Concentrations in D- and L-Lactate in raw cow and camel milk

Konuspayeva, Gaukhar; Baubekova, Almagul; Akhmetsadykova, Sh.; Akhmetasdykov, N.; Faye, Bernard

doi:10.5958/2277-8934.2019.00016.x

Cited by 8 publications

(2 citation statements)

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“…Ayrıca diğer büyükbaş hayvan sütleriyle karşılaştırıldığında, çiğ deve sütünde 100 kat daha fazla olan L-laktat'ın laktoz intoleransı gelişme ihtimalini düşürdüğü bildirilmiştir (24).…”

Section: Karbonhidrat İçeriğiunclassified

DEVE SÜTÜNÜN BESİNİ İÇERİĞİ ve İNSAN SAĞLIĞINA ETKİLERİ

2023

IJANSER

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Section: Karbonhidrat İçeriğiunclassified

DEVE SÜTÜNÜN BESİNİ İÇERİĞİ ve İNSAN SAĞLIĞINA ETKİLERİ

2023

IJANSER

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“…Camel lactose provokes less intolerance than cow lactose (Cardoso et al, 2010) due to a different stereo-structure of the lactate molecule, the product of lactose fermentation in intestinal gut (Konuspayeva et al, 2019). Thus, if the content of total lactate in camel milk was comparable to cow milk (1.82-2.49 g/L), the quantity of L-Lactate, more digestible, was 100 times more in camel milk (2.21% of the total lactate) than in cow milk (0.02%).…”

Section: Lactosementioning

confidence: 99%

Camel

Alhadrami

Faye

2022

Encyclopedia of Dairy Sciences

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An overview of probiotic camel milk as a nutritional beverage: Challenges and perspectives

Ansari,

Pourjafar,

Samakkhah

et al. 2024

Food Science & Nutrition

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There are challenges such as standardization for commercialization and guaranteeing sensory characteristics in camel milk processing. This review gathers a general view of the probiotic camel milk, its contents, its health aspects, and its industrial production. One of the potential candidates of a healthy food product is “probiotic camel milk” which contains several nutritional elements including Lactic acid bacteria and Bifidobacteria and postbiotics such as endopolysaccharides, exopolysaccharides, numerous beneficial enzymes, short‐chain fatty acids, teichoic acids, peptides, peptidoglycan‐derived neuropeptides, cell surface proteins, different vitamins, plasmalogens, and different kinds of organic acids. It should also be considered that camel milk generally has some advantages over cow milk like its health‐beneficial antidiabetic, hypoallergenic, and anticancer properties. As a result, it is gaining much attention from both consumers and manufacturers, and the global probiotic market trend is growing. Although there are obstacles in standardizing processing techniques and maintaining sensory excellence, the health benefits, economic prospects, and adaptability of camel milk and its probiotic variations create a promising avenue for continued research and advancement. Therefore, developing standardized processing techniques and sensory evaluation methods for probiotic camel milk can unlock its full potential as a nutritious beverage, offering a promising solution for consumers seeking healthy and functional food products.

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Concentrations in D- and L-Lactate in raw cow and camel milk

Cited by 8 publications

References 0 publications

DEVE SÜTÜNÜN BESİNİ İÇERİĞİ ve İNSAN SAĞLIĞINA ETKİLERİ

DEVE SÜTÜNÜN BESİNİ İÇERİĞİ ve İNSAN SAĞLIĞINA ETKİLERİ

Camel

An overview of probiotic camel milk as a nutritional beverage: Challenges and perspectives

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