Optimization of the Processing Conditions of Stirred Yoghurt from Camel Milk using Linear Programming Technique

Abstract

This study focuses on the optimization of the processing conditions of stirred yoghurt made from camel milk to get a yoghurt of acceptable quality. The average pH value of whole camel milk employed in this study is determined to be 6.65, titratable acidity 0.17, and specific gravity 1.029. The chemical composition of whole camel milk on the other hand showed that, the average value of total solid is 10.55%, fat 3.6%, protein 2.49%, ash 0.79% and lactose 3.64%. Stirred yoghurt from camel milk was prepared using conventional yoghurt manufacturing methodology. A three way full-factorial experimental design was conducted taking viscosity of yoghurt (rheological improvement), synersis of yoghurt, and maximum fat level of the yoghurt as response variables and total solid level of milk, fat content of milk and level of pectin as process parameters. Linear programming technique was employed for optimization. Accordingly, the result indicated that good quality of stirred yoghurt (viscosity of 3.06cP) could be produced operating at 12.16% of total solid  content, 0.9%  fat level of camel milk and using commercial stabilizer (pectin) at a ratio of 0.0015%.

Keywords: Camel milk, Stirred yoghurt, Linear Programming.