scholarly journals Recent Advances in Camel Milk Processing

Animals ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 1045
Author(s):  
Gaukhar Konuspayeva ◽  
Bernard Faye
Keyword(s):  
Milk Powder ◽  
Fermented Milk ◽  
Camel Milk ◽  
Commercial Development ◽  
Domestic Markets ◽  
Recent Emergence ◽  
Basic And Applied Research ◽  
Processed Products ◽  
Milk Market ◽  
Scale Control

Camel milk is a newcomer to domestic markets and especially to the international milk market. This recent emergence has been accompanied by a diversification of processed products, based on the technologies developed for milk from other dairy species. However, technical innovations had to be adapted to a product with specific behavior and composition. The transformation of camel milk into pasteurized milk, fermented milk, cheese, powder, or other products was supported, under the pressure of commercial development, by technological innovations made possible by a basic and applied research set. Some of these innovations regarding one of the less studied milk sources are presented here, as well as their limitations. Technical investigations for an optimal pasteurization, development of controlled fermentation at industrial scale, control of cheese technology suitable for standardized production, and improvements in processes for the supply of a high-quality milk powder are among the challenges of research regarding camel milk.

scholarly journals Determination of amino acid balancing of proteins of sour-milk product for herodietic food

2021 ◽  
pp. 14-19
Author(s):  
K. S. Kulazhanov ◽  
E. Zh. Zhaxybayeva ◽  
F. T. Dikhanbayeva ◽  
Zh. P. Dimitrov ◽  
Zh. Zh. Smailova
Keyword(s):  
Amino Acid ◽  
Milk Powder ◽  
Essential Amino Acids ◽  
Fermented Milk ◽  
Camel Milk ◽  
Milk Product ◽  
Plant Component ◽  
Milk Products ◽  
Amino Acid Balance ◽  
Fermented Milk Products

The article presents the results of a study to determine and calculate the amino acid balance of proteins of fermented milk products for herodietal nutrition based on camel milk. It was found that the introduction of camel milk powder from a plant component, a product from a herb, increases the composition of essential amino acids in the preparation of fermented milk products for heroic nutrition in the following order, leucine - 8.66 g ± 0.2 g. Isoleucine - 4.81 g ± 0.1 g, lysine - 6.72 g ± 0.2, methionine - 3.26 g ± 0.2, phenialanine + tyrosine - 5.72 g ± 0.2, threonine - 6.3 g ± 0.2 tryptophan 1.18 g ± 0.2, valine 6.21 g ± 0.2. In addition to the results, mismatch coefficients were calculated, which have the following numbers: formulation No. 1 - 2.4, formulation No. 2 - 2.5.

Untargeted metabolomics allows to discriminate raw camel milk, heated camel milk, and camel milk powder

2021 ◽  
pp. 105140
Author(s):  
Rongrong Li ◽  
Shuang Wang ◽  
Jiawei Zhang ◽  
Jing Miao ◽  
Gangliang Chen ◽  
...  
Keyword(s):  
Milk Powder ◽  
Camel Milk ◽  
Untargeted Metabolomics

The Effect of Pretreatment (Spray Drying) on the Yield and Selected Nutritional Components of Whole Camel Milk Powder

2018 ◽  
Vol 83 (12) ◽  
pp. 2983-2991 ◽  
Author(s):  
Haileeyesus Habtegebriel ◽  
Michael Wawire ◽  
Daniel Sila
Keyword(s):  
Spray Drying ◽  
Milk Powder ◽  
Camel Milk ◽  
Nutritional Components

Effect of spray‐drying parameters on the solubility and the bulk density of camel milk powder: A response surface methodology approach

2020 ◽  
Vol 73 (3) ◽  
pp. 616-624 ◽  
Author(s):  
Ahmed Zouari ◽  
Islem Mtibaa ◽  
Mehdi Triki ◽  
Mourad Jridi ◽  
Donia Zidi ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Bulk Density ◽  
Response Surface ◽  
Spray Drying ◽  
Milk Powder ◽  
Camel Milk

scholarly journals Production of camel milk yoghurt: physicochemical and microbiological quality and consumer acceptability

2018 ◽  
Vol 7 (2) ◽  
Author(s):  
Obakeng Galeboe ◽  
Eyassu Seifu ◽  
Bonno Sekwati-Monang
Keyword(s):  
Lactic Acid ◽  
Milk Powder ◽  
Microbiological Quality ◽  
Skim Milk ◽  
Titratable Acidity ◽  
Skim Milk Powder ◽  
Camel Milk ◽  
Cow Milk ◽  
Significant Difference ◽  
Sensory Qualities

The objectives of this study were to make yoghurt from camel milk and determine its physicochemical, microbiological and sensory qualities. The quality of camel milk yoghurt was compared with cow milk yoghurt and all parameters were analyzed following standard procedures. Yoghurt of acceptable consistency was made from camel milk using 1.2% gelatin, 5% bovine skim milk powder, 1.5 ml/L of calcium chloride, 40 ml/L of maple strawberry syrup and 6% yoghurt culture (YF-L811) and by incubating the milk at 42°C for 18 h. The average values for moisture, ash, syneresis, pH, titratable acidity and total solids of camel milk yoghurt were 83.4%, 1.13%, 58%, 4.37, 1.255% lactic acid and 16.7%, respectively. The corresponding values for cow milk yoghurt were 80.6%, 0.71%, 56%, 4.67, 0.865% lactic acid and 19.5%, respectively. The titratable acidity of camel milk yoghurt was significantly higher (P<0.05) than cow milk yoghurt; however, no significant difference was observed between the two yoghurt types for the other parameters. Coliforms were not detected in both yoghurt types. The sensory analysis showed that cow milk yoghurt was more preferred by the panellists than camel milk yoghurt. Production of yoghurt from camel milk using the same procedure as for cow milk yoghurt proved to be difficult.  Further research is called for to improve the acceptability of camel milk yoghurt using locally available and acceptable flavouring agents. Research needs to be conducted to optimize the operating parameters and standardize the production procedures of camel milk yoghurt in the future.

