Abstract
Present study was carried out to investigate the quality of camel milk. A wide variation was observed in the quality of raw camel milk. Specific gravity ranged between 1.014 and 1.017 (1.015±0.001), pH 6.53 and 6.77. Total solids, fat, protein, casein, lactose, ash and minerals contents ranged between 14.23 and 12.13, 5.56 and 8.29, 1.8 and 5.0, 1.8 and 3.2, 0.78 and 2.76, 2.9 and 4.12, 0.85 to 1.00 0.20 and 0.28 g per 100 g, respectively.DOI: http://dx.doi.org/10.5564/mjc.v12i0.171 Mongolian Journal of Chemistry Vol.12 2011: 50-52
Highlights
The Mongols have been closely linked with the camel herd and they provided their food, clothes, housing, labor utensils, transport and fuel needs with what camel yielded. 9.6% of the entire camel herds in the world are Bactrian camels
Total solids, fat protein, casein and ash contents were determined according to the method of Standards (MNS402-84, 399-83, 2153-83). pH values were determined using pH meter (Model HI, Hanna Instruments, Italy)
In general the present study showed a wide variation in the gross composition of camel milk
Summary
The Mongols have been closely linked with the camel herd and they provided their food, clothes, housing, labor utensils, transport and fuel needs with what camel yielded. 9.6% of the entire camel herds in the world are Bactrian camels. A wide variation was observed in the quality of raw camel milk. Fat, protein, casein, lactose, ash and minerals contents ranged between 14.23 and 12.13, 5.56 and 8.29, 1.8 and 5.0, 1.8 and 3.2, 0.78 and 2.76, 2.9 and 4.12, 0.85 to 1.00 0.20 and 0.28 g per 100 g, respectively.
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