Fouling characterization of camel milk with comparison to bovine milk

Abstract

The fouling behavior of raw camel milk was studied under controlled surface temperatures (71–79 °C) and shear stresses (0.03–3.14 Pa) using a spinning disc apparatus. Camel milk fouling decreased with increasing shear and increased significantly as surface temperature increased. Comparing to bovine milk, camel milk had approximately 76% lower linear fouling rates, and 55% lower final fouling resistances, however, the masses of their dry deposits were not significantly different. Micro-CT scan images revealed a higher porosity of the deposit of camel milk (76%) than bovine milk (55%), which resulted in the lower thermal resistances observed during camel milk fouling. Composition analysis showed that fat (52–62%) and protein (34–43%) were the major constituents in both deposits. SDS-PAGE analysis indicated that casein, α-lactalbumin, serum albumin and peptidoglycan recognition protein were the major proteins contributing to the deposition of camel milk, while β-lactoglobulin and casein were responsible for bovine milk fouling.