Assessment Of The Effect Of Addition Of Baobab ( Adansonia Digitata L.) Fruit Pulp On Properties Of Camel Milk Yoghurt

Abstract This study was carried out to investigate the effect of Baobab fruit pulp on the physicochemical and microbiological properties of yoghurt made from camel milk and cow milk. Yoghurt was made from camel milk and cow milk with Baobab fruit pulp (5g/L, 10g/L, 15g/L, and 20g/L). Starter culture was added at rate of 3 % (v: v) and stored for 10 days at 4ᵒC. Physicochemical and microbial (acidity, pH, total solids, solids not fat, ash, protein, Fat, lactose, moisture, crude fiber, syneresis, calcium, sodium, phosphorus, potassium, viscosity and total bacterial count of yoghurt), analysis wa…