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The study was conducted to collect camel milk available nearby Anand-Kheda and Kutchh district and analyse for gross chemical composition. The average total solids (TS) content in camel (Anand and Kheda), camel (Kutchh), cow and buffalo milk was 11.97%, 9.95%, 13.07% and 15.57%, respectively. The average fat content in camel (Anand and Kheda), came...
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Name of Author (s): Ibrahim Bhagiel, Mustafa E. A., Tabidi M. M1 and Ahmed M. E. M.
Title of Paper: COMPARISON BETWEEN THE PHYSIOCHEMICAL ATTRIBUTES OF YOGURT PROCESSED FROM CAMEL MILK AND THAT PROCESSED FROM COW MILK AND THE EFFECT OF STORAGE PERIOD ON PH AND ACIDITY
Journal: WORLD JOURNAL OF PHARMACY AND PHARMACEUTICAL SCIENCES. Volume 4, Issue...
This study was carried out with main objective is to assess factors affecting chemical properties of camel milk. Milk samples were collected from lactated camels of Camel Research Centre farm belonging to the University of Khartoum. Camels were kept under semi closed system. Analysis of variance was run to detect affecting of the studied factors on...
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... CM powder is a rich source of protein, with a composition that includes α-lactalbumin, lactoferrin, serum albumin, and caseins [43]. The protein content of CM powder, based on the data shown in Table 1, is around 26 w/w, which is lower than that of cow and buffalo milk powder [44]. However, the specific amount of protein in CM powder may vary depending on the processing method and the addition of other ingredients. ...
With interest in camel milk growing due to its nutrients and biologically active compounds , research into methods of processing and drying it is crucial. In recent decades, extensive studies have explored its chemical composition and health benefits with a focus on drying techniques and their effects on its properties. This review systematically summarizes the available literature on camel milk drying processes and their effects on its chemical composition with a view to shortening the drying time. To achieve this goal, we meticulously reviewed numerous studies published between 2014 and 2024 to identify optimal drying methods that maximize the preservation of camel milk's nutrient components and bioactive compounds. Our analysis revealed significant findings: freeze drying preserves nutrients better than spray drying, but is less efficient. Spray drying , while faster, tends to compromise some nutritional values. Conclusively, optimizing drying parameters can improve production efficiency and nutrient retention.
... Physical properties of camel milk[8]. ...
... Chemical quality of camel milk[8]. ...
Camel milk's distinctive nutritional qualities and possible health advantages are making it famous around the globe. All around the semi-arid and dry world, people have been considering it as a potential medicinal and nutritional food source. Cow and camel milk are chemically similar; both contain a lot of fat, mostly medium-chain fatty acids, very little lactose, and plenty of iron and vitamin C. It is widely believed that camel milk and its derivatives have antidiabetic, anti-cancer, and antihypertensive effects, among numerous other beneficial health effects. Some of the potential scientific explanations for camel milk's health benefits have been uncovered by various in vitro and in vivo investigations. These include the presence of bioactive proteins (such as lactoferrin, immunoglobulins, and lactoperoxidases) and the production of bioactive peptides during digestion. Scientists and health nuts alike have taken an interest in camel milk for its unusual nutritional qualities and possible medicinal uses. Scientific investigations into camel milk's many medicinal, nutritional, and economic uses have yielded promising results. The purpose of this research is to analyse camel milk and investigate its significance while also discussing its many components, benefits, and advantages in terms of health.
... 27.65, 28.05 and 28.65 respectively; specific gravity is 1.03, 1.02, 1.28 and 1.02 respectively; TS is 13. 73,14.04,18.53,13.55 and 11.97 respectively;SNF is 9.17,8.79,9.71,8.92 and 7.56 percent respectively; milk protein is 5.23, 3.87, 6.57, 2.38 and 3.0 respectively (Cady et al 1981, Kanwal et al 2004, Yoganandi et al 2014. The milk composition varies according to the genetic as well as environmental factors. ...
