Composition Of Camel Milk Research Articles

The effect of freeze‒thaw cycles on the physicochemical stability and nutritional composition of camel milk

The effect of freeze‒thaw cycles on the physicochemical stability and nutritional composition of camel milk

Lipid Composition of Camel Milk and Cow Milk in Xinjiang Province of China Analyzed by Method of UPLC-Q-TOF-MS

Lipid Composition of Camel Milk and Cow Milk in Xinjiang Province of China Analyzed by Method of UPLC-Q-TOF-MS

Volatile organic compounds of camel milk and shubat across Kazakhstan's regions, seasons, and breeds

Despite extensive research in recent years on camel milk composition and health benefits, limited scientific data exists on the volatile organic compound profiles of camel milk and its fermented product, shubat. This study analyzed volatile organic compounds (VOCs) in raw camel milk and shubat from six Kazakh farms across all seasons. We found that camel milk displayed higher concentrations of aldehydes, ketones, and alcohols with the main two compounds in milk being acetone and (2-Aziridinylethyl) amine. Conversely, the majority of volatile organic compounds in shubat samples belonged to esters, but the predominant compounds by concentration were ethanol, dimethylamine, propanoic acid, and octanoic acid. Seasonality emerged as the primary driver of variation in milk, with heptanal being the most discriminative compound. Fermented milk showcased regional diversity likely driven by distinct microbial communities. Findings demonstrate the dynamic nature of camel milk's aromatic properties, which are influenced by multiple factors that contribute to its distinctive sensory characteristics.

Whole-Genome Resequencing Analysis of the Camelus bactrianus (Bactrian Camel) Genome Identifies Mutations and Genes Affecting Milk Production Traits.

Milk production is an important trait that influences the economic value of camels. However, the genetic regulatory mechanisms underlying milk production in camels have not yet been elucidated. We aimed to identify candidate molecular markers that affect camel milk production. We classified Junggar Bactrian camels (9-10-year-old) as low-yield (<1.96 kg/d) or high-yield (>2.75 kg/d) based on milk production performance. Milk fat (5.16 ± 0.51 g/100 g) and milk protein (3.59 ± 0.22 g/100 g) concentrations were significantly lower in high-yielding camels than those in low-yielding camels (6.21 ± 0.59 g/100 g, and 3.93 ± 0.27 g/100 g, respectively) (p < 0.01). There were no apparent differences in gland tissue morphology between the low- and high-production groups. Whole-genome resequencing of 12 low- and 12 high-yield camels was performed. The results of selection mapping methods, performed using two methods (FST and θπ), showed that 264 single nucleotide polymorphism sites (SNPs) overlapped between the two methods, identifying 181 genes. These genes were mainly associated with the regulation of oxytocin, estrogen, ErbB, Wnt, mTOR, PI3K-Akt, growth hormone synthesis/secretion/action, and MAPK signaling pathways. A total of 123 SNPs were selected, based on significantly associated genomic regions and important pathways for SNP genotyping, for verification in 521 additional Bactrian camels. This analysis showed that 13 SNPs were significantly associated with camel milk production yield and 18 SNPs were significantly associated with camel milk composition percentages. Most of these SNPs were located in coding regions of the genome. However, five and two important mutation sites were found in the introns of CSN2 (β-casein) and CSN3 (κ-casein), respectively. Among the candidate genes, NR4A1, ADCY8, PPARG, CSN2, and CSN3 have previously been well studied in dairy livestock. These observations provide a basis for understanding the molecular mechanisms underlying milk production in camels as well as genetic markers for breeding programs aimed at improving milk production.

A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints.

Camel milk plays a critical role in the diet of peoples belongs to the semi-arid and arid regions. Since prehistoric times, camel milk marketing was limited due to lacking the processing facilities in the camel-rearing areas, nomads practiced the self-consumption of raw and fermented camel milk. A better understanding of the techno-functional properties of camel milk is required for product improvement to address market and customer needs. Despite the superior nutraceutical and health promoting potential, limited camel dairy products are available compared to other bovines. It is a challenging impetus for the dairy industry to provide diversified camel dairy products to consumers with superior nutritional and functional qualities. The physicochemical behavior and characteristics of camel milk is different than the bovine milk, which poses processing and technological challenges. Traditionally camel milk is only processed into various fermented and non-fermented products; however, the production of commercially important dairy products (cheese, butter, yogurt, and milk powder) from camel milk still needs to be processed successfully. Therefore, the industrial processing and transformation of camel milk into various products, including fermented dairy products, pasteurized milk, milk powder, cheese, and other products, require the development of new technologies based on applied research. This review highlights camel milk's processing constraints and techno-functional properties while presenting the challenges associated with processing the milk into various dairy products. Future research directions to improve product quality have also been discussed.