scholarly journals Probiotic camel milk powder improves glycemic control, dyslipidemia, adipose tissue and skeletal muscle function in T2DM patients: a randomized trial

2020 ◽  
Author(s):  
Bing Fang ◽  
Ming Zhang ◽  
Lijie Dong ◽  
Xiaojuan Zhou ◽  
Fazheng Ren ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Blood Glucose ◽  
Gut Microbiota ◽  
Muscle Function ◽  
Risk Index ◽  
Fasting Blood Glucose ◽  
Milk Powder ◽  
Camel Milk ◽  
Diabetic Patients ◽  
Skeletal Muscle Function

Abstract Background: Due to the close association between gut microbiota and diabetes, probiotic dairy products draw a lot of attention in the development of functional foods with anti-diabetic activity. Methods: 28 type II diabetic patients twice a day received 10 grams of camel milk powder supplemented with BBA6 and camel milk powder (control) over a total of 4 weeks. Results: After the intervention, there was a significant decrease in fasting blood glucose, serum content of total cholesterol, the cardiovascular risk index (TC/HDL-C), the pro-inflammatory cytokines (IL-6, MCP-1) and adipokines (adiponectin, resistin, lipocalin-2, adipsin). Myokines (irisin, osteocrin) increased significantly, indicating possible improvement in skeletal muscle function. Gut microbiota analysis suggested a significant enrichment in unclassified_f__Sphingomonadaceae and depletion in Eggerthella after the 4-week intervention with the probiotic camel milk powder, there were also elevated fecal concentrations of elevated fecal concentrations of proline, uracil and galactinol accompanied with a decreased norleucine, glycerol, sedoheptulose, palmitic acid, 5-aminovaleric acid, inositol and γ-aminobutyric acid. Conclusion: Dietary supplement with 10 grams of probiotic camel milk powder twice a day for a consecutive 4 weeks can significantly decrease fasting blood glucose of type 2 diabetic patients. This functional food also improves dyslipidemia, inflammation and functions of adipocytes and skeletal muscle, indicating the possibility of probiotic camel milk powder as a dietary treatment that target metabolic syndrome such as diabetes. Trial registration: ClinicalTrials, NCT04296825, Registered 5th March 20206 - Retrospectively registered, https://www.clinicaltrials.gov/ct2/show/NCT04296825.

scholarly journals Development of New Technological Solutions for the Dairy Industry

2020 ◽  
Vol 161 ◽  
pp. 01086
Author(s):  
Alena Rozhkova ◽  
Julia Olentsova
Keyword(s):  
Raw Materials ◽  
Milk Powder ◽  
Dairy Industry ◽  
Fermented Milk ◽  
Practical Significance ◽  
Milk Product ◽  
Important Place ◽  
Increasing Demand ◽  
Fermented Milk Product ◽  
Milk And Dairy Products

Milk and dairy products occupy an important place in the human food. The development of a popular fermented milk product - yogurt of combined composition - is a prospective direction and has practical significance for the dairy industry. The developed yogurt expands the range of the dairy industry based on dairy and plant-based raw materials. with the increasing demand for fermented milk products, it became necessary to transit from private to industrial production of these products. To produce this product, raw cow’s milk, skimmed milk powder and a plant-based additive are used. As a plant-based additive, the leaves of mint were used.

scholarly journals Preparation and consumer acceptability tests of fermented camel milk in Kenya

1990 ◽  
Vol 57 (2) ◽  
pp. 281-283 ◽  
Author(s):  
Zakaria Farah ◽  
Thomas Streiff ◽  
Marc R. Bachmann
Keyword(s):  
Lactic Acid ◽  
Ambient Temperature ◽  
Fermented Milk ◽  
Camel Milk ◽  
Consumer Acceptability ◽  
North East ◽  
Prior Heat Treatment ◽  
North Eastern ◽  
Dairy Animals ◽  
Limited Scale

There are estimated to be 600000 camels (Camelus dromedarius) in Kenya (Wandera, 1985). Almost 80% of these are kept by pastoral tribes living in arid areas in eastern and north-eastern parts of the country. In these regions, camels are important dairy animals. A camel in north-east Kenya can be expected to yield about 4 kg milk daily as compared with 0·5–1·5 kg for a cow in the same area. Most of the camel milk is consumed in the form of fermented milk. The milk is allowed to ferment naturally at ambient temperature and without prior heat treatment until it turns sour. The resulting fermented camel milk is known as Susa. Due to the spontaneous nature of the fermentation, this traditional method results in a product with varying taste and flavour and is often of poor hygienic quality, in addition, because of the limited scale of production, the product can be sold only in the immediate vicinity of the herd. For production of fermented milk under controlled conditions, thermophilic or mesophilic lactic acid cultures are normally used. In warm countries, mesophilic lactic cultured milk offers some advantages, as it can be incubated at ambient temperature (20–30 °C) and the fermentation stops at 1–1·2% lactic acid, eliminating the need for cooling to stop further souring as occurs in the case of yoghurt (Kurwijila, 1980).

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