Effect of some processing treatments on shelf life of camel milk in comparison to cow milk

ARUN KUMAR; RAMAN SETH; DINESH KUMAWAT

doi:10.56093/ijans.v91i8.115930

Authors

ARUN KUMAR Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan 313 001 India
RAMAN SETH Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan 313 001 India
DINESH KUMAWAT Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan 313 001 India

https://doi.org/10.56093/ijans.v91i8.115930

Keywords:

Alcohol test, Camel milk, Clot on boiling test, Free fatty acids, Shelf life

Abstract

In the present study, cow and camel raw milk showed positive clot on boiling (COB) test after 6 h and 14 h respectively. Pasteurization enhanced the shelf life of cow milk twice without any substantial increase in the shelf life of camel milk. Both raw and pasteurized camel milk had better shelf life at ambient (25Â°C) as well as refrigerated (7Â°C) temperatures than that of cow milk. Development of acidity was much slower in camel milk as compared to cow milk. Further, camel milk was found to be less prone to lipolysis as compared to cow milk. FFA content in COB positive camel and cow milk was 0.7 meq/L for 14 h storage and 1.9 meq/lit for 6 h storage only. Camel and cow raw milk showed positive alcohol test at 6 h and 4 h of storage at ambient (25Â°C) temperature respectively. Pasteurization and refrigeration enhanced the shelf life of camel and cow milk.

Downloads

Download data is not yet available.

References

Agrawal R P, Budaniya S, Sharma P, Gupta R and Kochar D K. 2007. Zero prevalence of diabetes in camel milk consuming raica community of Northwest Rajasthan, India. Diabetes Research and Clinical Practice 76: 290–96. DOI: https://doi.org/10.1016/j.diabres.2006.09.036

Al Nohair S F. 2021. Medical benefits of camel milk: A comprehensive review. Journal of Pakistan Medical

Association 71: 1–13.

Benkerroum N. 2008. Antimicrobial activity of lysozyme with special reference to milk. African Journal of Biotechnology 7: 4856–67.

De Sukumar. 2019. Outlines of Dairy Technology. 46th edn. Oxford University Press, New Delhi.

El-Agamy E I, Nawar M, Shamsia S M, Awad S and Haenian G F W. 2009. Are camel milk proteins convenient to the nutrition of cow milk allergy children? Small Ruminant Research 82: 1–6. DOI: https://doi.org/10.1016/j.smallrumres.2008.12.016

Emletan A M and Mohammad K S. 2003. Heat stability of camel milk. Egyptian Journal of Dairy Science 31: 81–86.

ISI 2016. IS 1479 Part I. Methods of test for Dairy Industry. Rapid examination of milk. Indian Standards Institution, New Delhi.

Kaskous S. 2016. Importance of camel milk for human health. Emirates Journal of Food and Agriculture 28: 158–63. DOI: https://doi.org/10.9755/ejfa.2015-05-296

Konnuspayeva G, Fave B, Loiseau G and Levieux D. 2007. Lactoferrin and immunoglobulin contents in camel milk

(Camelus bacterium, Camelus dromedarius, and hybrids) from Kazakhstan. Journal of Dairy Science 90: 38–46. DOI: https://doi.org/10.3168/jds.S0022-0302(07)72606-1

Kumar D, Verma A K, Chalti M K and Singh R. 2016. Camel milk: Alternative milk for human consumption and its health benefits. Nutrition and Food Science 46: 217–22. DOI: https://doi.org/10.1108/NFS-07-2015-0085

Magjeed N A. 2005. Corrective effect of milk camel on some cancer biomarkers in blood of rats intoxicated with aflatoxin B1. Journal of Saudi Chemical Society 9: 253–63.

McSweeney P L H, Fox P F and O’Mahony J A. 2020. Advanced Dairy Chemistry. Vol. 2. Lipids. Springer Nature, Switzerland. DOI: https://doi.org/10.1007/978-3-030-48686-0

Quan S, Tsuda H and Miyamoto T. 2008. Angiotensin I—converting enzyme inhibitory peptides in skim milk fermented with Lactobacillus helveticus 13084 from camel milk in inner Mongolia. China Journal of the Science of Food and Agriculture 88: 2688 –92 DOI: https://doi.org/10.1002/jsfa.3394

Rahmeh R, Alomirah H, Akbar A and Sidhu J. 2019. Composition and Properties of Camel Milk, pp.1–1. Intech Open publisher. DOI: https://doi.org/10.5772/intechopen.82592

Sankhla A K, Kumar A, Gupta M P and Sankhla A. 2013. Characterization of camel milk protein. Indian Journal of

Dairy Science 66: 108–12.

Snedecor G W and Cochran W G.1994. Statistical Methods. 6th Edition. Iowa state College Ames, Iowa.

Thomas W R, Harper W J and Gould I A. 1954. Free fatty acid content of fresh milk as related to portions of milk drawn. Journal of Dairy Science 37: 717–23. DOI: https://doi.org/10.3168/jds.S0022-0302(54)91317-X

Yoganandi J, Mehta B M, Wadhwani K N, Darji V B and Aparnathi K D. 2014. Evaluation and comparison of camel milk with cow milk and buffalo milk for gross composition. Journal of Camel Practice and Research 21: 259–65. DOI: https://doi.org/10.5958/2277-8934.2014.00046.0