Camel milk composition and future market potential

Abstract Many “reviews of reviews” were published almost every month to vent the health claims of camel milk, attributing to it, many “therapeutic virtues” without critical look. However, camel milk cannot be considered as a medicine because it is first and foremost a food even if some health effects and undeniable dietetic properties can be attributed to some of its components. However, these health claims are undeniable commercial arguments contributing to the current development of the sector on a global scale (around 5.5% annual growth), despite the many constraints linked to the desert environment in which most of the camel farms are living. This publication therefore briefly reviews the main components of milk with a potential health effect and/or dietary interest and which constitute a springboard for a rapid development of the camel milk economy worldwide.

Regional features of camel milk composition and properties in the Republic of Kazakhstan

Camel milk, renowned for its distinctive nutritional qualities, has captured the interest of scientific researchers due to its potential health benefits. This study aims to compare the biochemical composition of camel milk sourced from two distinct regions of Kazakhstan: Jetisu and Mangystou. Analytical methods were employed to achieve this objective, including gas chromatography for fatty acid analysis, chemical methods for physicochemical parameter determination, and assessment of amino acid, fatty acid, mineral, and vitamin content. In samples from the Jetisu region, protein content ranged from 3.61% to 3.70%, fat from 3.85% to 4.64%, and lactose from 4.80% to 4.85%. In comparison, samples from the Mangystou region exhibited protein content ranging from 3.65% to 3.81%, fat from 4.72% to 5.75%, and lactose from 4.21% to 4.28%. Regarding amino acid composition, Mangystou region samples contained more essential amino acids per 100 g of protein than Jetisu region samples: 41.29 g versus 38.20 g, respectively. Additionally, the Jetisu region sample contained 64.291% saturated fatty acids, while the Mangystou region sample had 62.135%, indicating differences in fatty acid composition based on geographical origin. In terms of mineral composition, camel milk from the Mangystou region exhibited higher calcium and zinc content compared to Jetisu region samples, with calcium and zinc content measured at 124.50 mg/100 g and 490.15 μg/100 g, respectively, for Mangystou samples, and 112.50 mg/100 g and 321.24 μg/100 g, respectively, for Jetisu samples. Overall, the study underscores regional variances in camel milk's biochemical composition, which can impact its nutritional and biological value. These findings provide dairy product producers in Kazakhstan with enhanced opportunities to create healthy, high-quality dairy products.

Factors Associated with Chemical Composition of Camel Milk from Different Production Systems in Sudan

In this study, the impact of different management systems, parity orders, stages of lactation and age of she camels on the chemical composition of milk were evaluated. The study was conducted during August to October 2018 to compare camel milk from three production systems that include the traditional nomadic in Kuma locality (North Darfur State) to the semi-nomadic (Red Valley in Eastern Nile and Hamid Well in Western Omdurman (Khartoum State) and the intensive in El Huda in Western Omdurman (Khartoum State). The milk samples investigated belong to three groups; parity orders, lactation stages and ages; of she-camels. The samples (n=120) were examined to determine the percent of fat, solids not fat, lactose, protein and density in camel milk. The results showed significant (P≤0.05) differences between milk samples obtained from camels reared in different management systems. The semi-nomadic system in Hamid Well area recorded high values for the chemical constituent in comparison to other systems and locations. Stages of lactation of she-camels kept in the intensive production system showed significant effect on the values of SNF, protein, lactose and the density of milk. However non-significant differences were recorded on milk chemical composition depending on parity orders and age of she-camels. In conclusion, the variations of the values of the chemical composition of camel milk from different locations is strongly correlated to the management systems that influenced by the availability of water and feed as well as other factors including lactation stages.

