Protective Effect of Fermented Camel Milk Containing Bifidobacterium longum BB536 on Blood Lipid Profile in Hypercholesterolemic Rats
Table 3
Composition and sensory quality of different fermented milk products.
Parameters
Fermented milk types
CT
CAT
CAP
CCAT
CCAP
Fat (%)
4.80 ± 0.33a
3.3 ± 0.16b
3.50 ± 0.20b
4.35 ± 0.12a
4.50 ± 0.33a
Protein (%)
4.83 ± 0.21a
4.39 ± 0.08b
4.40 ± 0.10b
4.47 ± 0.14ab
4.49 ± 0.24ab
Ash (%)
0.78 ± 0.07a
0.86 ± 0.10a
0.84 ± 0.10a
0.80 ± 0.08a
0.82 ± 0.09a
Lactose (%)
3.93 ± 0.17a
3.97 ± 0.22a
3.89 ± 0.32a
3.76 ± 0.16a
3.73 ± 0.14a
T.S (%)
14.34 ± 0.31a
12.52 ± 0.27c
12.63 ± 0.21c
13.38 ± 0.19b
13.54 ± 0.23b
pH
4.83 ± 0.10a
4.73 ± 0.13a
4.73 ± 0.12a
4.75 ± 0.12a
4.69 ± 0.09a
Acidity (%)
0.78 ± 0.11a
0.71 ± 0.09a
0.74 ± 0.11a
0.75 ± 0.11a
0.73 ± 0.11a
Overall acceptability (out of 10 points)
9.31 ± 0.13a
8.24 ± 0.17cd
8.15 ± 0.12d
8.9 ± 0.21b
8.6 ± 0.23bc
Different superscript letters (a to c) within the same raw showed significant differences among the groups . CT: fermented cow’s milk with a traditional starter culture; CAT: fermented camel milk with a traditional starter culture; CAP: fermented camel milk with Bif. longum BB536; CCAT: fermented camel plus cow’s milk with a traditional starter culture; CCAP: fermented camel plus cow’s milk with Bif. longum BB536.