Table 1. Assessment of the flavor profile and quality attributes of camel milk at varying time intervals

Times (d)	Acidity (T)	pH	Taste and organizational status
3	15.13±0.21	6.68±0.02	Slight fat floating, acceptable
5	16.32±0.13	6.62±0.01	Slight fat floating, acceptable
7	17.64±0.48*	6.53±0.02*	Increased fat floating, acceptable

Each value is presented as mean±SD.
In each column indicates a significant difference in the data
(p<0.05).