Study of some Properties of Camel Milk Chemical, Physical and Microbiological

Abstract

Camel milk is considered as a food with high nutritional value because it contains many necessary nutrients for the body. The percentage of total solid matter (TSM) is estimated at about 11.82%, camel milk also contains high percentage of proteins, about 2.98% (immune proteins, lactoferrin and casein 2.22% of the total protein, and proteins Serum is 0.76% of total protein) and a good percentage of fat is estimated at about 3.6%, and it is characterized by a content of lactose, which is estimated at about 4.42%, in addition to its low content of Cholesterol and a high percentage of essential Vitamins and Minerals.It has good physical properties where the Density, pH and Electrical Conductivity (EC) are estimated at 1.0294, 6.63, and 5.6, m.s respectively.

The average total number of bacteria in raw camel milk was about 6.8 x ⁵10 cells/ml, and the average number of cryptophilic bacteria was 1.3 x ⁵10 cells/ml.

Camel milk is also known for its therapeutic properties for diabetes, blood sugar regulation and treatment for autism. It has anti-bacterial properties due to the presence of vital antibodies and highly efficient immune proteins.