FUNCTIONAL PROPERTIES OF CAMEL MILK AND THEIR INFLUENCES ON TECHNOLOGICAL APPLICATIONS

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXI
Written by Selda BULCA

According to the recent statistics by the Food and Agriculture Organization (FAO), the total population of camels in the world is estimated to be about 20 million, with Somalia having the largest herd worldwide. Camels are well adapted to harsh desert climates and can survive without drinking water for days. Therefore, camel (Camelus dromedarius) is of significant socio-economic importance in many arid and semi-arid parts of the world and its milk constitutes an important component of human diets in these regions. The amounts of lysozyme, lactoferrin, lactoperoxidase and immunoglobulins were found to be greater in dromedary camel milk than bovine or buffalo milk. This property has been shown to be a disadvantage in yoghurt production. As known like yoghurt, cheese is another fermented milk product, due to the activity of these compounds the enzymatic reaction is disturbed and the gelation process of milk is prolonged. These antimicrobial agents were reported to completely lose their activity in camel milk if heat-treated at 100°C for 30 min. But there are contradictional statements about the heating intensity. Therfore in this review on these studies are focussed. In addition the chemical composition of camel milk is compared with another ruminant milks. Camel milk has lots of functional properties. These are antioxidant activity, bioactivity, anti-cancer activity, hypoallergenicity.

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BULCA S. 2017, FUNCTIONAL PROPERTIES OF CAMEL MILK AND THEIR INFLUENCES ON TECHNOLOGICAL APPLICATIONS. Scientific Bulletin. Series F. Biotechnologies, Vol. XXI, ISSN 2285-1364, 275-283.


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