The current study was carried out during the reign of July 2022 to June 2023 involving 1682 collected milk samples to evaluate the effect of species on milk composition including fat, protein, solid not fat (SNF) and total solids (TS) from indigenous livestock species of Punjab, Pakistan kept for milk purpose under local conditions including cow, sheep, goat and camel. The study was carried out a Livestock Production Research Institute, Bahadurnagar, Okara. The objective of current study was to investigate the effect of species on composition of milk for. For this purpose the milk samples were collected from different species and breeds within including pure Sahiwal cow, cross bred Sahiwal cow with Friesian, local non-descript cow, Lohi sheep, goat and camels maintained at different livestock experiment stations under Livestock and Dairy development department Punjab, Pakistan. Results showed lacto meter reading (LR) was highest in Lohi sheep 30.02 followed by camel 29.59, buffalo 30.15 and then cow breeds. Milk fat was highest in Lohi sheep 7.17 percent followed by camel 5.63 percent, buffalo 6.76 percent and goat 4.73 percent. Milk fat content of purebred Sahiwal, cross bred Sahiwal and local Qadirabad cow is 4.77, 4.52 and 5.19 percent respectively. Solid not fat (SNF) content was highest in Lohi sheep 8.98 percent followed by Buffalo 8.84 and camel 8.51 percent. SNF content for goat is 7.55 and for purebred Sahiwal, cross bred Sahiwal and local Qadirabad cow is 7.50, 7.28 and 7.79 respectively. Total solids (TS) was found to be highest in Lohi sheep 16.12 followed by buffalo 15.83 and then camel 13.97 and cow. The milk protein content was found to be highest for goat 4.82 percent followed by sheep 4.75, camel 3.95 and then by cow and buffalo.
... (Alhaj et al., 2022;Dugassa, 2021;Konuspayeva et al., 2009). Buffalo milk also contains lower lactose compared to camel milk as well as cow milk (Jaydeep et al., 2015). The variation in the concentration of lactose in camel milk is associated with water intake and type of feed consumed (Al-haj and AlKanhal, 2010; Kula and Dechasa, 2016). ...
Camels are the most climate resilience dairy species which survives and produces more milk in dry lands. Camel milk has a significant role in livelihood improvement and become the most promising industrial products in the future. Additionally, it has medicinal values, rich source of bioactive, antimicrobial, and antioxidant substances. Camel milk differs markedly from other dairy species by its protein composition, milk fat structure and mineral and vitamin. These characteristics have an obvious impact on product processing characteristics and product quality. Systematic review method was used; in which published and unpublished scientific research literatures were reviewed. In camel milk the absence of β-lactoglobulin, β-casein content, the colloidal structure and amino acid composition are the main factors which affect camel milk product processing. During processing chymosin extracted from calf cow does not allow the optimal clotting of casein micelles in camel milk, but lead to a weak curd. The higher content of whey protein to casein ratio, broader casein micelles structure and lower ê-casein content are considered the main factors responsible for the differences in cheese coagulation between a camel and bovine milk. Moreover, the thicker and smaller fat globule results for the formation of a weak gel during fermentation processing. Therefore this review document provide the scientific evidence about the physicochemical property and processing characteristics of camel milk as well as point out where research is lacking.
... Gajjar (2014) studied Surti buffalo milk for composition, physicochemical properties and nitrogen distribution and found the range for lactose content to be 4.38 to 4.87% with a mean value of 4.50%. Yoganandi et al. (2014) reported average lactose content in buffalo milk as 4.70±0.05%. Tyagi et al. (2016) studied composition variability in milk samples of breeds of Surti and Mehsani buffalo collected at the 15 th and 60 th postpartum days. ...
... Gajjar (2014) studied Surti buffalo milk for composition, physicochemical properties and nitrogen distribution and found the range for chloride content to be 0.094 to 0.137% with a mean value of 0.110%. Yoganandi et al. (2014) studied evaluation and comparison of camel milk with cow milk and buffalo milk for gross chemical composition, 34 buffalo milk samples were collected from Gopalpura village, Anand district of Gujarat and reported average chloride content in buffalo milk was 0.12±0.00%. Kapadiya et al. (2016) studied buffalo milk for gross composition, nitrogen distribution and selected minerals content, and samples were collected from July to January 2014. ...
