Compositional, technological and nutritional aspects of dromedary camel milk

haj, Omar A. Al; Kanhal, Hamad A. Al

doi:10.1016/j.idairyj.2010.04.003

Cited by 342 publications

(223 citation statements)

References 85 publications

Supporting

Mentioning

154

Contrasting

Order By: Relevance

“…According to the USDA report 2009, 250 ml camel milk provide an adult with about 15.5% of cobalamin (B 12 ), 8.25% of riboflavin (B 2 ), 5.25% of vitamin A and 10.5% of ascorbic acid (C), thiamin (B 1 ) and pyridoxine (B 6 ) of the recommended daily intake (RDI) [10].…”

Section: Vitaminsmentioning

confidence: 99%

Camel Milk: An Important Natural Adjuvant

et al. 2017

View full text Add to dashboard Cite

One humped camel (Camelus dromedarius) breeds, indigenous to India, have been shown to have good genetic potential to produce milk. Camel milk not only is cost-effective in terms of feed conversion but also has additional advantage of longer lactation period and unique adaptation mechanisms for warm arid and semiarid regions. The key features of camel milk in comparison with other milk are low fat with high content of unsaturated and long-chain fatty acid. The proteins are rich in lactoferrin and lysozymes, but deficient in b-lactoglobulin. It has higher percentage of total salts, free calcium, protective proteins and vitamin C, and some of the microminerals, viz iron, copper and zinc. Physicochemical properties of camel milk are also unique and useful for food processing. The shelf life of raw camel milk is 8-9 h, which can be extended up to 18-20 h through activation of camel lactoperoxidase system. Heat stability of camel milk is shown to be highest at pH 6.8, and it ferments relatively slowly compared to the cattle milk. The camel milk is successfully processed for producing a variety of products, such as fermented milk ('lassi'), soft cheese, flavored milk and 'kulfee' (a kind of ice cream). Camel milk has been traditionally used in different regions of the world as natural adjuvant for managing a variety of human diseases.

show abstract

Section: Vitaminsmentioning

confidence: 99%

Camel Milk: An Important Natural Adjuvant

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Despite the uniqueness of camel milk in terms of nutritional and therapeutic properties (Al haj and Al Kanhal 2010;Kaskous 2016;Khan and Alzohairy 2011), it does not form a desirable curd by lactic acid fermentation process. The fermented camel milk products have a watery consistency and have a fragile and poor structure (Abdel Rahman et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase

2017

View full text Add to dashboard Cite

Camel milk produces watery texture when it is processed to yogurt. Despite the extensive studies on microbial transglutaminase (MTGase) in dairy research, the effect of this enzyme on the properties of yogurt made from camel milk has not been studied. This study aims to investigate the impact of MTGase with and without bovine skimmed milk powder (SMP), whey protein concentrate (WPC),or b-lactoglobulin (b-lg) on physico-chemical, rheological, microstructural, and sensory properties of camel-milk yogurt during 15 days of storage period. MTGase treatment markedly reduced the fermentation time of unfortified and SMP-fortified camel milk. The fortification of camel milk without MTGase failed to give settype yogurt. The treatment of unfortified milk with MTGase enormously improved the viscosity and the body of yogurt samples. Fortification of MTGase-treated milk impacted positively on the viscosity, the water holding capacity, and the density of the protein matrix in the gel microstructure, which were influenced by the type of dairy ingredients. All MTGase-treated yogurts differed from each other in hardness and adhesiveness values. Electrophoresis results showed that the susceptibility of the individual milk proteins to MTGase varied, and there were differences among the treatments toward the enzyme. SMP-fortified yogurt was the most accepted product. Generally, the addition of MTGase preparation at a concentration of 0.4%, simultaneously with starter culture, to fortified camel milk was considered an effective tool to solve the challenges of producing set-type yogurt from this milk.

show abstract

“…Not only can camels survive under conditions of severe water and heat stress, but they also provide an important source of nutrients in desert communities, especially important during periods of prolonged drought (Farah, 1993). Available information concerning dromedary milk (Farah and FarahRiesen, 1985;Beg et al, 1984Beg et al, , 1986aBeg et al, , b, 1987Mehaia, 1987;Mohammed andLarssonRaznikiewicz, 1989, 1991;Farah, 1993;Alim et al, 2005;Zhang et al, 2005;Konuspayeva et al, 2009;Al-Haj et al, 2010;Ereifej et al, 2011) is related mainly to the Arabian dromedary Camelus dromedaries species. The present work has been carried out in order to present a more description of the major milk proteins from Algerain dromedary's milk.…”

Section: Introductionmentioning

confidence: 99%

Separation and characterization of major milk proteins from Algerian<br>Dromedary (Camelus dromedarius)

Saliha

Dalila

Chahra

et al. 2013

Emir. J. Food Agric

View full text Add to dashboard Cite

To characterize major protein fraction in Algerian dromedary's milk, two samples from Sahraoui population collected from two different regions were analyzed using electrophoretic and chromatographic techniques. Casein components and whey proteins were separated by DEAE-cellulose ion exchange chromatography and Sephacryl S200 permeation gel chromatography respectively, and then identified by polyacrylamide gel electrophoresis which looked different from the corresponding patterns of the caseins and whey proteins from cow milk. Differences in casein composition between camel and bovine milk may influence their digestibility, hydrolysis of camel milk caseins using four different proteases (trypsin, chymotrypsin, pepsin and papain) was studied. Caseins were more rapidly hydrolyzed by pepsin because of the greater number of potential pepsin cleavage sites present in the primary structures of camel caseins.

show abstract

Compositional, technological and nutritional aspects of dromedary camel milk

Cited by 342 publications

References 85 publications

Camel Milk: An Important Natural Adjuvant

Camel Milk: An Important Natural Adjuvant

Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase

Separation and characterization of major milk proteins from Algerian<br>Dromedary (Camelus dromedarius)

Contact Info

Product

Resources

About