Effect of Stage of Lactation and Seasonal Variation on the Chemical Composition and Properties of Camel’s Milk

Wahba, A.; El-Abbassy, F.; Ismail, Inas; El-Agamy, S. I.

doi:10.1007/978-94-009-3733-8_97

Cited by 2 publications

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“…In a study on some physical properties of camel milk, Wahba et al (1988) found that the size of the fat globules in camel milk varied between 2-60 and 3-25 fim with an average of 2-9 fim.…”

Section: Physical State and Properties Of Fat Globulesmentioning

confidence: 99%

Composition and characteristics of camel milk

Farah¹

1993

Journal of Dairy Research

177

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Introduction Present distribution and milk production Main components Gross composition Overall protein composition Casein fractions Size distribution of casein Whey protein fractions Lipids Fatty acid composition CONTENTS PAGE 603 604 605 605 606 607 609 611 612 612 Phospholipids Physical state and properties of fat globules Lactose Minerals and vitamins Enzymic coagulation Effects of heat on milk Antibacterial activity Conclusions References INTRODUCTION PAGE 613 614 616 616 617 620 623 623 624 Camels belong to the family Camelidae and thereby to the suborder Tylopoda. The tylopoda themselves belong to the order Artiodactyla or cloven-footed animals. The family of Camelidae contains the genera Camelus (old world camel) and Lama (new world camel). The Camelidae originated in North America where the earliest fossil remains of Camelidae have been found. The genus Camelus migrated from North America in the late Tertiary across the then existing land bridge to Asia and Africa. The llamas on the other hand reached South America in the ice age across the Central American land bridge. Included in the genus Camelus are the one-humped dromedary (Camelus dromedarius) and the two-humped bactrian (Camelus bactrianus). The term dromedary is derived from the Greek 'dromados' (run) and in the strict sense is used for riding camels. The name 'Bactrian' for the two-humped camel refers to the area ' Baktria' in North Afghanistan where this type of camel is thought to have originated. The dromedary is slim, long-legged, short-haired and has its habitat in warm arid and semi-arid areas. The bactrian is stockier, short-legged and has a thicker and longer coat than the dromedary. It mainly occurs in cold and mountainous areas (Simpson, 1945; Zeuner, 1963). This review is concerned entirely with the one-humped camel; the term ' camel' should therefore be taken to refer to Camelus dromedarius unless specifically stated otherwise. The majority of the studies conducted on camels concentrate on anatomical features, traditional management and physiological adaptation to desert conditions (Cauvet,

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“…In a study on some physical properties of camel milk, Wahba et al (1988) found that the size of the fat globules in camel milk varied between 2-60 and 3-25 fim with an average of 2-9 fim.…”

Section: Physical State and Properties Of Fat Globulesmentioning

confidence: 99%

Composition and characteristics of camel milk

Farah¹

1993

Journal of Dairy Research

177

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“…Direct acidification has been successfully practised in the manufacture of a number of unripened cheese varieties such as cottage [7], Mozzarella [12] and kariesh cheese [20]. Considerable progress has also been made on the production of Cheddar and Blue cheeses by direct acidification technique.…”

Section: Introductionmentioning

confidence: 99%

Quality and ripening changes of Ras cheese made by direct acidification

El-Neshawy

Rabie

Baky

et al. 1985

Nahrung

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Trials were carried out to produce Ras cheese of good quality without the use of starter. Cheese was made from pasteurized cow's milk acidified with lactic acid or citric acid to pH 5.8 alone or coupled with mixing the curd with glucono 6 lactone (4.5 g/kg curd). Control cheese was made from milk ripened with a starter culture of S. lactis. Resultant cheeses showed poor body and texture, weak flavour intensity and low levels of soluble nitrogen compounds and free volatile fatty acids. Incorporation into the cheese curd of mixtures containing Fromase 100 (fungal protease) and Piccantase B (fungal lipase) or Fromase 100 and Capalase K (animal lipase) enhanced flavour intensity, improved body characteristics and accelerated the formation of both soluble nitrogen compounds and free volatile fatty acids. The organoleptic properties of the experimental cheeses with added enzymes were comparable to those of the control cheese.

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Effect of Stage of Lactation and Seasonal Variation on the Chemical Composition and Properties of Camel’s Milk

Cited by 2 publications

References 0 publications

Composition and characteristics of camel milk

Composition and characteristics of camel milk

Quality and ripening changes of Ras cheese made by direct acidification

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