Comparison of Ethanol Stability and Chemical Composition of Camel Milk from Five Samples.

Omar A Alhaj,Haitham A Jahrami,Mohammad A Alshuniaber,Mohamed F Serag El-Din,Roua Lajnaf,Zeineb Jrad

doi:10.3390/ani12050615

Abstract

Simple SummaryCamel milk has recently gained the interest of consumers and the dairy industry, as it is widely suggested as an ideal substitute for cow milk. The nutritional value and the bioactivity of camel milk proteins have received particular attention from research groups and industrial companies around the world. Camel milk proteins can be used as ingredients in the manufacturing and stabilization of foods and beverages; however, in these applications, the controlled aggregation of milk proteins and stability at high temperatures and in alcohol are desirable. The ethanol stability of milk could be used as an indicator of its freshness and provide information on the stability of raw milk ultra-high temperatures and powder processing.This research was carried out to study the variation in ethanol stability and chemical composition of five camel milk samples, including two pasteurized samples (Alwatania and Darir alabaker) and three raw samples (Majaheim, Wadah, and Hamra). Ethanol stability was analyzed by dispersing camel milk samples with 0 to 100% ethanol (v/v). The findings indicate that camel milk samples precipitated after adding an equal volume of ethanol at concentrations between 50% and 64% ethanol, depending on the milk sample. The addition of sodium chloride at different concentrations (1–10%) to camel milk resulted in a significant increase in ethanol stability, and samples from Majaheim and Alwatania exhibited the highest ethanol stability values (88%). In contrast, the addition of EDTA to camel milk for pH ranging between 5.9 and 7.1 has increased ethanol stability with a sigmoidal shape in camel milk. The largest ethanol stability differences were observed in a camel milk sample from Alwatania. Thus, the level of Ca2+ in camel milk may contribute to ethanol stability by shifting the entire profile to higher ethanol stability values. The chemical composition of different camel samples was also determined. The lactose content of camel milk varied significantly (p < 0.05) across samples, ranging from 4.37% in Majaheim camel milk to 4.87% in Alwatania camel milk. The total solids of camel milk varied significantly between raw and pasteurized samples, ranging between 10.17% and 12.10%. Furthermore, protein concentration in camel milk obtained from different camel samples varied, from 2.43% to 3.23% for Hamra and Alwatania, respectively. In conclusion, ethanol stability in camel milk was dependent on the camel breed, pH level, ionic strength, and EDTA addition.

Highlights

Mother’s milk of different species is a high-quality source of nutrients at the early stages of life
This study aims to compare the chemical composition of camel milk collected from five samples and provide additional evidence on the effect of adding NaCl at different pH values and EDTA levels by removing Ca2+ on the ethanol stability
This study demonstrated that ethanol stability in camel milk was dependent on the camel breed, pH level, ionic strength, and EDTA addition

Summary

Introduction

Mother’s milk of different species is a high-quality source of nutrients at the early stages of life. Cow milk is the most commonly consumed and processed milk. Camel milk has recently gained the interest of consumers and the dairy industry, as it is widely suggested as an ideal substitute for cow milk [1]. Despite the low ratio of casein to whey proteins, the casein fraction is mainly a substrate for bioactive peptide generation [3–5]. In contrast to bovine milk, β-lactoglobulin, which is a common allergen, is deficient in camel’s milk [8,9]. This deficiency, combined with the abundance of β-casein, ensures that camel milk is easier to digest and less allergenic than cow’s milk, making it tolerable for people suffering from allergic symptoms [10]

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