فهرست نشریات علمی دسترسی آزاد ایران

This study was conducted during 2022–2023 in the laboratories of Tikrit and Kirkuk Universities to evaluate the possibility of manufacturing yogurt by mixing camel milk with cow, sheep, goat, and buffalo milk at ratios of 25–75% and 50–50%. The physiochemical and organoleptic properties of the produced yogurt were examined, including protein content, titratable acidity, viscosity, water retention, and whey-off over three weeks of cold storage. Statistically, camel milk blends with sheep, goat, and buffalo milk showed superior chemical characteristics, with protein values ranging between 5.25–5.48%, ash content between 0.92–0.97%, and dry matter between 11.64–13.58%. Blends of camel and cow milk exhibited reduced viscosity and a drop in pH, leading to weaker texture. Increasing camel milk levels decreased yogurt viscosity and delayed coagulation due to differences in protein composition. In contrast, camel–goat milk blends improved texture, viscosity, and product stability. Shelf-life tests showed that camel–goat and camel–buffalo blends had the best water retention and lowest whey-off compared with other treatments. Sensory evaluation indicated superior taste, texture, and overall acceptability for blends containing goat and buffalo milk, while camel–cow blends were less preferred. Sensorial properties decreased gradually during storage, with the 25–75% camel–cow blend showing relatively higher quality and stability among cow-based treatments. Overall, the findings confirm that mixing camel milk with non-bovine species, especially goat and buffalo, improves yogurt quality and strengthens its structural network compared with cow milk. Further research is recommended to enhance structural properties by incorporating natural thickening agents or fruit juices to improve texture and consumer acceptability.