This study aimed to assess potential feeding effect of camel milk curd mass and its mixes to experimental rat’s blood serum biochemical parameters, enzymatic activity and the peptide toxicity. Fifty healthy male Sprague-Dawley rats were divided into five groups (n = 10 each). Each group was fed with camel milk pure curd mass and its mixes for 16 days. At the end of the experiment, rats were sacrificed to collect the samples from the blood serum. Blood serum biochemical parameters total protein, cholesterol, glucose, albumin, triglycerides; the enzymatic activities of alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase were determined on the A25 automatic analyser, and peptide toxicity analysed by the reference method. The statistical data have shown no significant differences in body weight gain in all groups. Total protein decreased in group II, IV, and V; however, it increased in group III compared to the control group. Cholesterol grew up in group II and it slightly increased in group V, dropped in groups III and IV compared to group I result. Glucose increased in groups II, III, IV compared to group I; still, group V results show a slight decrease. Albumin decreased in group IV, yet in group V it increased than the group I result. Simultaneously, groups II and III results were changed with less percentage. Triglyceride grew up in groups II, V, and it dropped significantly in groups III, IV compared to the control group. De Ritis ratio of enzymes in groups II, III, and IV fluctuated between 1.31 and 0.98 IU/L; however, group V demonstrated significant data versus group I. Diets peptide toxicity in all groups was lower than control group data. The experimental results indicated that curd mass from camel milk could be used as a pure or with additives and it did not discover the observed side effects.

Camel milk is a valuable source of protein and nutrients, it has therapeutic and prophylactic properties. The production of dry dairy products based on camel milk implies prolonging its shelf life, a decrease in the cost of its transportation and storage. To manufacture dry camel milk, it is necessary to optimize the technological parameters of drying, which affect its physical-chemical properties. Whole milk from camels (Camelus dromedarius) was dried on a spray drying plant under the following modes: the inlet temperature from 140 °C to 160 °C; the feed rate from 30 ml/min to 40 ml/min. The dependence of such physical properties of milk powder as the water solubility index, water absorption index, moisture content, hygroscopicity, density, water activity, the stickiness and size of particles on the technological parameters of drying has been established. The study results show that the highest index of solubility of samples was equal to 81.25±0.11 %, which corresponded to the air temperature at the inlet of 150 °C and the feed rate of 30 ml/min. At the same time, the lowest solubility was 62.89±0.27 % under the modes of 140 and 40 ml/min, respectively. With an increase in the air temperature at the inlet and a decrease in the rate of supply of dairy raw materials, there was a decrease in the moisture content and water activity. However, an increase in the air temperature at the inlet above 150 °C led to a decrease in the solubility index in water. The optimal particle sizes of whole camel milk powder, preceding a relatively high solubility index, were 36.22±0.33 μm, 108.89±0.56 μm, and 229.19±0.74 μm. The data reported in this paper could be useful in devising the technology for manufacturing a dry milk product from camel milk.

The manuscript discusses the possibility of producing a dairy product based on special-purpose camel milk. Specialized nutrition is intended for all population groups and risk groups due to the content of targeted functional ingredients and balanced or enriched composition of food substances. The risk group, in addition to children and persons with impaired health, are elderly people, for whom a special nutrition is provided. Probiotic ferments are used in the production of fermented dairy products, as well as in butter and cheese making. The leaven is introduced into the product and allowed to develop in it under controlled conditions. In the process of fermentation taking place in this way, bacteria form substances that give the fermented milk product its characteristic properties, such as acidity (pH), taste, aroma, and consistency. The decrease in pH occurring during fermentation by lactose bacteria to lactic acid has a preservative effect on the product while improving nutritional value and digestibility. Unlike cow's milk, camel's milk is more saturated with vitamins and polyunsaturated fatty acids. It is a healing biological natural medicine, as well as an immune modulator for the human body. Camel milk is the common food for pastoral society and a rich source of nutrients with therapeutic value. Milk processing can improve the nutritional properties, increase the digestibility of macromolecules and make it safe from harmful microbes. The optimal ratio (1:1) of probiotic ferments for fermented milk drinks – new Bio Drinks based on camel milk - was established.

No abstract

The aim of the present work is to study the processes of oxidative destruction of waste vulcanizates (flakes) with nitric acid. The composition of the particles of the main reaction product was determined (oxidized vulcanized). The IR spectra of hexane and acetone extracts of the oxidized vulcanizates are also presented. It was found that the rubber component of the vulcanizates undergoes deep structural changes leading to the formation of products characterized by chemical heterogeneity