Patent ID: 9623057
Date: 2017-04-18
CPC Classifications: A23C,A23Y,A61K

Claim:
1. A method of making a fermented dairy product from camel milk, comprising the steps of: adding an effective amount of a stabilizer to camel milk for reducing whey separation, wherein the stabilizer consists of κ-carrageenan, further wherein the step of adding an effective amount of κ-carrageenan to the camel milk consists of adding the κ-carrageenan to the camel milk to form a mixture having a κ-carrageenan concentration of 0.02 wt %; fermenting the camel milk with a probiotic bacterial culture consisting of storing the fermented camel milk at a temperature of 10° C. for 14 hours; and further storing the fermented camel milk in a refrigerator at a temperature of 4° C. for between 1 and 15 days.