Effect of Shelf Life on Physicochemical and Biochemical Parameters of Camel Milk

Background: Animal feed, environmental conditions and the lactation period are the main factors affecting the composition of camel milk. Methods: In this study, samples from eight (8) camels were collected according to hygiene standards to determine the physico-chemical and biochemical parameters of milk during storage at ambient temperature. pH, titratable acidity, density, total dry matter, ash, fat, protein and vitamin C were determined. Result: The results of the physico-chemical analyses indicate a pH of 5.98±0.30, a titratable acidity of 17.51±1.35°D and a density of 1.01±0.02 after 24 hours of storage at ambient temperature. At the same time, biochemical analyses show an ash content of 7±0.58 g/l, a fat content of 50.09±5.97 g/l and a protein content of 2.31±0.21%. The total dry matter content of camel milk is 129.27±11.31 g/l. The vitamin C content is 41.89±4.51 mg/l. Monitoring of the pH changes of camel milk during storage at room temperature (22±6°C) showed low acidification of camel milk after 24 storage, confirmed by the statistical study which revealed a non-significant difference in pH (p greater than 0.41). While after 24 hours, the differences are significant for pH, dornic acidity and vitamin C content (p less than 0.0001). The remaining ingredients (dry matter, fat, ash) experienced a non-significant progressive decrease (p greater than 0.05). A still non-significant decrease in protein content occurred during the first two days of storage. From the second day, the difference became significant (p less than 0.001). The study of density variation showed a slight non-significant increase (p greater than 0.15) over time. These results have allowed us to confirm that the analyzed camel milk, has a number of particularities in its chemical and physical composition, which prolongs its shelf life.

The importance of camel milk and its dairy products – a review

Camel milk and dairy products based on camel milk are consumed by people in various countries, particularly Asia and Africa. Traditionally, products based on camel milk products have been an essential source of protein for people living in arid countries of the world. Here, we have discussed the chemical composition of camel milk and the technological features and limitations in the production of dairy products from camel milk. Moreover, different species or strains of LAB such as Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus casei, Enterococcus faecium, Streptococcus thermophilus, Weissella confusa were detected as the prevalent bacteria in camel milk and camel milk products. Although camel milk has been subjected to numerous studies, technical analyses on an industrial scale remain scarce, especially for processed camel milk products. Further comprehensive research is needed to improve the quality of camel milk dairy products so that they can compete with milk from other livestock.

Potential Application of Camel Milk as a Therapeutic Ingredient in Bath Soaps and Shampoos.

The increasing worldwide market for natural-ingredient-based cosmetic toiletries is fuelled by the awareness of the dangers of synthetic cosmetics and benefits of natural-based cosmetics on the skincare and management of skin disorders. Besides naturally formulated cosmetics being biodegradable, they also contain ingredients which are chemically beneficial to human skin. Milk-based cosmetics are very promising since milk is rich in essential components such as lactoferrins, vitamins, and lactic acids, which have shown therapeutic properties against disorders such as skin cancer, acne scars, and dandruff. One of the milk that is very promising in the cosmetics industry is the camel milk. Currently, there is limited information in literature regarding the use of camel milk in cosmetics and their benefits. Camel milk stands out from bovine milk following its unique therapeutic properties and chemical composition, making it a potential ingredient for skincare and haircare products such as bath soaps and shampoos. The aim of this paper is to review the available literature on camel milk composition and evaluate the contribution of camel milk constituents to cosmetics.

MAIN CHARACTERISTICS OF CAMEL MILK AND VITAMIN COMPOSITION OF SHUBAT

The article presents the main characteristics and results of studies of the chemical composition of camel milk and shubat during the winter period, produced in the economy of the Almaty region. Milk consumption of almost all types, except cow's milk, has increased by 17% over the past 50 years in all countries. Studies have revealed the potential value of camel milk in the treatment of various human diseases such as asthma, tuberculosis, jaundice and diseases of the gastrointestinal tract. The conducted research is based on the requirements of relevant regulatory documents and includes the results of the study of this topic by both Kazakhstani and foreign scientists. We determined that in winter, the fat content of camel milk exceeds the average values by 0.57% and amounted to 5.14%. The protein and casein content turned out to be lower than the average data by 0.26% and 0.59%, respectively. The lactose content of milk sugar is below average. It was also found that during the fermentation process, the amount of vitamins B1, B2, B3 and B5 increased by 12-85% compared with their content in the original camel milk. These results are an important contribution to the study of the nutritional properties of camel milk and shubat, as well as their potential use in the food and medical industry.

Development of camel milk cheese technology and research of qualitative characteristics

Recently, interest in the production of camel milk and products from it has increased due to its nutritional and medicinal properties, including camel milk cheeses.In this study, the technology of cheese from non-pasteurized camel milk using mesophilic and thermophilic starter cultures was developed. The composition of camel milk and its microbiological safety indicators were studied. Next, three experimental types of camel milk cheese were prepared, where the physico-chemical composition, cheese yield, mineral composition and organoleptic parameters were determined. Thus, the content of the mass fraction of fat in the studied samples ranged from 25.45 to 22.13%. The mass fraction of solids for all samples was in the range of 50.50-62.30%; ash content was 3.05-3.65%; and the mass fraction of proteins was 17.49, 22.19%, respectively, in the control sample, cheese using mesophilic and thermophilic starter cultures. The cheese yield ranged from 115.20g/l to 137.98 g/l. The mineral composition of camel milk cheese showed that macronutrients such as Na, Mg, Ca, K, P. predominate in all samples. Also, all experimental samples of camel milk cheese had high organoleptic characteristics.

