Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties

Comparative physicochemical, biochemical, textural, and rheological properties of yoghurts produced using buffalo, camel, cow, goat, and sheep milk were analysed. The physicochemical, textural, and rheological properties were determined over a 14-day storage period. Different animal milk types had a significant effect on all physicochemical analyses, fatty acid composition, conjugated linoleic acid content, cholesterol content, all amino acids except asparagine, ACE inhibitory activity, citric acid, and orotic acid, as well as other textural and rheological properties, except flow index n parameter. The storage period had a very significant effect on titratable acidity, pH value, firmness, consistency, cohesiveness, and yield stress τ0 parameters. Compared with other yoghurts studied, camel yoghurt was richer in terms of myristic acid from saturated fatty acids, ∑PUFA, arginine, lysine, phenylalanine, tryptophan, valine from essential amino acids, glutamic acid, and proline from non-essential amino acids, ACE inhibitory activity value, and hippuric and orotic acids