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
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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