Research of Fatty Acid Composition of Samples of Bio-Drink Made of Camel Milk

Abstract

Adequate nutrition is the most important determinant of the human health. Taking into account this factor, development of the technology for special purpose dairy products based on camel milk using probiotic starter cultures that will have the ability to destroy toxic metabolites, produce amino acids, volatile fatty acids and synthesize vitamins is the urgent task. In connection with the objective set, we have developed 4 samples of dairy products based on camel milk, and examined fatty acid composition thereof on the basis of the Scientific Research Institute of Biotechnology FSBEI HE Kemerovo Institute of Food Science and Technology (University). In the scientific article four samples of the product based on milk are considered. The first sample of the fermented Bacterial leaven of thermophilic lactic acid lactococcus, propionic acid and acetic acid bacteria and Bacterial leaven of thermophilic lactic acid sticks АНВ. The second sample was prepared using Bacterial leaven of thermophilic lactic acid sticks АВ and Bacterial leaven of thermophilic lactic acid lactococcus, propionic acid and acetic acid bacteria. The third sample fermented Bacterial leaven of thermophilic lactic acid sticks Бн and Bacterial leaven of thermophilic lactic acid sticks АНВ. The fourth sample prepared with the addition of Bacterial leaven of thermophilic lactic acid sticks АВ and Bacterial leaven of thermophilic lactic acid sticks Бн. Using the method of chemical ionization with positive and negative ions recording on a chromatographic mass-spectrometer, we determined the content of saturated and unsaturated fatty acids in the samples studied. High content of these acids was found in samples № 1 and № 2. In samples 3 and 4, the acid content was low.

The influence of weather conditions on body temperature, milk composition and yields of the free-ranging dromedary camels in Southeastern rangelands of Ethiopia

“…The mean therner ( 0 T) acidity value was 15.5 °T in dry season and 13.5 °T during wet season. Similarly, Tasturganova et al (2018) reported mean 0 T acidity of 16.5 °T in dromedary camel.…”

Studying the effect of the developed technology on the chemical composition of yogurt made from camel milk

“…A few scientific works presented that [6,7] the camel milk composition varies due to differences in geographical origin and year of data publication but other factors like the physiological stage, feeding conditions, seasonal or physiological variations, breeds, genetic or health status of camels also have paramount importance for product development. Another research results also reported that considerable differences in composition between camel and cow milk [8] could lead to the milk behaving erratically during processing and thus could affect the absolute quality of camel milk dairy products.…”

Specialized food product for diabetic diet “Inullact-Fito”

“…It has high calorie content from 787 to 911 kcal. Contains vitamin A-0.38 mg/L, vitamin B 2 -0.66-1.75 mg/L, vitamin B 12 -2.72 mg/L; lysozyme, agglutinins, antitoxins, bacteriolysins, which provide its bacteriostatic property (Hajian et al, 2020;Orazov et al, 2018;Tasturganova et al, 2018). Camel milk contains less casein, which makes it difficult for the body to digest dairy products, and more sugar lactose, which provides nutrition to the brain and the nervous system as a whole (Dikhanbaeva et al, 2018).…”