Deposit Generation During Camel and Cow Milk Heating: Microstructure and Chemical Composition

Felfoul, Imène; Beaucher, Eric; Cauty, Chantal; Attia, Hamadi; Gaucheron, Frédéric; Ayadi, Mohamed Ali

doi:10.1007/s11947-016-1714-1

Cited by 26 publications

(8 citation statements)

References 21 publications

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“…It is important to note that skimmed or whole camel milks presented higher whey protein content and lower caseins amount in comparison with those of cow milks (p ≤ 0.05, Table 1). The differences found in both protein content and distribution, between camel and cow milks, were in agreement with studied by Felfoul et al (2016). Indeed, the study also reported that unlike the whey fraction, the casein content of cow milk was significantly higher than that of camel milk.…”

Section: Milks and Powders Chemical Compositionsupporting

confidence: 89%

“…Moreover, the composition analysis indicated that camel milk contained significantly higher ash quantity of 1.1 ± 0.1 g 100 g −1 against 0.7 ± 0.1 g 100 g −1 in cow milk (p ≤ 0.05, Table 1). In this current study, the ash content of camel milk was higher than the value reported by Felfoul et al (2016) and Konuspayeva, Faye, and Loiseau (2009). The studies indicated that the ash content ranged from 0.60 to 0.95 g 100 g −1 depending on the feeding nature and the water availability to the camel's herd.…”

Section: Milks and Powders Chemical Compositioncontrasting

confidence: 67%

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Microstructure and chemical composition of camel and cow milk powders’ surface

Zouari

Schuck

Gaucheron

et al. 2020

LWT

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This study aimed at investigating the chemical composition and microstructure of spray dried camel and cow milk powders' surfaces with two different milk-fat contents (1 and 20g 100 g −1). The SEM (Scanning Electron Microscopy) micrographs showed that spherical particles with a 'brain'-type surface for both milk powders were produced. The surface roughness (Ra) of whole (WDMP) and skimmed (SDMP) camel milk powders (Ra = 7.6 ± 0.4 nm and 5.6 ± 0.7 nm, respectively) were significantly lower as compared with the partially skimmed (PSCMP) and skimmed (SCMP) cow milk powders. The XPS (X-ray Photoelectron Spectroscopy) analysis highlighted that the surface of skimmed camel milk powders contained twice the lactose amount (17.7 ± 0.8%) as compared to cow milk powders (8.7 ± 0.4%). Furthermore, both milk powders showed the overexposure of proteins and fats at their surfaces regardless of the fat content. The CLSM (Confocal Laser Scattering Microscopy) micrographs highlighted that most of the camel milk fat globules were encapsulated by the proteins near the powder surface. Camel milk fat behavior during particle formation was attributed to their lower size distribution and their higher crystallization temperature.

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Section: Milks and Powders Chemical Compositionsupporting

confidence: 89%

Section: Milks and Powders Chemical Compositioncontrasting

confidence: 67%

Microstructure and chemical composition of camel and cow milk powders’ surface

Zouari

Schuck

Gaucheron

et al. 2020

LWT

Self Cite

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show abstract

“…It is important to note that whole‐fat and skimmed camel milks presented higher whey protein and ash contents compared to bovine milks ( P < 0.05, Table 1). These differences are in agreement with several other studies (Felfoul et al., 2016; Konuspayeva, Faye, & Loiseau, 2009; Zouari, Briard‐Bion et al., 2020). The latter studies indicated that the observed differences in camel and bovine milk composition mainly depend on the feeding characteristics and the water availability.…”

Section: Resultssupporting

confidence: 93%

Physicochemical, techno‐functional, and fat melting properties of spray‐dried camel and bovine milk powders

Zouari

Lajnaf

Lopez

et al. 2020

Journal of Food Science

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In this study, three skimmed and one whole‐fat spray‐dried camel milk powders were produced and their characteristics were compared to those of bovine milk powders. The physicochemical analysis of the produced powders indicated that camel milk powders (whether skimmed or not) presented higher ash and whey protein contents as compared to those of bovine milk powders. Our results indicated that the investigated camel and bovine milk powders exhibited a high solubility index (>99%) with poor dispersibility and wettability indexes due to their small particles size (d50 ≤ 12 µm) and their narrow size distribution (span ≤ 2). In addition, although camel and bovine milk powders presented the same total fat content, lower free fat content was measured for camel milk powders. Besides, the whey protein nitrogen index and the SDS‐PAGE electrophoresis underlined that camel and bovine milk proteins remained intact after drying with low denaturation extent. It is worth noticed that camel milk proteins were less denaturized due to the absence of the heat‐sensitive β‐lactoglobulin in camel milk. Moreover, the low denaturation extent participated in the enhancing of the foaming capacity and stability of camel and bovine milk powders. Finally, the calorimetric analysis showed that higher fat melting temperatures were recorded in whole‐fat camel milk powder and in their anhydrous form as compared to those of bovine milk.Practical ApplicationCamel milk powder is an emerging non‐bovine dairy product. Understanding its rehydration ability and evaluating the impact of spray drying on its protein quality are promising approaches to obtain high‐quality camel milk powder with high reconstitution ability. Findings of this study indicated that spray drying is a suitable technique to produce highly soluble camel milk powders with low denaturation extent. These results will benefit the research and development department of food industry (especially those producing camel milk powder) as well as the direct consumers.

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“…However, the same calcium level was observed in pasteurized CM at 72 °C for 5 min compared to raw milk. Contrary to cow milk, calcium in CM seems more stable after heat treatment at 80 °C for 60 min ( Felfoul et al, 2016 ). The addition of calcium during rennet coagulation of CM was not necessary to improve curd, whatever source – calcium phosphate or calcium chloride – as there was no impact on the coagulation yield.…”

Section: Major Minerals In CMmentioning

confidence: 99%