Camels’ milk (CM) and goats’ milk (GM) are rich in nutrients and vitamins
necessary for the health of humans and have therapeutic properties as they are
rich in antioxidants and have a protective role against free radicals that have harmful effects on human health. Date palm
(DP), camels’ milk and goats’ milk have been reported to be used for the
prevention and treatment of various diseases
in Arab countries. This study was designed to mix date palm with camels’
milk and goats’. Eight formulations of both camels’ milk and goats’ were made
from different percentages of date palm. These formulations were added at ratios
of 0 (control), 10%, 20% and 30% (w/v) to camels’ milk and goats’ and the
effect of this date palm on the composition and texture properties of the fermented
obtained products were followed. It has been found that pH, protein, fat
decreased and total solid, carbohydrate, ash, viscosity, vitamins, minerals and
antioxidants increased with the increase of the added percentage of date palm
compared to control. Microbial counts of the fermented camels’ milk (FCM) and
goats’ milk (FGM) increased significantly (P < 0.05) with the addition of
different formulations and during storage. Also, fermented camels’ milk (FCM)
and fermented goats’ milk (FGM) fortified with different ratios date palm (DP)
concentration resulted in good properties and higher acceptable sensory values
(at a rate of 10% - 20%) in fresh and till the end of storage periods. The addition
of the date palm to all treatments improved
the composition, viscosity, microbiological quality of fermentedcamels’ and goats’ milk with nutritional functional
values and acceptable sensory attributes.
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