Study of the Biochemical Biodiversity of Camel Milk

Bouhaddaoui, Sara; Chabir, Rachida; Ghadraoui, Lahsen El; Khalfi, Bouchra El; Benjelloun, Meryem; Soukri, Abdelaziz

doi:10.1155/2019/2517293

Cited by 26 publications

(17 citation statements)

References 22 publications

(25 reference statements)

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“…Finally, the mean value of fat content in both areas were similar. These results are in harmony with those of Bouhaddaoui et al (2019). It could be observed that, the mean values of acidity determined as lactic acid was 0.16% in samples collected from A1, while the mean values of acidity in the samples collected from A2 was 0.18%.…”

Section: Chemical Composition Of Camel Milksupporting

confidence: 86%

Chemical Composition and Microbiological Quality of Camel Milk

Ahmed

El-Rahim

Mohran

et al. 2022

AJAS

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So far, there has been little available literature regarding the quality and safety of consumed raw camel milk. Therefore, the present study aimed at examining some chemical composition and microbiological quality of camel milk. To achieve this aim, three batches of samples of camel milk were collected from various regions (Aswan; Qena; New Valley) undergoing chemical composition analyses and microbiological quality. The results showed that, the average values of acidity, density, moisture, total solids, total nitrogen, soluble nitrogen, total protein and fat were; 0.19%, 1.025 g/cm 3 , 87%, 13%, 0.417%, 0.080, 2.66 and 2.34 and 0.19%, 1.028 g/cm 3 , 85.5%, 14.5%, 0.458%, 0.082%, 2.92% and 3% and 0.17%, 1.033 g/cm 3 , 81%, 19%, 0.430%, 0.117%, 2.74% and 4.1% in the samples collected from Aswan, Qena and New Valley; respectively. Moreover, microbiological analysis revealed that, the average counts (Log cfu/ml) of total bacterial counts were 3.92, 3.20 and 3.70, While the average counts (Log cfu/ml) of lactic acid bacteria were 3.53, 3.37 and 3.64 in the samples collected from Aswan, Qena and New Valley; respectively. Furthermore, the coliform bacteria, Yeasts and Moulds counts, and clostridium count were not detected in all investigated samples.

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Section: Chemical Composition Of Camel Milksupporting

confidence: 86%

Chemical Composition and Microbiological Quality of Camel Milk

Ahmed

El-Rahim

Mohran

et al. 2022

AJAS

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“… 1 FAO ( 2020b ) 2 Egg—Sun et al ( 2019 ) 3 Egg—Sun et al ( 2019 ); cow milk—Franzoi et al ( 2019 ); buffalo milk—Mohamed et al ( 2011 ); sheep and goat milk—Ferro et al ( 2017 ); camel milk—Bouhaddaoui et al ( 2019 ) …”

Section: Methodsmentioning

confidence: 99%

The contribution of fisheries and aquaculture to the global protein supply

2022

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The contribution of aquatic animal protein to the global, animal-source protein supply and the relative importance of aquaculture to capture fisheries in supplying this protein is relevant in assessments and decisions related to the future of aquatic food production and its security. Meat of terrestrial animals, milk, and eggs resulted in 76,966 Kt crude protein compared with 13,950 Kt or 15.3% from aquatic animals in 2018.While aquaculture produced a greater tonnage of aquatic animals, capture fisheries resulted in 7,135 Kt crude protein while aquaculture yielded 6,815 Kt. Capture fisheries production has not increased in the past two decades, and aquaculture production must increase to assure the growing demand for fisheries products by a larger and more affluent population. We estimated based on status quo consumption, that aquaculture production would need to increase from 82,087 Kt in 2018 to 129,000 Kt by 2050 to meet the demand of the greater population. About two-thirds of finfish and crustacean production by aquaculture is feed-based, and feeds for these species include fishmeal and fish oil as ingredients. Aquaculture feeds require a major portion of the global supply of fishmeal and fish oil. An estimated 71.0% of fishmeal and 73.9% of fish oil are made from the catch with the rest coming from aquatic animal processing waste. The catch of small, pelagic fish from the ocean is not predicted to increase in the future. Aquaculture should reduce its fishmeal and oil use to lessen its dependency on small wild fish important to the integrity of marine food webs and food security for the poor in many coastal areas. Fishmeal and fish oil shortages for use in aquaculture feed will result in a limit on production in the future if goals to lessen their use in feeds are not met.

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“…Both water-soluble and fat-soluble vitamins are found in all animals' milk. Camel milk is a kind of exception because of its high concentration of vitamin C. It contains 3 to 5 times more vitamin C (3.0 to 7.5 mg/100 g) than cow's milk (0.8 to 2 mg/100 g), whereas vitamin C concentration is relatively close to that of human milk (1.19 to 7.84 mg/100g) with an average 4.86 mg/100 g [22,52]. Likewise, camel milk exhibited high levels of vitamin B1, B12, folic acid and pantothenic acid than cow's milk [50].…”

Section: Vitaminsmentioning

confidence: 99%

Physicochemical properties and health benefits of camel milk and its applications in dairy products

et al. 2021

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Despite the similarity of its components with other milks, camel milk has a considerable attention from both dairy market producers and scientists lately. It is a good substitute for human milk as it contains low αs1-CN, high β-CN, high unsaturated FA, and does not contain β-LG. However, camel milk differs from other ruminants in the proportions of some ingredients with high biological activity. It's low in cholesterol, and high in C & B vitamins, α-hydroxyl acids and minerals. The high concentration of β-CN makes camel milk easier to digest by chymotrypsin than cow's milk, while the lack of β-LG makes it a suitable choice for people who are suffering from allergy to cow's milk. The α-hydroxy acids improve skin smoothness and skin disorders such as dermatitis, and eczema. Camel milk is a rich source of protective proteins; lactoferrin, immunoglobulins, and lysozyme, which have antimicrobial and anti-tumor properties. It contains a large amount of insulin that is not destroyed in the stomach and thus becomes more effective in improving blood sugar in the long term in diabetic patients compared to cow's milk. It's also rich in minerals, especially zinc and magnesium, which have anti-ulcer properties, and iron, which helps treat iron deficiency anemia. Additionally, camel milk composition allows the manufacture of some accepted products, such as those made from cow's milk. It can be used in some dairy products such as fermented milk, soft cheese, butter, and ice cream, by optimization of the processing parameters. So, it could be said that camel milk is a grant from the creator.

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Study of the Biochemical Biodiversity of Camel Milk

Cited by 26 publications

References 22 publications

Chemical Composition and Microbiological Quality of Camel Milk

Chemical Composition and Microbiological Quality of Camel Milk

The contribution of fisheries and aquaculture to the global protein supply

Physicochemical properties and health benefits of camel milk and its applications in dairy products

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