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Camel Milk and Milk Products Faculty of Veterinary Science, Szent István University Department of Food Hygiene Specific properties of camel milk and milk products Elisabeth Gislefoss Tutor: Dr. Zsuzsanna Szili Department of Food Hygiene Budapest 2014 Index 1 INTRODUCTION ........................................................................................................................................ 1 2 CAMEL MILK ............................................................................................................................................. 9 2.1 PRODUCTION .......................................................................................................................................... 9 2.1.1 Camel dairy farms ........................................................................................................................... 10 2.2 PROPERTIES OF CAMEL MILK ................................................................................................................ 13 2.3 COMPOSITION OF CAMEL MILK ............................................................................................................. 14 2.3.1 Proteins in camel milk ..................................................................................................................... 14 2.3.2 Fats in camel milk............................................................................................................................ 16 2.3.3 Lactose content ................................................................................................................................ 16 2.3.4 Mineral content ............................................................................................................................... 16 2.3.5 Vitamins in camel milk .................................................................................................................... 17 2.4 PRODUCTS ............................................................................................................................................ 17 2.5 THE FUNCTIONALITY OF MILK ............................................................................................................... 17 2.5.1 Angiotensin 1-converting enzyme (ACE) inhibitory activity ............................................................ 18 2.5.2 Hypocholesterolaemic effect ............................................................................................................ 18 2.5.3 Hypoglycaemic effect ....................................................................................................................... 18 2.5.4 Antimicrobial effect ......................................................................................................................... 19 2.5.5 Hypoallergenicity effect ................................................................................................................... 19 3 PRESERVATION ...................................................................................................................................... 20 3.1 NON -HEATING TYPES OF PRESERVATION .............................................................................................. 20 3.1.1 Short-term preservation ................................................................................................................... 20 3.1.2 Long-term preservation ................................................................................................................... 21 3.2 HEAT TREATMENT ................................................................................................................................ 22 3.2.1 Fermentation ................................................................................................................................... 22 3.2.2 Pasteurization .................................................................................................................................. 23 3.2.3 Sterilization ...................................................................................................................................... 24 3.2.4 Thermal effect on milk component ................................................................................................... 25 4 DISCUSSION .............................................................................................................................................. 29 5 CONCLUSION ........................................................................................................................................... 33 6 SUMMARY ................................................................................................................................................. 34 7 REFERENCES ........................................................................................................................................... 35 8 ACKNOWLEDGMENT ............................................................................................................................ 48 9 APPENDIX ................................................................................................................................................. 49 9.1 APPENDIX 1: COPYRIGHT DECLARATION .............................................................................................. 49 II Figures FIGURE 1 - THE MAP SHOW THE DISTRIBUTION OF THE CAMELS WORLDWIDE (W ILSON , 1998) ................................ 3 FIGURE 2 - A DOMESTICATED BACTRIAN CAMEL , (E LINOR D) ................................................................................. 3 FIGURE 3 - A DOMESTICATED DROMEDARY CAMEL , (A GADEZ ) ................................................................................ 4 FIGURE 4 - WILD BACTRIAN CAMEL , (J OHN HILL ) ................................................................................................... 4 FIGURE 5 - CLOSE UP PICTURE OF THE CAMELS HEAD , (TUMBLR ) ............................................................................. 4 FIGURE 6 - CAMEL CARAVAN , (T OP DESERT )............................................................................................................ 6 FIGURE 7 - SAXAUL PLANT , (J AY SHARP ) ................................................................................................................. 6 FIGURE 8 - NEWBORN SUCK MILK FROM MOTHER , (C UNEYT BASEGMEZ ) ................................................................ 9 FIGURE 9 - FARMER HAND MILKING CAMEL , (ALAMY) .......................................................................................... 9 FIGURE 10 - NEWLY COLLECTED CAMEL MILK , (M OHAMMADIAN ) ........................................................................ 10 FIGURE 11 - CAMELICIOUS DAIRY FARM IN DUBAI , (K AMRAN JEBREILI /AP) ......................................................... 11 FIGURE 12 - COOLING TANK FOR TEMPORARY STORAGE FOR CAMEL MILK , (K AMRAN JEBREILI /AP) .................... 12 FIGURE 13 - CAMEL MILK PRODUCTS ; DIFFERENT TYPES OF MILK , BUTTER , DIFFERENT TYPE OF CHEESE , ICE CREAM AND CHOCOLATE .......................................................................................................................................... 17 FIGURE 14 - DIFFERENT FERMENTATION METHODS , (S HORI , 2012) ........................................................................ 22 FIGURE 15 –EFFECT OF TEMPERATURE ON CAMEL WHEY PROTEIN SOLUBILITY . (L ALEYE , 2008) .......................... 25 FIGURE 16 – EFFECT OF HEAT TREATMENT ON CAMEL (A) AND BOVINE (B) MILK LACTOPEROXIDASE ACTIVITY AS A FUNCTION OF TREATMENT TIME AT DIFFERENT TEMPERATURE : 67˚C (BLACK DOT ), 69 ˚C (WHITE DOT ), 71 ˚C (BLACK ARROW ), 73 ˚C (WHITE ARROW ). (T AYEFI -NASRABADI , 2011) ........................................................ 26 FIGURE 17 - PERCENT ACTIVITY OF LYSOZYME , IGG AND LACTOFERRIN BY DIFFERENT TEMPERATURE IN CAMEL , COW AND BUFFALO MILK , (E LAGAMY , 2000) ............................................................................................... 27 FIGURE 18 – CAMEL MILK , THE WORLDS NEXT SUPER FOOD , (P AUL CARIDAD ) ..................................................... 33 Tables TABLE 1 – PASTEURIZATION METHODS, BASED ON TABEL SHOWN IN MILKFACTS .INFO ......................................... 24 TABLE 2 – HEAT STABILITY OF COW AND CAMEL MILK , BASED ON TABEL FROM FARAH , 1986 ............................. 25 III 1 Introduction Milk is the primary resource of nutrition for newborn and young mammals until they are able to digest other type of food. The mammary gland produces highly nutritious milk that is tailor- made nourishment for the neonatal after parturition. Other mammals, especially humans take advantage of the nutrition available in the milk. Since 3500-2800 BC milk from different animals like cow, goat, rein deer, horse buffalo, and camel has been a source of nutrition for human in different part of the world. Milk has been a symbol of purity and was often used in religious ceremonies. Healing properties of camel milk were first mentioned in the “Words of The Prophet Mohamed” in the Surah, a section of the Koran (Khan MM., 1974). Today cow milk is mostly utilized as nutrient resource, but in recent years the interest for camel milk has increased. In a historical view camels have been used as means of payment. In African cultures it's traditional for the groom to pay a "bride price" to the bride's family, usually in livestock. The price may vary from 3-100 camels reflecting the groom ’s wealth (Abokor, 1986; Levy, 1997) The camel belongs to the kingdom
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