Effect of freeze-drying on camel's milk nutritional properties (original) (raw)
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Thermal characteristics of freeze-dried camel milk and its major components
Thermochimica Acta, 2012
Thermal characteristics of freeze-dried whole and skimmed camel milk, and its major components were measured by differential scanning calorimetry (DSC). The thermogram of whole milk showed three endothermic peaks (two for fat-melting and the other for non-fat solids-melting) and three shifts. Two shifts at low temperature were related to the glass transitions. The shift at higher temperature after melting of non-fat solids could be related to the structure ordering in milk after solids-melting. It was difficult to identify which components in the milk were providing these transitions and to trace the glass transitions of each component in the milk due to the complex interactions of the components' phases. For this reason, different major components of the camel milk (fat, cream, casein, whey protein, and lactose) were separated and then measured its thermal characteristics. The thermogram of camel milk fat showed two endothermic peaks, one wide and the other sharp. The shape of the endotherm for fat was related to the melting of different fractions of fatty acid. The glass transitions of the isolated casein, whey and lactose were also determined separately.
Effect of Shelf Life on Physicochemical and Biochemical Parameters of Camel Milk
Asian Journal of Dairy and Food Research, Volume 43 Issue 2: 361-367 (June), 2024
Background: Animal feed, environmental conditions and the lactation period are the main factors affecting the composition of camel milk. Methods: In this study, samples from eight (8) camels were collected according to hygiene standards to determine the physicochemical and biochemical parameters of milk during storage at ambient temperature. pH, titratable acidity, density, total dry matter, ash, fat, protein and vitamin C were determined. Result: The results of the physico-chemical analyses indicate a pH of 5.98±0.30, a titratable acidity of 17.51±1.35D and a density of 1.01±0.02 after 24 hours of storage at ambient temperature. At the same time, biochemical analyses show an ash content of 7±0.58 g/l, a fat content of 50.09±5.97 g/l and a protein content of 2.31±0.21%. The total dry matter content of camel milk is 129.27±11.31 g/l. The vitamin C content is 41.89±4.51 mg/l. Monitoring of the pH changes of camel milk during storage at room temperature (22±6C) showed low acidification of camel milk after 24 storage, confirmed by the statistical study which revealed a non-significant difference in pH (p>0.41). W hile after 24 hours, the differences are significant for pH, dornic acidity and vitamin C content (p<0.0001). The remaining ingredients (dry matter, fat, ash) experienced a non-significant progressive decrease (p>0.05). A still non-significant decrease in protein content occurred during the first two days of storage. From the second day, the difference became significant (p<0.001). The study of density variation showed a slight non-significant increase (p>0.15) over time. These results have allowed us to confirm that the analyzed camel milk, has a number of particularities in its chemical and physical composition, which prolongs its shelf life.
A Comprehensive Review on the Properties of Camel Milk and Milk Products
Camel (Camelus dromedaries) milk is an important source of proteins for the people living in the arid lands of the world. Globally, 2.9 million tones of camel milk are produced annually. Camel milk has been recognized for its extraordinary medicinal properties. It is known to have a therapeutic potential against many diseases including diabetes, anemia, jaundice, arthritis, and cancer. Epidemiological surveys have indicated that people who are consuming camel milk have low prevalence of diabetes. Various researchers have worked on the compositional aspects of camel milk. The milk of camel is a good source of vitamins, minerals, and im-munoglobulins. The manufacturing of dairy products, such as butter, ghee, cheese, and yoghurt from camel milk is difficult due to the unique structural and functional properties of the milk components. However, attempts have made for preparing several dairy products like cheese, butter, yoghurt, ice cream, paneer, and others from camel milk. As milk is extremely susceptible to spoilage by microbes present in the environment, therefore, it is imperative that good hygienic practices must be followed during the production and processing of milk and dairy products. The people in camel raising areas should be educated to avoid the consumption of raw milk to prevent milk borne diseases.
2018
Camel and human milk samples (twenty individuals’ samples each) were analysed for fat, total protein (casein, whey protein), lactose, minerals as well as vitamins; B1, B2, niacin and C. Meanwhile, amino and fatty acid compositions and, antimicrobial factors namely; lysozyme (LZ), lactoferrin (LF) and total immunoglobulins (Igs) were determined. Results indicated that camel milk contained higher fat, protein (especially casein), ash, Ca, Mg, P, K, Na, Fe, and Cu but lower in whey protein, lactose and Zn than human milk. Vitamins C and niacin were higher in camel milk than human milk. Camel milk proteins contained satisfactory balance of essential amino acids. The ratio of essential to non-essential amino acids was 0.93 and 1.07 in camel and human milk proteins, respectively. Camel milk was characterized by higher ratio of Igs but lower in both LZ and LF than human milk. General pattern of camel milk fatty acids indicated that short chain fatty acids (C4 –C12) were present in very sma...
Chemical Composition and Nutritional Quality of Camel Milk
Journal of Food Science, 1984
The chemical composition and nutritional quality of camel milk was studied. Results showed 11.7% total solids, 3.0% protein, 3.6% fat, 0.8% ash, 4.4% lactose, 0.13% acidity and a pH of 6.5. The levels of Na, K, Zn, Fe, Cu, Mn, niacin and vitamin C were higher and thiamin, riboflavin, folacin, vitamin Bt12, pantothenic acid, vitamin A, lysine and tryptophan were relatively lower than those of cow milk. Gas liquid chromatography analysis of milk fat showed a molar percent of 26.7 for palmitic, 25.5 oleic, 11.4 myristic, and 11.0 palmitoleic. In vitro protein digestibility and calculated protein efficiency ratio values were 81.4% and 2.69, respectively, based on 90.0% and 2.50 for ANRC-Casein.