Lipidomic and proteomic profiling identifies the milk fat globule membrane composition of milk from cows and camels

This study was designed to detect lipidomic and proteomic differences in the milk fat globule membrane (MFGM) fractions of cow and camel milk samples. In total, 353 lipid species were detected in these analyses, including 77 PEs, 30 PCs, 28 PIs, 59 SMs, 54 Cers, 13 LPCs, 14 LPEs, 20 PSs, and 4 PGs. These included 54 polar lipid species that differed significantly in abundance between cow and camel milk. Glycerophospholipid metabolism was identified as a core metabolic pathway associated with camel milk composition. Furthermore, 547 proteins exhibiting differential abundance were identified by a label-free proteomics methodology when comparing samples of MFGMfrom camels and cows. Of these proteins, those that differed most in expression between these groups were associated with metabolic pathways, including endoplasmic reticulum activity, endocytosis, and PI3K-Akt signaling. In conclusion, our findings provide a more thorough understanding of the composition of MFGM and its physiological significance, hence offering robust evidence for the potential utilization of camel milk as a nutritional resource in future developments.

Determination of the fatty and amino acid composition of camel milk, milk powder and shubat

Camel milk is considered an essential source of nutrition and an effective remedy with healing properties in treating several diseases. Shubat, a fermented drink made from camel milk, contains easily digestible proteins, determining its nutritional value. Meanwhile, few studies have analysed the fatty and amino acid composition of Bactrian camel milk, milk powder and shubat in Kazakhstan. In this paper, we used the gas chromatography-mass spectrometry method to determine milk the fatty and amino acid composition of Kazakhstan camel milk and camel milk powder and submit samples. As a result, significant differences in the fatty acid and amino acid compositions were observed among samples of raw milk, milk powder and shubat. differences were found in all amino acids. The most representative fatty acids in the three groups were С16:0, С18:0, С18:1n9c, С14:0 FAs. In camel milk samples, among indispensable amino acids, lysine (29.64%) was the highest in concentration, followed by methionine (25.68%). Some polyunsaturated fatty acids (PUFAs) such as С18:3n3c, С20:4n6, С18:3n3c, С20:3n3c 8,11,14 were found only in shubat samples. Furthermore, we revealed a significant decrease in both dispensable (DAA) and indispensable (IDAA) contents in camel milk powder. Meanwhile, an increase in the quantitative content of amino acids has been observed in shubat, especially in threonine (166.86%), aspargine (156.34%), alanine (114.48%), etc. The results provide a theoretical basis for additional studies of camel milk composition of Bactrian camel in Kazakhstan.

Immunomodulatory Effects of Bacterial Toll-like Receptor Ligands on the Phenotype and Function of Milk Immune Cells in Dromedary Camel

(1) Toll-like receptors (TLR) are a family of pattern recognition receptors that sense distinct molecular patterns of microbial origin. Although the immune cell composition of camel milk has been recently described, host-pathogen interaction studies in the camel mammary gland are still scarce. The present study aimed to use a whole milk stimulation assay for investigating the modulatory effect of selected Toll-like receptor (TLR) ligands on the phenotype and function of milk immune cells. (2) Methods-camel milk samples (n = 7) were stimulated in vitro with the TLR4 ligand LPS or the TLR2/1 ligand Pam3CSK4, and separated milk cells were evaluated for stimulation-induced shape change, the expression of cell surface markers, phagocytosis, apoptosis, ROS production, and NETosis. Stimulation with PMA was used as a control stimulation. (3) Results-all stimulants induced shape change in milk cells, change in the expression of several cell markers, and increased cell apoptosis and NETosis. In addition, stimulation with Pam3CSK4 and PMA was associated with enhanced ROS production, while only PMA stimulation resulted in enhanced bacterial phagocytosis by milk immune cells. (4) Conclusions-our data indicates selective modulating effects of the TLR ligands LPS and Pam3CSK4 on camel milk phagocytes. These results may have implications for the use of synthetic TLR agonists as immunomodulatory adjuvants of the immune response to intra-mammary vaccines against mastitis pathogens.

