SPECTROSCOPIC AND CHEMICAL STUDIES ON THE COMPOSITION OF MILK FROM DIFFERENT ANIMALS | ||
| Journal of Food and Dairy Sciences | ||
| Article 6, Volume 25, Issue 6, June 2000, Pages 3507-3516 PDF (760.86 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2000.259150 | ||
| Authors | ||
| A. H. Zaghloul,1; Fatma S. Bahabry2 | ||
| 1Dept. of Food Tech. and Dairying, National Research Centre, Dokki, Egypt. | ||
| 2Dept. of Physics Faculty of Education for girls, Jedda, Kingdom of Saudi Arabia | ||
| Abstract | ||
| Milk samples from two sources; namely Egyptian cow, buffalo and camel as well Saudi camel and goat were lyophilized. The freeze-dried samples were analyzed for amino acids using HPLC and fat/protein content using the FT-IR spectroscopy technique. The recorded spectra of samples revealed that the characteristic band of protein appeared at the frequencies 3290,2950,2800,1650 and 1540 cm-1, while the diagnostic bands of lipid are located at 2960,1740 and 1460cm-1. The analysis of the spectra showed also that the intensities of the absorption bands of the lipids in the samples of Saudi camel and goat as well as Egyptian camel are comparatively strong, which means that the lipid contents of these samples are relatively higher. On the other hand, the characteristic absorption bands of proteins in thespectra of cow milk appeared stronger than their characteristic bands of lipid. Based on the obtained data, it was concluded that the milk samples from cow contain a relatively higher content of carotenoid pigments compared to the others. Moreover, the milk from Egyptian cow contain the highest value of protein in comparison to its lipid content, while the milk samples from Saudi animals contained the lowest values of protein. The semiquantitative atomic emission spectroscopy was applied for the determination of the metallic elements in the samples under study. In addition, values of histidine, therionine, aspartic acid, methionine and arginine amino acids present in Egyptian camel milk were higher than that of Saudi camel milk proteins. | ||
| Keywords | ||
| Milk; Amino acids; FT-IR and HPLC | ||
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