Nutritional value and sanitary evaluation of raw Camels milk

Abstract

The present study was carried out to investigate the nutritional value and hygienic status of fresh camel's milk collected for a period of 12 weeks (on weekly basis). The milk samples were divided into two portions under sterile conditions. The 1 st portion was examined for the gross composition (total solids, solids non fat, moisture, fat, protein, lactose and chloride). The 2 nd portion was examined for the sanitary condition through monitoring sensory evaluation, acid value and determination of fecal contamination. Wide variation was observed in the chemical analysis of the different milk constituent. The global mean values of total solids, solids non fat, fat, protein, lactose, chloride, and moisture were 10.8 ± 0.3, 7.9 ± 0.2, 2.84 ± 0.2, 4.02 ± 0.1, 3.8 ± 0.1, 0.15 ± 0.003, and 89.5 ± 0.4% respectively. The results of sensory evaluation indicated that the color was the most accepted attribute has the best score 7.9 and graded very good, then odor scored 6.8 and graded as slight good. The taste, over all acceptability (OAA) and flavor had fair grades and scored 5.4, 5.4 and 5.3 respectively. The average content of titratable acidity was 0.21 ± 0.01%. The bacteriological analysis revealed that coliforms, fecal coliforms and E. coli were detected among the study period with incidence varied from 28.6 to 100% for coliforms and 28.6 to71.4% for both fecal coliform and E. coli. Also, this study revealed presence of a relation between frequency distribution of coliforms and sensory scores.

Evaluation of mineral content and heavy metals of dromedary camel milk in Iran

“…As previous studies have shown, the amount of iron (about 10 times more than bovine milk) and copper in camel milk is more than bovine milk whilst some studies reported that the amount of calcium, magnesium, phosphor, sodium and potassium of camel milk is similar to bovine milk and the others reported high content of these minerals in camel milk (El-Agamy, 2006Hashim et al, 2009;Konuspayeva et al, 2011;Ahmed et al, 2014).The average ash in one-humped camel milk and bovine milk is 0.8 g/100 g and 0.7 g/100 g, respectively (Muehlhoff et al, 2013). The minimum daily requirement for calcium or phosphor is easily provided by 2.5 and 4 cups of camel milk respectively (El-Agamy, 2009).…”

“…It contains health-promoting nutrients for human beings (Farah et al, 1992). Camel milk do not have allergenicity properties because it does not contains β-lactoglobulin (Mankinen & Palosuo, 1992;Ahmed et al, 2014). Recent studies revealed that camel milk has anti-diabetic property due to the presence of special protein like insulin, (Zagorski et al, 1998;Agrawal et al, 2007) as well as antioxidant and antimicrobial capacities (Salami et al, 2010).…”

Sensory and Nutritional Properties of Chinese Olive Pomace Based High Fibre Biscuit

“…The olive pomace-incorporated high fibre biscuit was subjected to sensory evaluation to measure the acceptance towards the sensory attributes of the biscuits using a fivepoint hedonic scale, where 1= dislike extremely, 2 = dislike moderately, 3 = neither like nor dislike, 4 = like moderately and 5 = like extremely according to previous reports (Gupta, Bawa, and Abu-Ghannam 2011;Ahmed, Sayed, and Sayed 2014). The sensory evaluation was carried out by 50 panelists in the age group 20 to 50 years with normal taste sensitivity and sensory evaluation experience.…”

Effect of Some Technological Treatments on the Mineral Balance Between the Soluble and Colloidal Phases of Camel Milk

“…Although the overall mineral composition of camel milk has been studied, there is very little information available on the distribution of salts between the soluble and colloidal phases of camel milk as compared to caprine, ovine, bovine and buffalo milk. Camel milk has high minerals content ranged between 0.60 to 0.90% (Main mineral salts are Ca, Na, P, Mg and Cit) (Elamin and Wilcox, 1992;Konuspayeva et al, 2008 ;Ahmed et al, 2014).…”