Nutritive Value and Characterization Properties of Fermented Camel Milk Fortified with some Date Palm Products Chemical, Bacteriological and Sensory Properties

Abstract

Camel milk and dates have been reported to be used for prevention and treatment of various diseases in Arab countries. A total of 40 milk samples after parturition were collected from different zones of Al-Ahsa area, KSA. The analyses of chemical and nutritional values of camel milk were performed. The samples were analysed for total solids, fat, total protein, sugears, ash, minerals as well as vitamins. Results showed 11.90± 0.11% total solids, 2.69± 0.28% protein,3.26± 0.14 % fat, 1.13.22± 0.54 (g/100g), lactose 3.22±0.04%, glucose 3.22±0.07 %.sucrose 1.93. ±0.03% and ±0.04 %0.14 % acidity. The levels of ash, Ca, Mg, Na, vitamin C and B12 were higher. however concentration of Fe, vitamin A was relatively lower. Antimicrobial agents, lactoferrin (LF) were determined and the concentarion was 1.61 ±0.19 mg/ml. Generally, camel milk presented high nutritive and therapeutic applications. Yoghurt made from camel milk was prepared by adding date palm syrup (Depis) to cultured milk. The main objective from this part was to investigate the influence of Depis on chemical characteristics (titrable acidity, total solids, fat, and protein content), microbiological and sensory properties and acceptability of the resultant yoghurt during storage for 21 days at 4° C. Addition of 1, 2.5 and 5 % of Depis did not affect yoghurt pH or protein and fat content, but decreased moisture and increased the total solids significantly. Moreover, addition of Depis improved the viablity and stabilty of satrter cultuer during storage and the total viable counts were 0.67, 7.4, 7.7 and 7.8 ×10-7for control, 1, 2.5 and 5 % of Depis, respectively.Finally, addition of 5% Depis provided yoghurt with desired sensory properties.

Camel Mastitis: A Review

“…It is also characterized by pathological changes in the glandular tissue. The most important changes in the milk include: discoloration, presence of milk clots and presence of a large number of leucocytes [16]. While clinical cases are easy to detect by manual palpation and by visual examination of the milk using a strip cup (there is swelling, heat, pain and in duration in the mammary gland, and the milk is discolored and clotted), a large proportion of mastitis cases are not readily detectable; such cases are referred to as subclinical mastitis.…”

Study of the Biochemical Biodiversity of Camel Milk

“…What is more, dromedary's productions are variable: it can be valued for its milk, meat, wool, and leather. The benefits of dromedary milk can be correlated to their composition, mainly to the high concentration of potassium, magnesium, albumin (protein), and vitamins [5]. Camel milk can be considered as a food of high nutritive and therapeutic applications [6].…”

Production of camel milk yoghurt: physicochemical and microbiological quality and consumer acceptability

“…β-Lactoglobulin, the main whey protein of bovine milk, is not found in camel milk (Farah, 2011) and thus milk allergy which is usually associated with cow milk is not common with camel milk. Camel milk contains high proportions of antibacterial substances (Al-Otaibi & El-Demerdash, 2013) and it keeps for a longer period of time as compared with cow milk (Farah, 2011). In recent years, interest in camel milk has grown among specific consumer groups in North America and Europe due to its potential medical benefits (Al Haj & Al Kanhal, 2010;Mullaicharam, 2014;Sharma & Singh, 2014).…”