Barat  A. Zarei Yam, Morteza  Khomeiri, 
    Microbiological and Sensory Properties of Cherry and Orange Fortified Camel Milk for
Human Nutrition,
    Research Journal of Dairy Sciences,
    Volume 8,Issue 2,
    2014,
    Pages 19-21,
    ISSN 1993-5277,
    rjdsci.2014.19.21,
    (https://makhillpublications.co/view-article.php?doi=rjdsci.2014.19.21)
    Abstract: Camel milk is a nutritious milk which is
consumed in some pastoral areas in Iran. Preparing the
fortified camel milk using different fruits can be effective
for decreasing the undernurishment in many areas. In this
study, effect of orange and cherry syrups at different
concentrations (5, 10 and 15%) on bacteriological and
sensory properties of camel milk studied. Results
reavealed that samples contain orange 10% gained highest
scores and then cherry milk (15%) was better. Milk
contains 5% cherry syrup gained lower scores in
comparison to control sample. Bacteriological results
showed changes in total counts (Cfu mLG1) in camel milks
containing different concentrations of cherry and orange
syrup. The total counts in orange and cherry fortified
camel milk decreased from high concentration to low
concentration and were 730, 680, 490 and 310, 240,
160 Cfu mLG1 at 5, 10 and 15% concentrations,
respectively. Whereas, no changes in the yeast and mold
counts at all concentration of pasteurized camel milk
(control and fruit milks) and were zero. Accordingly,
orange and cherry syrups can be use in production of fruit
fortified camel milk for human nutrition.
    Keywords: Cherry syrup;orange syrup;fortified camel milk;microbiological properties;sensory evaluation