Physicochemical, Microbiological, and Sensory Properties of Set-Type Yoghurt Supplemented with Camel Casein Hydrolysate

The microbiological, rheological, and sensory properties of set-type yoghurt were investigated in the presence camel cow casein hydrolysates produced by action trypsin enzymes. significantly decreased fermentation coagulation time production. rate pH decrease was (p < 0.05) higher samples treated with hydrolysate comparison control samples. Compared control, cell growth culture increased supplementation hydrolysate. Moreover, survival lactic acid bacteria (LAB) enhanced addition hydrolysates. fortification milk contributed to a significant improvement rheological yoghurt. In conclusion, could be used as supplement production potential beneficial effect on time, total bacterial count, overall acceptability.