A Professor in KSA made yogurt from 100% pure camel milk – Here is the whole story
Recently, yogurt could not be made from CaM unless the dromedary milk samples were fortified with combinations of cow’s milk constituents (micellar casein, whey protein, and sodium caseinate) in the presence of microbial transglutaminase. Others added commercial chymosin along with gelatin, starch, and skim milk powder. However, the final product deviated from standards of identity for yogurt traditionally made by acidification (no cheese coagulant) by selected lactic acid bacterial starters. Instead, the resulted CaM fermented product could be best described as a yogurt-like one.