... The fat content in buffalo milk was reported to be 7.97% (Mahmood and Usman, 2010), 7.19 to 8.63% (Yadav et al., 2013), 6.38% (Yoganandi et al., 2014c) and 7.9 to 8.8% (Kapadiya et al., 2016). Varrichio et al. (2007) reported that the average fat content in buffalo milk was 8.3%, which can reach up to 15% under favourable conditions. ...
... Mishra et al. (2022) reported the mean fat content in Surti buffalo milk as 7.50%. Protein content in buffalo milk was 3.46 to 3.56% (Yadav et al., 2013), 3.87% (Yoganandi et al., 2014c) and 4.11 to 4.74% (Kapadiya et al., 2016). According to Islam et al. (2014), the average protein and casein content in buffalo milk were 3.50 and 2.70%, respectively. ...
... The lactose content in buffalo milk has been reported by different research workers to be 4.49 to 4.73% (Han et al., 2012), 4.36 to 4.60% (Yadav et al., 2013), 4.70% (Yoganandi et al., 2014c) and 4.67 to 5.27% (Kapadiya et al., 2016). Mishra et al. (2022) reported the mean lactose content in Surti buffalo milk as 5.02%. ...
... The differences in the gut microbiota composition and function between the mixed-feed diet groups in this study may be mainly due to the differences in the nutrient composition and content between elephant milk and goat milk. Comparisons of the nutrient composition and content of different kinds of milk and Asian elephant milk have been conducted in previous studies [35][36][37][38]. The nutritional composition and content of yak milk [35,36] was similar to that of Asian elephant milk (Table 1). ...
Evaluating the association between milk-containing diets and the microbiomes of young Asian elephants could assist establishing optimal breast milk supplementation to improve offspring survival rates. The microbiomes of young Asian elephants on different milk-containing diets (elephant milk only, elephant milk–plant mixed feed, and goat milk–plant mixed feed) were investigated using high-throughput sequencing of 16S rRNA genes and phylogenetic analysis. Microbial diversity was lower in the elephant milk-only diet group, with a high abundance of Proteobacteria compared to the mixed-feed diet groups. Firmicutes and Bacteroidetes were dominant in all groups. Spirochaetae, Lachnospiraceae, and Rikenellaceae were abundant in the elephant milk–plant mixed-feed diet group, and Prevotellaceae was abundant in the goat milk–plant mixed-feed diet group. Membrane transport and cell motility metabolic pathways were significantly enriched in the elephant milk–plant mixed-feed diet group, whereas amino acid metabolism and signal transduction pathways were significantly enriched in the goat milk–plant mixed-feed diet group. The intestinal microbial community composition and associated functions varied significantly between diets. The results suggest that goat milk is not suitable for young elephants. Furthermore, we provide new research methods and directions regarding milk source evaluation to improve elephant survival, wellbeing, and conservation.
... The nitrogen content of cow's skim milk followed the Micro Kjeldahl method (Yoganandi et al., 2014) and it was calculated based on equation 1 while the crude protein content of milk was calculated using ...
Milk products are widely consumed as a beverage and used as the main ingredient in many food applications. Beetroot is suitable as an ingredient for the natural red color in food products. Color stability of natural colorants is mainly affected by mixtures of materials and temperatures. The effect of beetroot juice concentration and types of carrier agents on the physical properties of the red-colored skim-milk powder and rehydrated powder at different temperatures were studied. Beet juice concentration significantly affects the redness (a*) and lightness (L*) of skim milk in both powders and reconstituted forms. Powder with mixtures of maltodextrin and Arabic gum showed better retention of redness, high solubility, low moisture content, water activity, and less hygroscopic. The finding from this study may benefit food product development, beverage, and confectionery in the food industry.
... The freezing point of camel milk is significantly higher (-0.518ºC) than that of cow milk (-0.53ºC) due to it has low MSNF content [68]. Park et al. [62] stated the freezing point of cow milk was between -0.57 to -0.53°C. ...
... The freezing point of camel milk is significantly higher (-0.518ºC) than that of cow milk (-0.53ºC) due to it has low MSNF content [68]. Park et al. [62] stated the freezing point of cow milk was between -0.57 to -0.53°C. ...
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.
