TY - JOUR T1 - Physicochemical and microbiological characteristics of camel milk yogurt as influenced by monk fruit sweetener. AU - Buchilina,Alina, AU - Aryana,Kayanush, Y1 - 2020/12/11/ PY - 2020/05/04/received PY - 2020/09/12/accepted PY - 2020/12/15/pubmed PY - 2021/4/7/medline PY - 2020/12/14/entrez KW - camel milk KW - culture bacteria KW - fermented KW - monk fruit sweetener KW - probiotic bacteria SP - 1484 EP - 1493 JF - Journal of dairy science JO - J Dairy Sci VL - 104 IS - 2 N2 - Camel milk, similar to cow milk, contains all of the essential nutrients as well as potentially health-beneficial compounds with anticarcinogenic, antihypertensive, and antioxidant properties. Camel milk has been used for the treatment of allergies to cow milk, diabetes, and autism. Camel milk helps decrease cholesterol levels in blood and improves metabolism. One of the most desirable food tastes is sweetness. However, the excessive ingestion of sugar negatively affects human health. Monk fruit sweetener is a natural, 0-calorie sweetener with many health-beneficial functions. Monk fruit sweetener helps decrease symptoms of asthma and diabetes, prevents oxidation and cancer, protects the liver, regulates immune function, and lowers glucose levels. Monk fruit sweetener is 100 to 250 times sweeter than sucrose. The objective of this study was to examine the influence of different concentrations of monk fruit sweetener on the physicochemical properties and microbiological counts of drinking yogurt made from camel milk. Camel milk drinking yogurt was produced with 0, 0.42, 1.27, and 2.54 g/L of monk fruit sweetener and stored for 42 d. The physicochemical characteristics and microbiological counts of yogurts were measured at d 1, 7, 14, 21, 28, 35, and 42. For the physicochemical characteristics, pH, titratable acidity, viscosity, and color [lightness-darkness (L*), red-green axis (a*), yellow-blue axis (b*), chroma (C*), and hue angle (h*)] values were evaluated. The counts of Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, coliforms, and yeast and mold were determined. Three replications were conducted. The sweetener addition significantly influenced pH, viscosity, and color (a*, b*, C*, and h*) values. Control samples had significantly higher pH values, lower viscosity, lower b* and C* values, and higher h* values than the samples with 1.27 and 2.54 g/L of monk fruit sweetener. Growth of S. thermophilus, L. bulgaricus, and probiotic culture L. acidophilus was not affected by the incorporation of monk fruit sweetener. Monk fruit sweetener can be added in camel milk yogurts as a health-beneficial 0-calorie sweetener. SN - 1525-3198 UR - https://www.unboundmedicine.com/medline/citation/33309375/Physicochemical_and_microbiological_characteristics_of_camel_milk_yogurt_as_influenced_by_monk_fruit_sweetener_ DB - PRIME DP - Unbound Medicine ER -