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 ± 0.33^a	3.3 ± 0.16^b	3.50 ± 0.20^b	4.35 ± 0.12^a	4.50 ± 0.33^a
Protein (%)	4.83 ± 0.21^a	4.39 ± 0.08^b	4.40 ± 0.10^b	4.47 ± 0.14^ab	4.49 ± 0.24^ab
Ash (%)	0.78 ± 0.07^a	0.86 ± 0.10^a	0.84 ± 0.10^a	0.80 ± 0.08^a	0.82 ± 0.09^a
Lactose (%)	3.93 ± 0.17^a	3.97 ± 0.22^a	3.89 ± 0.32^a	3.76 ± 0.16^a	3.73 ± 0.14^a
T.S (%)	14.34 ± 0.31^a	12.52 ± 0.27^c	12.63 ± 0.21^c	13.38 ± 0.19^b	13.54 ± 0.23^b
pH	4.83 ± 0.10^a	4.73 ± 0.13^a	4.73 ± 0.12^a	4.75 ± 0.12^a	4.69 ± 0.09^a
Acidity (%)	0.78 ± 0.11^a	0.71 ± 0.09^a	0.74 ± 0.11^a	0.75 ± 0.11^a	0.73 ± 0.11^a
Overall acceptability (out of 10 points)	9.31 ± 0.13^a	8.24 ± 0.17^cd	8.15 ± 0.12^d	8.9 ± 0.21^b	8.6 ± 0.23^bc

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.