Abstract
The composition and quality of goat milk is determined, but there is no similar studies on Turkish camel’s milk. Raw camel’s milk was collected from one-humped camels at a farm in western Turkey and evaluated for its physicochemical components and microbial properties. The dispersion of chemical composition values were found to be at similar levels in this study. However, they were lower than small amounts of monosaccharides such as fructose and glucose. Also, the camel’s milk was found to be a good source of zinc and vitamin C. The levels of yeast, mold, and coliform bacteria in the camel’s milk samples were low. Gas liquid chromatography analysis of milk fat showed that the predominant fatty acids were C16:0, C18:1, C14:0, C16:1 and C18:0. Saturated fatty acids average content was 59.33% and unsaturated fatty acids content was 40.74% of total fatty acids with low (2.12) atherogenic index (AI). The ratio of unsaturated/saturated acid (0.69%) was more favorable in these samples of Turkish camel’s milk compared with that of cow’s or goat’s milk as well as some other camel’s milk studies. The study’s results suggest that environmental and geographic conditions where camels are raised may cause variation in the composition of raw camel’s milk.
Highlights
The camel was an economic means of transport for communities living in arid regions, but was valued as a good source of milk
Interest in raising camels for wrestling and sausage production continues to increase and İncirliova (Aydın) is the only district where camel sausage is produced in Turkey (Çalışkan, 2016)
The number of female camels remains small because females are raised only for impregnation by male camels and to nurse male camel cubs for wrestling (Çalışkan, 2016)
Summary
The camel was an economic means of transport for communities living in arid regions, but was valued as a good source of milk. The camel population has increased in the world as well as in Turkey between 2012-2017 (Turkish Statistical Institute, 2017). Interest in raising camels for wrestling and sausage production continues to increase and İncirliova (Aydın) is the only district where camel sausage is produced in Turkey (Çalışkan, 2016). According to the data of Turkish Statistical Institute (2017), there are 1,708 camels in Turkey; 1,105 camels in the Aegean region; and 584 camels in Aydin province (Figure 1). In Turkey, camel farms have the opportunity to produce camel’s milk, besides raising camels for wrestling, for therapeutic purposes (Koc & Atasever, 2016)
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