The effect of adding camel milk proteins isolates on some physical, chemical and sensory properties of some food products manufactured from camel milk.

Abstract

In this research, isolated camel milk proteins were added to some food products made from camel milk (ice cream, mayonnaise, and whipped cream) in different proportions (0.5g, 1g, and 1.5g) and some of the physical, chemical, and sensory properties of the products were studied after adding the proteins. In general, an increase in protein percentages was observed in all samples of manufactured products when adding the previous protein proportions. It was observed that there was an increase in

the percentage of total solids in camel milk ice cream product when 1.5 g of protein was added, while there was no change in the percentage of fat in the samples. The best sensory evaluation was when adding 1 g of protein, as it received the best acceptance. In the mayonnaise product, a notable increase in the stability of the emulsion was observed when 1.5 g of protein was added, with slight changes in the pH being noted. The best consumer acceptance was for mayonnaise samples to which 1 g of protein was added. In the whipped cream product, a clear increase in the percentage of yield generated when manufacturing whipped cream was observed when 1.5 g of protein was added. It is recommended to continue studying camel milk proteins for its use in developing and improving other food products.