PHYSICO-CHEMICAL AND BIOLOGICAL HARACTERISTICS OF CAMEL MILK | ||
| Journal of Food and Dairy Sciences | ||
| Article 11, Volume 34, Issue 4, April 2009, Pages 2981-2996 PDF (582.99 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2009.112453 | ||
| Authors | ||
| M. M. El-Loly* ; A. H. Zaghloul; M. M. El - Sheikh | ||
| Dairy Department, National Research Centre, Dokki, Cairo, Egypt | ||
| Abstract | ||
| The present study was carried out to investigate some of the physical and principal chemical components of milk from the camel (Camelus dromedarius). A wide variation was observed in the components of raw camel milk. The average contents of physical parameters were 6.70 for pH, 0.19 % acidity, 1.029specific gravity. The chemical components were 11.30 % total solids, 4.40 % fat, 8.12 % solids not fat, 2.91 % protein, 3.18 % lactose and 0.90 % ash. The highest level of glutamic acid was detected in camel milk, while it had a lower ratio of lysine than that of cow milk. There were noticeably higher levels of proline, aspartic, therionine, valine and leucine, respectively, while a lower values of cystine and methionine in camel milk. Gas liquid chromatography analysis of camel milk fat indicated that the short chain-fatty acids (C4-C12) were present in very low percentages, while the concentration of long chain-fatty acids were high such as saturated fatty acids (C14, C16 and C18) and polyunsaturated fatty acids (mainly C18:1). Also, the fatty acids in camel milk showed a higher degree of unsaturation, with especially relative high quantities of the essential fatty acids like linolenic (C18:3) and linoleic (C18:2) acids. | ||
| Keywords | ||
| Camel; milk; physico-chemical composition; total amino acids; fatty acids | ||
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