Changes in Chemical Composition of Camel’s Raw Milk During Storage


Authors

  • Rea Haroun Haroun Omer School of Food Technology, Faculty of Agricultural Technology and Fish Sciences, University of Alneelain, Sudan
  • Abdullah Hamid Eltinay Department of Food Science and Technology, Faculty of Agriculture Sciences, University of Khartoum, Khartoum, Sudan

DOI:

https://doi.org/10.3923/pjn.2009.607.610

Keywords:

Camel milk, chemical composition, storage

Abstract

A total of 70 samples of individual dromedary raw milks were collected from different areas in UAE. The milk samples were divided into three portions under sterile conditions the 1st portion stored at 4oC, the 2nd portion stored at 7oC, the 3rd portion stored at room temperature (25-30oC). Samples were examined for pH, acidity, fat, protein, lactose, total solids and ash contents. The results shows that there were significant changes in pH, acidity, lactose, total solids and insignificant changed in fat, protein, during storage. The storage duration of raw camel milk was estimated at 4oC, 7oC and room temperature (25-30oC), the results was 42 days at 4oC, 15 days at 7oC, 3 days, at room temperature.

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Published

15.04.2009

Issue

Vol. 8 No. 5 (2009)

Section

Research Article

License

Copyright (c) 2009 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Haroun Omer, R. H., & Eltinay, A. H. (2009). Changes in Chemical Composition of Camel’s Raw Milk During Storage. Pakistan Journal of Nutrition, 8(5), 607–610. https://doi.org/10.3923/pjn.2009.607.610