Bioactive Properties of Minor Camel Milk Ingredients-An Overview

Kaskous, Shehadeh; Pfaffl, Michael W.

doi:10.5958/2277-8934.2017.00003.0

Cited by 11 publications

(18 citation statements)

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“…It is noteworthy that the bovine β-Lg, which is the main allergen in infancy and childhood, could not be detected in camel milk (El-Agamy et al, 2009;Smits et al, 2011;Kaskous and Pfaffl, 2017). This is why camel milk can replace cow's milk in the event of intolerance.…”

Section: Cause Of Cow's Milk Allergy and Examination Of Which Milk Components Are Responsible For The Allergymentioning

confidence: 99%

“…Since casein is not animalspecific, all types of milk must be avoided if there is a proven allergy to casein. However, in camel milk β-casein is the main fraction, followed by α s1 -casein, α s2 -casein and k-casein (El-Agamy, 2006;Hamed et al, 2012;Kaskous and Pfaffl, 2017). It is hypothesised that since β-casein is more sensitive to peptic hydrolysis than other fractions, the higher percentage of this casein fraction in camel milk as compared to bovine milk could reflect its higher rate of digestibility and lower the incidence of allergy in the infants nourished with camel milk (El-Agamy et al, 2009;Jadhav et al, 2019).…”

Section: Cause Of Cow's Milk Allergy and Examination Of Which Milk Components Are Responsible For The Allergymentioning

confidence: 99%

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Cow's milk consumption and risk of disease

Kaskous

2021

Emir J Food Agric

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Milk and dairy products are important components of the human diet. This has been true since the beginning of domestication of lactating animals. However, milk of any species is geared towards the growth and development of its own offspring. Thus, the role of milk and dairy products in human nutrition has been increasingly discussed in recent years. To the best of our knowledge, problems such as lactose intolerance, protein allergies and an increased risk of cancer can occur when consuming cow’s milk. Around 70% of the world's total population is lactose intolerant, while 20% of adults in Europe are lactose intolerant. In the small intestine, lactose is hydrolytically split into glucose and galactose by the enzyme lactase located in the mucous membrane cells. After infancy, lactase activity decreases as the ability to synthesize lactase is lost. As a result, adults can no longer tolerate large amounts of lactose, and many develop diarrhea and uncomfortable painful symptoms such as gas, cramps, and a bloated stomach. Since lactase activity is limited in the case of hereditary lactose intolerance, people can easily tolerate milk without lactose. Another aspect is that between 2-5% of children are allergic to cow's milk. The allergy is less common in adulthood. Most allergic reactions affect the skin, gastrointestinal tract, and respiratory system, and severe anaphylaxis can occur. A therapeutic approach related to the causes of this multi-organ disease does not yet exist. A possible approach to reducing protein allergens is to block IgE-binding epitopes in patients. The most effective treatment is an elimination diet and the use of appropriate substitution formulas. Camel milk may replace cow's milk in the event of intolerance. Furthermore, many studies have showed that people with a higher cow’s milk intake had slightly increased cancer and all-cause mortality rates. In conclusion, it has not been clarified what exactly constitutes the harmful or health-promoting effects of cow's milk. Cow's milk is so rich in ingredients that both effects are conceivable. Due to the central importance of milk and dairy products for human nutrition, there is still great scientific interest in expanding knowledge concerning the ingredients and their nutritional and physiological effects.

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Section: Cause Of Cow's Milk Allergy and Examination Of Which Milk Components Are Responsible For The Allergymentioning

confidence: 99%

Section: Cause Of Cow's Milk Allergy and Examination Of Which Milk Components Are Responsible For The Allergymentioning

confidence: 99%

Cow's milk consumption and risk of disease

Kaskous

2021

Emir J Food Agric

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“…However, the mammary gland of dromedaries is protected by a variety of defense mechanisms like innate or specific immunity as well as physiological particularities [12]. Furthermore, dromedary milk itself possesses powerful antibacterial and antiviral proteins [3,15,16]. But, in many African and Asian countries not all camels are healthy (apparently healthy), though their milk is sterile and has no pathogenic bacteria.…”

