Camel milk is a valuable source of protein and nutrients, it has therapeutic prophylactic properties. The production dry dairy products based on camel implies prolonging its shelf life, decrease in the cost transportation storage. To manufacture milk, necessary to optimize technological parameters drying, which affect physical-chemical Whole from camels (Camelus dromedarius) was dried spray dry...

The aim of the present study was to investigate the physico-chemical quality of raw milk of one-humped camel coming from Khur and Biabanak known as a camel-rearing area located in Isfahan province of Iran. 500 milliliters of raw milk from thirty individual one-humped camels were randomly collected and subjected for proximate analyses indicating the amounts of total solid, protein, fat, lactose,...

Hypersensitivity to cow milk proteins is one of the main food allergies and affects mostly but not exclusively infants, while it may also persist through adulthood and can be very severe. Different clinical symptoms of milk allergy have been established. The diagnosis of milk allergy differs widely due to the multiplicity and degrees of symptoms, and can be achieved by skin or blood tests. Cow ...

Milk is an essential component of human food, and natural source many important elements. Besides elements it also became a toxic metals due to heavy environmental pollution. In order assess the (calcium) (cadmium lead) in milk, sixty different fresh milk samples were analyzed by using atomic absorption spectroscopy (AAS). Accuracy precession checked external standard addition method. Calcium w...

κ-casein is a glycosilated protein in mammalian milk that plays an essential role in the milk micelles. Control of κ-casein expression reflects this essential role, although an understanding of the mechanisms involved lags behind that of the other milk protein genes. Transcriptional regulation, a first mechanism for controlling the development of organisms, is carried out by transcription facto...

Важнейшая роль в обеспечении качества и безопасности готовой молочной продукции определяется первую очередь качеством исходного сырья – молока. Огромный риск для здоровья человека представляют попадающие молочное сырьё ксенобиотики биологического происхождения бактериальные токсины, вызывающие не только острые пищевые интоксикации, но хронические заболевания, а также особо опасные микотоксины (...

Camel calves’ in pastoral production system are constrained by limited milk feeding. Their survival is important for camel herd growth and availability the keepers. A seventy (70) days feeding trial was conducted to determine nutritive value, dry matter intake, weight gain, feed conversion ratio (FCR), apparent digestibility coefficients 15 growing calves with a body of 102.3 ±1.3 Kg (mean ± SE...

Cheese-making technology aims to preserve milk so that consumption can be postponed for periods from a few days to several months. The preservation of the product is obtained mainly through lactic acidification and limited dehydration. These operations take place during the two first steps of processing, the setting (or coagulation) and draining phases. For many cheese types, a third phase know...

Abstract This study aimed to investigate the anti-obesity potential of camel colostrum and milk proteins as well their enzymatic hydrolysates. Camel were treated using six proteolytic enzymes (pepsin, trypsin, α-chymotrypsin, pancreatin, papain, pronase). The degree hydrolysis was measured verify degradation proteins. in vitro activity evaluated pancreatic lipase inhibitory assay. protein hydro...