Factors Affecting Chemical Properties of Camel Milk
Journal Title: Scientia Agriculturae - Year 2016, Vol 16, Issue 2
Abstract
This study was carried out with main objective is to assess factors affecting chemical properties of camel milk. Milk samples were collected from lactated camels of Camel Research Centre farm belonging to the University of Khartoum. Camels were kept under semi closed system. Analysis of variance was run to detect affecting of the studied factors on camel milk properties. The study revealed that the average chemical properties of camel milk for the: total solid, protein, fat, ash, lactose content and acidity were 13.62%, 4.35%, fat 4.59%, ash 0.84, lactose 3.79% and 0.19, respectively. The results showed that the udder halves had insignificant (P>0.05) influence on chemical properties of milk. However, the results indicated that the stage of lactation significantly (P<0.01) influenced total solid and fat content; and animals lactated > one year had significantly greater total solid and fat content (15.10 and 5.55%) than those camels lactated < one year (12.14 and 3.61%); but protein, lactose, ash content and acidity were insignificantly (P>0.05) affected by stage of lactation. The results showed that the camel ecotype had insignificant (P>0.05) influence on the all chemical properties, except ash was significantly (P<0.05) affected by camel ecotype; the milk of Rashidi ecotype had significantly greater ash (0.87%) than the milk of Arabi ecotype (0.80%).
Authors and Affiliations
Enaam M Idrees, Ibrahim A Ishag, Mohamed O Eisa
Keywords
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- EP ID EP128601
- DOI 10.15192/PSCP.SA.2016.16.2.4953
- Views 94
- Downloads 0
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