Evaluation the Gross Chemical Composition of Camel Milk Collected from Different Regions in Egypt | ||
| Journal of Food and Dairy Sciences | ||
| Article 2, Volume 12, Issue 12, December 2021, Pages 315-318 PDF (764.25 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2022.111496.1031 | ||
| Authors | ||
| W. F. Elkot* 1; A. A. Tammam2; E. M. Khalil1; O. S. F. Khalil1 | ||
| 1Dairy Science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University, Aswan 81528, Egypt. | ||
| 2Dairy Science Department, Faculty of Agriculture, Assiut University,Egypt. | ||
| Abstract | ||
| In this study, the physicochemical characteristics of camel's milk (CM) obtained from different arid and semi-arid regions in Egypt, including Aswan, Luxor, and Shalateen, were investigated. No significant differences were recorded in pH values. Significant differences were recorded in the titratable acidity (%). The milk samples collected from Luxor area had the highest value. Significant differences were recorded in total solids (TS) content between the camel milk samples. The camel milk samples collected from Aswan area have the highest values in fat, protein, and ash content. For the Luxor, Aswan, and Shalateen regions, antioxidant activity (%) and total phenolic compound content were 77.31, 69.14, 73.94%, and 1.48, 1.60, and 1.74 mg/100 g, respectively. In raw camel milk (CM), vitamin C content was recorded at 24.9, 26.03, and 21.92 mg/100g for the Luxor, Aswan, and Shalateen regions, respectively. On the other hand, the results were 13.69, 14.31, and 12.05 for the Luxor, Aswan, and Shalateen regions, respectively, after the pasteurization process. The amounts of K and Na were 1132, 1321, 1217, and 574, 702, and 621 mg/100g for the Luxor, Aswan, and Shalateen regions, respectively. | ||
| Keywords | ||
| chemical composition; camel milk; physicochemical; characteristics; pasteurization; regions | ||
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