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Effect of Heat Treatments on the Constituents of Camel Milk

Effect of Heat Treatments on the Constituents of Camel Milk

Arab Khan Lund1*, Atta Hussain Shah2, Gul Bahar Khaskheli2, Mool Chand Malhi3, Ahmed Sultan Jatoi4, Abdul Samad Mangsi5 and Asad Ali Khaskheli6

1Department of Meat Technology, Shaheed Benazir Bhutto University of Veterinary and Animal Sciences, Sakrand-67210
2Department of Animal Products Technology, Sindh Agriculture University, Tandojam
3Department of Animal Physiology, Sindh Agriculture University, Tandojam, Pakistan
4Department of Poultry Production, Shaheed Benazir Bhutto University of Veterinary and Animal Sciences, Sakrand-67210, Pakistan
5Department of Dairy Technology, Shaheed Benazir Bhutto University of Veterinary and Animal Sciences, Sakrand-67210 
6Department of Animal Nutrition, Shaheed Benazir Bhutto University of Veterinary and Animal Sciences, Sakrand-67210, Pakistan.
 
* Corresponding author: aarabbaloch@gmail.com

ABSTRACT

Heating is an essential step in the dairy industry. This study was carried out in order to observe the influence of heating and time combinations (63°C/30min; T1, 72°C/15sec; T2 and 100.17°C/10min; T3) on physical and chemical characteristics of camel milk. The physical characteristics; pH value, acidity, specific gravity, viscosity (cP) and chemical constituents; ash, casein number (CN), non-casein (NCN), whey protein nitrogen (WPN) and whey protein denaturation (WPD) were significantly (p<0.05) varied at different heat treatments in contrast to control (T0). The variation was also observed in conductivity, refractive index, moisture, fat, protein and lactose content, however, it was non-significant (p>0.05). Results are concluded that the nitrogen fractions markedly affected by different heating and time combinations followed by physical properties while less effect on the chemical components of milk ultimately nutritive value.

 

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Pakistan Journal of Zoology

August

Vol. 54, Iss. 4, Pages 1501-2001

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