Section: Examination Findings For Quarter Milk Samplesmentioning

confidence: 99%

“…Camel milk and its products have nutritional and medical properties that make them valuable foods. In many regions in Asia and Africa, camel milk are used to treat some diseases and to combat health problems such as gastrointestinal disorders, sugar diseases, food allergy, psoriasis, hepatitis C and B, autism and tuberculosis [1][2][3]. Traditionally, camel milk is consumed raw by the pastoralists without any heat treatments in order to exploit the healthy milk properly [4][5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Camel Milk Composition, Udder Health and Effect of Different Storage Times and Temperatures on Raw Milk Quality Using Camel Milking Machine “StimuLactor”

Kaskous¹

2019

Agriculture and Food Sciences Research

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Camel milk is considered one of the most valuable food sources for people in arid and semi-arid areas and is in increasing demand in many European countries and North America. The objective of this study was to investigate the camel milk composition, udder health and effect of different storage times and temperatures on raw milk quality using camel milking machine "StimuLactor" (ST-C). This work was carried out in the department of research and development of Siliconform Türkheim, Germany. Five one-humped dromedary lactating camels were used in this experiment. Milk samples were collected and fat, Protein, Lactose, Somatic cell count (SCC) and Bacterial count (BC) were determined. In none of the tested milk samples pathogenic bacteria could be shown, i.e. all quarters were healthy during the study period. The mean contents of fat, protein, lactose, SCC and BC of milk samples were 2.92±0.07%, 2.28±0.01%, 3.91±0.02%, 126.43±7.21 x 103 cells/ml and 23.88±0.57 x 103 Bacteria/ml, respectively. After 24 h at room temperature or 48 h at 4 degree a refrigerator, storing raw milk samples had no significant changes in the milk composition and-quality. In Conclusion, a good safe raw camel milk with normal composition was obtained if hygienic measures were taken into consideration in the farm and by using the camel milking machine for milk removal. Furthermore, we could store the raw camel milk for 24 h at room temperature or for 48 h in the refrigerated temperature without any hygienic quality problems, and all milk components did not significantly change.

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“…Food and Agriculture Organization of the United Nations declares that the per capita consumption of dairy products in Iran is 30 to 150 kg per year [2]. In addition, dairy products are considered as one of the most important environments for the growth of various pathogens [3]. Hence, dairy products are essential food for the human that needs to control the growth of bacterial pathogens [4].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Microbial Profile of Milk and Some Dairy Products in Ilam, West of Iran

Bastam¹,

Jalili²,

Sadeghifard³

et al. 2021

TOPHJ

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Background: Food-borne diseases can cause many problems and harm consumers and societies. Dairy products are an important part of the food pyramid. In addition, dairy products provide many nutritional needs to humans and can also be contaminated with bacteria and cause gastrointestinal diseases and food poisoning. Objective: The purpose of the present research was to evaluate bacterial contamination rate in cheese, raw and pasteurized milk. Methods: For this purpose, 100 samples, including 35 samples of raw milk samples, 35 samples of pasteurized milk and 30samples of cheese, were evaluated. Cultures, biochemical and phenotypic tests were performed. Finally, statistical analysis was performed. Results: Our finding demonstrates that Enterococcus spp was the highest rate in cheese samples, E.coli was the highest rate in raw milk samples, and citrobacter freundii, klebsiella oxytoca and enterococcus spp were of the same rate in pasteurized milk samples. Conclusion: The results obtained in this study demonstrated that some dairy products in Ilam province, were contaminated. So, we suggested that the pasteurized milk and dairy products be done with complete care and raw dairy products should not be used.

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Bioactive Properties of Minor Camel Milk Ingredients-An Overview

Cited by 11 publications

References 50 publications

Cow's milk consumption and risk of disease

Cow's milk consumption and risk of disease

Camel Milk Composition, Udder Health and Effect of Different Storage Times and Temperatures on Raw Milk Quality Using Camel Milking Machine “StimuLactor”

Evaluation of Microbial Profile of Milk and Some Dairy Products in Ilam, West of Iran

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