9. Effect of heating on shelf life and sensory characteristics of camel milk

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Arab Khan Lund Atta Hussain Shah Ahmed Sultan Jatoi Gul Bahar Khaskheli Mool Chand Malhi Asad Ali Khaskheli Maha Aslam Khanzada Qudratullah Kalwar

Abstract

This study was aimed to analyze the sensory characteristics and keeping quality of raw and heat treated (63°C for 30 minutes, 72°C for 15 seconds and 100.5°C for 10 minutes) camel milk. The sensory scores for taste (36.3, 34.8 and 33.2), texture (24.4, 24.0 and 22.3) and overall acceptability (7.4, 7.7 and 7.0) in comparison to control (32.2, 21.4 and 6.9) were observed at 63°C for 30 minutes, 100.5°C for 10 minutes and 72°C for 15 seconds, respectively. Statistically, the difference was significant (p<0.05) in between control and heat treated samples, however, the insignificant (p>0.05) among different treatments. The scores for colour was 7.6, 7.5 and 7.3 (72°C/15sec, 100.5°C/10min and 63°C/30min, respectively) than that of control (7.8). Statistically, the variation was non-significant (p>0.05) among different heat treatments and time combinations. The keeping quality of camel milk also enhanced under different heat treatments and storage temperatures. Heat treated (100.5°C/10min, 63°C/30min, 72°C/15sec) and raw camel milk were spoiled on 76, 64, 56 and 24 hrs, respectively at ambient temperature, while at the refrigeration temperature, the shelf life was 42, 39, 27 and 18 days, respectively. Statistical analysis showed the significant difference ((p<0.05) among all heat treatments and time combinations. It was found that the heat treatment (63°C/30min) was the best for sensory characteristics because it received the highest score for taste and texture while the heat treatment (100.5°C/10min) was the best for the shelf life as the highest keeping quality of camel found at that temperature.


Keywords: Camel milk; Heat treatments; Shelf life; Sensory properties


http://dx.doi.org/10.19045/bspab.2020.90009

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