Asian Journal of Dairy and Food Research, Volume 43 Issue 1: 01-07 (March ), 2024
Camels are the most climate resilience dairy species which survives and produces more milk in dry lands. Camel milk has a significant role in livelihood improvement and become the most promising industrial products in the future. Additionally, it has medicinal values, rich source of bioactive, antimicrobial and antioxidant substances. Camel milk differs markedly from other dairy species by its protein composition, milk fat structure and mineral and vitamin. These characteristics have an obvious impact on product processing characteristics and product quality. Systematic review method was used; in which published and unpublished scientific research literatures were reviewed. In camel milk the absence of β-lactoglobulin, β-casein content, the colloidal structure and amino acid composition are the main factors which affect camel milk product processing. During processing chymosin extracted from calf cow does not allow the optimal clotting of casein micelles in camel milk, but lead to a weak curd. The higher content of whey protein to casein ratio, broader casein micelles structure and lower κ-casein content are considered the main factors responsible for the differences in cheese coagulation between a camel and bovine milk. Moreover, the thicker and smaller fat globule results for the formation of a weak gel during fermentation processing. Therefore this review document provide the scientific evidence about the physicochemical property and processing characteristics of camel milk as well as point out where research is lacking.
Handbook of Research on Health and Environmental Benefits of Camel Products
Camel milk has a comparable gross composition with other milk sources including bovine milk with some minor differences in the molecular properties of proteins and fat. The limited amount of β-Lg and κ-Casein(CN) are involved in heat denaturation via formation of disulfide bridges in cow milk; their absence in camel milk result in different responses for heat treatment at different scale. Furthermore, differences between camel milk proteins compared to other milk resulted poor coagulation and reduce stability during processing of dairy products such as yogurt and cheese. The effect of different thermal processing methods on camel milk were discussed; however, high pressure processing (HPP) study on processing effect on camel milk is an area of research for more confirmation in-depth study. The industrial processing methods were found to effect important camel milk properties, nutritional values, and health properties compared to other animals including limiting bioactive proteins su...
Physico-chemical properties of Sudanese Camel Milk
Annals of Biological Research, 2016
The dromedary camel (Camelus dromedarius) plays an important socioeconomic role in rural populations and its milk is regarded as an important component of their staple diet. This study was carried out to study the chemical composition of camel milk from she- camels raised under pastoral conditions and farms conditions. The main parameters investigated included density , fat, solid non fat, protein and lactose. The density of milk obtained from pastoral was less than the samples obtained from farm (26.5% vs 29.9%). The mean fat percentage for milk from the pastoral conditions and the farm was 2.34% and 3.6% respectively with statistical difference between the means of the samples. Solid non fat percentage was 7.4% and 8.4%, protein concentration was 2.86% and 3.3% and lactose was 3.98% and 4.53% for pastoral and farm samples, respectively. The number of parities was found to affect some of the components of the milk such as density , solid non fat and lactose.
Journal of Food Engineering and Technology
The present research was conducted to study heat treatment's effect on camel milk’s physicochemical and biological activities. Milk samples were heated at 63°C for 30 minutes, 90°C for 3 minutes, and 100°C for 3 minutes. After heating, the physicochemical: pH, acidity, Fat, Dry matter, proteins, and fatty acids composition as well as the antioxidant and anti-inflammatory activities of all samples were determined. The antioxidant activity of camel milk was evaluated by different assays, including free radical-scavenging activity (DPPH and ABTS) and ferric-reducing power assay (FRAP). Results showed that the heat treatment process increased significantly (p<0.05) the viscosity, total solids, ash, and lactose content. Although, the monounsaturated fatty acids and particularly the oleic acid were significantly decreased after heat treatment. Heat treatment didn’t show any significant effect on antioxidant activities. While a significant increase (p<0.05) was shown after boilin...
The Physical and chemical Properties of Camel's and Sheep's Milk in Qena Governorate
The Physical and Chemical Properties of Camel's and Sheep's Milk in Qena Governorate, 2010
This study was carried out to evaluate some physical properties and chemical composition of some lactating animals in Qena governorate, Egypt. Composite samples of camels' and sheep's (Ossimi breed) milks were collected from twelve individual farms in Qena. Physical parameter used to monitor the quality of milk samples was specific gravity. The samples were also analysed for the gross chemical composition, fatty acids composition of milk fat and minerals contents. Sheep's milk has higher specific gravity than Camel milk and the contents of fat, protein, lactose, ash and total solids in sheep's milk were significantly (p < 0.05) higher than camel milk. Fatty acid composition of camel milk fat differed significantly (p < 0.05) from that of sheep "ossimi" milk fat analysed, it contained higher content of (C16:0, C16:1, C18:0 and C18:2) than sheep "ossimi" milk fat, while, sheep "ossimi" milk fat were significantly (p < 0.05) higher of (C6:0-C12:0) and (C18:1) than camel milk fats. The levels of Ca, P and K in the sheep "ossimi" milk ash were significantly higher (P < 0.05) than those in the camel milk ash, while, the level of Na and Fe in the camel milk ash were significantly higher (P < 0.05) than those in the sheep "ossimi" milks ash.