Effect of Production System on Chemical Composition and Macro-Minerals of Sudanese camels Milk

Purpose: This study was conducted to determine the production system effect on camel milk composition and macro-elements content in Sudan.&#x0D; Methodology: Sample purchased from camel milk production markets (Albutana- Tumbool, Kordfan-Elobied, and Khartoum-Alsalam market) in 6 replicates.&#x0D; Findings: There were no difference in moisture, and protein % among camel milk from different area, on the other hand there were significantly different in fat and ash content % with highest values for Khartoum camel milk and lowest values for Kordofan camel milk. Macro-minerals (Na, K, Mg, Ca, and P) content in camel milk were determined and there was different content. Ca, Na, K, Mg and P higher in Khartoum camel milk and lowest content values for Kordofan camel milk. The study was extended to determine soil macro-elements contents in Albutana and Kordofan areas which were fed by grazing system, and ignored soil in Khartoum whereas camels lives in a farm.&#x0D; Unique contribution to theory, practice and policy: Camels produce more milk of high nutritional quality and for a longer period of time than other species in an environment that might be rightly termed as hostile in terms of extreme temperature, drought and lack of pasture, in Sudan camel’s milk constitutes the sole diet of camel herders for considerable periods and they rely completely on camel’s milk for more than month without having drinking water especially during the migratory routes. Camel milk from different areas and production system had different chemical content in fat and ash % and similar in moisture and protein %, within the same season. However, macro-minerals in camel milk increasing by soil macro minerals contents specially on grazing system.

Camel milk composition by breed, season, publication year, and country: A global systematic review, meta-analysis, and meta-regression.

Camel milk consists of an essential macro/micronutrient for human nutrition in the arid and urban regions. This review study aimed to use meta-analysis statistical techniques for assessment and correction of publication bias, exploration of heterogeneity between studies, and detailed assessment of the effect of a comprehensive set of moderators including breed, season, country, year of publication, and the interaction between composition elements. This could provide a single synthesis of the camel milk composition to warrant strong generalizability of results, examine variability between available studies, and analyze differences in camel milk composition among different exposures. Such a finding will aid future researchers and health professionals in acquiring a more precise understanding of camel milk composition and drawing more clinical implications. Six searching databases and bibliographic were used including PubMed/MEDLINE, ScienceDirect, Springer, EBSCOhost, Scopus, and Web of Science from January 1980 to December 2021. The DerSimonian-Laird estimator was used to create the current random-effects meta-analysis. This systematic review and meta-analysis included a total of 7298 camel milk samples from 23 countries. This review comprises 79 studies published in the English language on or after 1980, including a subgroup of 117 analyses consisting of seasons, sub-breeds, and countries. The contents of macro/micronutrients in camel milk were identified as follows: protein, 3.17%; fat, 3.47%; lactose, 4.28%; ash, 0.78%; and total solids, 11.31%; calcium, 112.93mg/100g; iron, 0.45mg/100g; potassium, 116.13mg/100g; magnesium, 9.65mg/100g; sodium, 53.10mg/100g; zinc, 1.68mg/100g; vitamin C, 5.38mg/100g; vitamin A, 0.36mg/100g; vitamin B1 ,0.05mg/100g; vitamin B2 , 0.13mg/100g; vitamin B3 , 0.51mg/100g; vitamin B6 , 0.09mg/100g; and vitamin B12 , 0.0039mg/100g. Our meta-regression analysis found that fat and total solids were statistically significant moderators of protein; moreover, total solids content is a statistically significant moderator of fat. Discrepancies observed in camel milk profiles are dependent upon several factors, including number of included studies, number of samples, different analytical techniques, feeding patterns, camel's breeds, geographical locations, and seasonal variations.

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

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.

Feasibility study and optimization of infant formula production using a mixture of camel milk and cow milk

Breast milk is the best food for the baby and infant formula is an essential food for infants who are deprived of breast milk. There has been a lot of research on the optimization of infant formula that uses different milks. The composition of camel milk is close to human milk and is important in terms of nutritional properties, non-food allergy and medicinal value and therapeutic applications, and this can be an appropriate alternative to cow’s milk in infant formula. In the present study, the effect of replacing cow’s milk with camel’s milk in infant formula was investigated. The number of treatments was determined by using the Mixture Design method and the necessary tests were performed for infant formula and physicochemical and qualitative tests including moisture, dry matter, measurement of color parameters, density, particle size, insoluble index, pH, acidity, total sugar, fat, protein, ash, vitamin C, minerals, aflatoxin M1, wettability acceptable and scorched particles were done. The results showed that adding camel’s milk to cow’s milk could meet 87.3% of our expectations for the production of infant formula from camel’s milk and not have an adverse effect on the physicochemical properties of the formula.