Author:
Haddadin Malik SY,Gammoh Sana I,Robinson Richard K
Abstract
The principal chemical components of milk from the Arabian camel (Camelus dromedarius) were monitored in Jordan over one year. The analyses included total solids, fat, protein, vitamins, minerals and organic acids. Large seasonal variations in total solids and fat were apparent, with maxima in mid-winter of 139 and 39·0 g/l, respectively, and minima in August of 102 and 25·0 g/l. These differences may be sufficient to alter the sensory properties of the milk, and the fat: casein ratio may need standardisation for cheesemaking. The mean values of trace elements like zinc (5·8 mg/l), iron (4·4 mg/l) and manganese (0·05 mg/l) in Jordanian camel milk could provide valuable additions to the diet of urban populations, as could the mean concentration of vitamin C (33 mg/l). The levels of organic acids were generally higher than in bovine milk and, as with all the constituents of the milk, there were discernible patterns linking concentration and season of the year.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
102 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Identification of Milk Adulteration in Camel Milk Using FT-Mid-Infrared Spectroscopy and Machine Learning Models;Foods;2023-12-18
2. Effect of camel milk on lipid profile among patients with diabetes: a systematic review, meta-analysis, and meta-regression of randomized controlled trials;BMC Complementary Medicine and Therapies;2023-12-04
3. A Critical Review on the Role of Camel Milk in Multiple Health Outcomes;Journal of Natural Remedies;2023-11-10
4. Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties;International Dairy Journal;2023-11
5. Does total caloric count of camel milk differ by species, country, season and year of publication: A systematic review, meta‐analysis and meta‐regression;International Journal of Dairy Technology;2023-10-04