Influence of feeding on some physicochemical and biochemical characteristics of camel milk (Camelus dromadarius)

Cherifa, Benmohamed; Siboukeur, O.; Amar, Edoud

doi:10.9755/ejfa.2018.v30.i4.1658

Cited by 9 publications

(2 citation statements)

References 14 publications

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“…Titrated acidity (°T) in camel milk samples from these regions ranged from 16.30 to 17.00 °T, consistent with previous findings. These results align with the scientific work Cherifa et al [28].…”

Section: Resultssupporting

confidence: 93%

Regional features of camel milk composition and properties in the Republic of Kazakhstan

Yessenova,

Dikhanbayeva,

Assembayeva

et al. 2024

Potr. S. J. F. Sci.

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Camel milk, renowned for its distinctive nutritional qualities, has captured the interest of scientific researchers due to its potential health benefits. This study aims to compare the biochemical composition of camel milk sourced from two distinct regions of Kazakhstan: Jetisu and Mangystou. Analytical methods were employed to achieve this objective, including gas chromatography for fatty acid analysis, chemical methods for physicochemical parameter determination, and assessment of amino acid, fatty acid, mineral, and vitamin content. In samples from the Jetisu region, protein content ranged from 3.61% to 3.70%, fat from 3.85% to 4.64%, and lactose from 4.80% to 4.85%. In comparison, samples from the Mangystou region exhibited protein content ranging from 3.65% to 3.81%, fat from 4.72% to 5.75%, and lactose from 4.21% to 4.28%. Regarding amino acid composition, Mangystou region samples contained more essential amino acids per 100 g of protein than Jetisu region samples: 41.29 g versus 38.20 g, respectively. Additionally, the Jetisu region sample contained 64.291% saturated fatty acids, while the Mangystou region sample had 62.135%, indicating differences in fatty acid composition based on geographical origin. In terms of mineral composition, camel milk from the Mangystou region exhibited higher calcium and zinc content compared to Jetisu region samples, with calcium and zinc content measured at 124.50 mg/100 g and 490.15 μg/100 g, respectively, for Mangystou samples, and 112.50 mg/100 g and 321.24 μg/100 g, respectively, for Jetisu samples. Overall, the study underscores regional variances in camel milk's biochemical composition, which can impact its nutritional and biological value. These findings provide dairy product producers in Kazakhstan with enhanced opportunities to create healthy, high-quality dairy products.

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Section: Resultssupporting

confidence: 93%

Regional features of camel milk composition and properties in the Republic of Kazakhstan

Yessenova,

Dikhanbayeva,

Assembayeva

et al. 2024

Potr. S. J. F. Sci.

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“…There is also a need for technological innovations in milking systems designed specifically for camels, considering their unique anatomy and milk production characteristics. Additionally, enhancing the nutritional management of camels through the development of specialized feeds that improve milk yield and quality during different seasons could provide significant benefits [28].…”

Section: Factors Influencing Milk Yield In Camelsmentioning

confidence: 99%

Camel Milk Processing Opportunities: A Review

Issimov

2024

Preprint

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Camel milk occupies a pivotal and essential position in the dietary customs of individuals residing in semi-arid and arid areas. Historically, the promotion and distribution of camel milk have been negligible, primarily due to the absence of processing facilities in areas where camels are raised. Consequently, the consumption of untreated camel milk has been predominantly limited to nomadic households. However, owing to its exceptional medicinal properties and health-enhancing effects, a substantial surge in the global demand for camel milk and its derivatives has been observed over the past two decades. This growing demand has prompted the dairy sector to introduce a diverse range of camel milk products, which are distinguished by their enhanced nutritional and functional properties. In contrast to products derived from bovine milk, the current market offers only a limited selection of food items sourced from camel milk. Recent advances in food processing technologies have enabled the production of an array of both dairy and non-dairy products derived from camel milk. This includes a variety of items such as powdered milk, cheese, yogurt, ice cream. Moreover, in certain regions, camel milk is incorporated into customary cuisine, serving as a key ingredient in local culinary practices like fermented milk, camel milk tea, or as a fundamental component in various meals. This review underscores the possibility of transforming camel milk into a range of dairy products by addressing its intrinsic functional constraints. This objective can be realized by adjusting the processing parameters and modifying its chemical composition through enrichment techniques. Furthermore, further research avenues may focus on enhancing product quality and exploring innovative processing techniques.

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Probiotic and technological features of Enterococcus and Weissella isolates from camel milk characterised by an Argane feeding regimen

Mercha

Lakram²,

Kabbour³

et al. 2020

Arch Microbiol

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Influence of feeding on some physicochemical and biochemical characteristics of camel milk (Camelus dromadarius)

Cited by 9 publications

References 14 publications

Regional features of camel milk composition and properties in the Republic of Kazakhstan

Regional features of camel milk composition and properties in the Republic of Kazakhstan

Camel Milk Processing Opportunities: A Review

Probiotic and technological features of Enterococcus and Weissella isolates from camel milk characterised by an Argane feeding regimen

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