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\hypersetup{pdftitle={Dromedary Milk and Date Youghurt Preparation and Characteristics Analysis},pdfauthor={Mohsin  Ali, Tahir Zahoor, Anas Sarwar Qureshi, Adnan Khaliq},pdfsubject={Tropentag 2016: Abstract},pdfkeywords={Camel milk, dates, maltodextrin, physico-chemical and sensory characteristics, yoghurt},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 18-21, 2016, Vienna, Austria}}\\[1ex] \Large{``Solidarity in a competing world ---\\fair use of resources''\\[2ex]}}
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\Large{\textbf{Dromedary Milk and Date Youghurt Preparation and Characteristics Analysis\footnote{\textbf{Contact Address:} Anas Sarwar Qureshi, University of Agriculture Faisalabad, Anatomy, University Road, 38040~Faisalabad, Pakistan, \mbox{e-mail}: \email{anas-sarwar@uaf.edu.pk}}\\[0.8ex]}}
\normalsize{\textsc{Mohsin  Ali$^{1}$, Tahir Zahoor$^{1}$, Anas Sarwar Qureshi$^{2}$, Adnan Khaliq$^{1}$}}
\end{center}
\begin{itemize*}
\item[]{\small{\textit{$^{1}$University of Agriculture Faisalabad, National Institute of Food Science and Technology, Pakistan}}}
\item[]{\small{\textit{$^{2}$University of Agriculture Faisalabad, Anatomy, Pakistan}}}
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\index[author]{Ali, Mohsin }
\index[author]{Zahoor, Tahir}
\index[author]{Qureshi, Anas Sarwar}
\index[author]{Khaliq, Adnan}
\begin{center}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
Pakistan is the major camel raising and date producing country and in spite of the largest population of camels and date production they are unnoticed in terms of research \& productivity. Camel milk has medical properties and according to the FAO organisation camel milk is the nutritious \& healthiest milk among all dairy animals. Camel milk and dates both are the Sunnah of our Holy Prophet Muhammad SAW and camel milk has been use to cure diseases (Hadith-Sahi Muslim \& Bukhari). There is a problem in the curd formation of camel milk yoghurt. So, the objective of research work was to determine how camel milk curd formation can be improved so that the camel milk can be more acceptable to consumers who are more used to consume yoghurt from cow milk. Pectin and maltodextrin were used as thickener \& stabiliser and date paste was prepared and added to increase the total solids of camel milk yoghurt. The present study was an effort to explore physico"=chemical composition of camel milk and its yoghurt. Camel milk date yoghurt was prepared by adding three level of each stabiliser maltodextrin (0.6, 0.8 \& \mbox{1\,\%}) and pectin (0.6, 0.8 \& \mbox{1\,\%}).  Then physico"=chemical composition and sensory evaluation of camel milk date yoghurt was determined according to respective methods during 21 days of storage time and all analysis were performed after every 7 days. Treatments and storage days had a significant effect on the pH, acidity, viscosity, synersis, texture analysis and sensory evaluation. While treatments had so significant effect on the composition like moisture, fat, protein and lactose etc. The overall best results were obtained from CMY3 treatment of \mbox{1\,\%} maltodextrin.}

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\noindent \textbf{Keywords:} Camel milk, dates, maltodextrin, physico"=chemical and sensory characteristics, yoghurt
\index[key]{Camel milk}
\index[key]{Dates}
\index[key]{Maltodextrin}
\index[key]{Physico"=chemical and sensory characteristics}
\index[key]{Yoghurt}
\end{document}
