Optimization of the stabilizers and cow milk levels for the production of camel milk-based yogurt using response surface methodology

The production of yoghurt from camel milk (CML) is limited due to weak gel formation. As a trial to produce CML-set-type yoghurt, sixteen treatments were prepared from CML, cow milk, and stabilizers (gelatin and gum-Arabic; 1:1) using a D-optimal design. A desirable hardness of set-type yoghurt was obtained from CML (56%), cow milk (42%), and stabilizers (2%). Another study was designed to choose the best combination of stabilizers (1, 1.5 or 2% of gelatin in combination with 1% of...