摘要：The effect of different concentrations (5, 10, and 15 %) of orange and cherry syrup with on the bacteriological and sensory properties of camel milk was studied. Sensory evaluation results revealed that the samples with 10% orange syrup obtained the highest scores; and the second high score was referred to samples with 15% cherry syrups which were significantly different from other samples.( P< 0.05 was considered significant.) Milk with 5% cherry syrup obtained lower scores in comparison with control. Bacteriological results showed changes in total counts (cfu/ml) in camel milk samples containing different concentrations of cherry and orange syrup. The total counts in orange and cherry fortified camel milk was decreased by concentrating the syrups; so that it was (310, 240, 160) and (730, 680, 490 cfu/ml) in samples with 5, 10 and 15% of cherry and orange syrups, respectively. Whereas, no changes in the yeast and mold counts were observed at all concentration of pasteurized camel milk (control milk and fruit milk) and were zero. Using the syrups in camel milk enhanced the flavor acceptability and also it leads to decreasing in microbial total counts; which could be beneficial in preservation of the product. Accordingly, orange and cherry syrups could be used in production of fruit fortified camel milk
