A comparative study on the quality and flavor of dromedary and bifocal camel yogurt

Abstract

Objective: This study aimed to analyze and compare the quality and flavor of dromedary and bifocal camel yogurt. Methods: Through physicochemical analysis, texture analysis, rheological analysis, SPME-GC-MC, sensory evaluation, etc., the overall differences in quality and flavor of dromedary and bifocal camel yogurt were determined. Results: The viable bacteria count, protein, fat, total solids content, and antioxidant activity of dromedary camel yogurt were lower than those of bifocal camel yogurt （PPPPPP<0.05）. Conclusion: Bifocal camel yogurt has higher nutritional and flavor substance content, while dromedary camel yogurt exhibits superior storage stability and taste.

Keywords

• camel milk
• camel yogurt
• yogurt
• texture analysis
• rheological analysis
• flavor compounds
• differential analysis