The Impact of Date Syrup on the Physicochemical, Microbiological, and Sensory Properties, and Antioxidant Activity of Bio-Fermented Camel Milk

Fermented camel milk is rich in nutrients and vitamins necessary for the health of humans has therapeutic properties. Date palm been reported to be beneficial preventing treating various diseases Arab countries. This study targeted production probiotic fermented fortified with date syrup. In addition, effect adding syrup as a prebiotic flavoring agent on physicochemical, phytochemical, microbiological, sensory properties during storage was investigated. Probiotic without served control, other two treatments were supplemented at ratios 6.0% 8.0%. analyzed after 1 day 15 days from 5 ± °C. Interestingly, present revealed that addition significantly (p ≥ 0.05) increased total solids (TS), ash, Na, K, Fe, acetaldehyde, phenolic contents, titratable acidity, viscosity, antioxidant values resultant synbiotic milk, this increase proportional level fortification. non-significant changes these components observed period. However, protein fat content did not show significant changes. Furthermore, bacterial Bifidobacteria counts, associated The also improved scores flavor, consistency, appearance, products. Moreover, 8% showed highest scores. conclusion, could produced using strain flavored 8%.