented camel milk treatments as influenced by different levels of concentrated cinnamon or doum extracts are given in Table (4).…”

“…Texture of yoghurt drink is influenced by various factors such as quality and composition of milk and its protein and fat contents, heat treatment, combination of lactic acid bacteria used, acidification rate and storage time (Sodini et al, 2004;Purwandari et al, 2007). Ibrahim and Khalifa (2015) found that camel milk yoghurt containing stabilizer had higher viscosity than the control samples. On the other hand, hardness and viscosity increased along with the acidity increase in all samples during storage as reported by (Kavas, 2016).…”

Impact of type and level of stabilizers and fermentation period on the nutritional, microbiological, and sensory properties of short‐set Yoghurt

“…It could also be attributed to the stability of gum acacia in acid conditions and high solubility (Eqbal & Abdullah, 2013) or that gum acacia was also fermented along with lactose and possesses lower buffering capacity. The decrease in pH as the concentration rises may be attributable to the continued fermentation of the lactic acid bacteria and the acidity effect of the added stabilizers (Ibrahim & Khalifa, 2015 Values with a different superscript in the same column are significantly different.…”