Effect of freeze-drying on camels milk nutritional properties

Ibrahim A. H., . and Khalifa S. A., . Effect of freeze-drying on camels milk nutritional properties. pp. 1438-1445. ISSN 22317546

The purpose of this research was to study the effect of freeze-drying process on camels milk nutritional characteristics compared with fresh milk. The results showed that the protein casein whey proteins lactose and ash percentage were significantly higher (P 0.05) in freeze-dried skim milk than fresh milk. The average of mineral contents in reconstituted freeze-dried skim camels milk was slightly higher than that of fresh camel milk except Ca K and P contents. On the other hand freeze-dried skim camels milk had a slightly higher concentration of water-soluble vitamins except vitamin C. Vitamins B A D and E showed relatively stable values after freeze-drying treatment. Freeze-drying process skim camels milk was characterized by slightly higher contents of all amino acids. Freeze-dried whole milk showed higher contribution of Protein efficiency ratio Biological value and Net protein utilization than that of fresh whole milk. Freeze-dried process had a little effect on fatty acid profile in camel milk fat. Nutritional properties of lyophilized camels milk remained basically unchanged compared with fresh milk.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(04)%202015/(19).pdf

Abstract

The purpose of this research was to study the effect of freeze-drying process on camels milk nutritional characteristics compared with fresh milk. The results showed that the protein casein whey proteins lactose and ash percentage were significantly higher (P 0.05) in freeze-dried skim milk than fresh milk. The average of mineral contents in reconstituted freeze-dried skim camels milk was slightly higher than that of fresh camel milk except Ca K and P contents. On the other hand freeze-dried skim camels milk had a slightly higher concentration of water-soluble vitamins except vitamin C. Vitamins B A D and E showed relatively stable values after freeze-drying treatment. Freeze-drying process skim camels milk was characterized by slightly higher contents of all amino acids. Freeze-dried whole milk showed higher contribution of Protein efficiency ratio Biological value and Net protein utilization than that of fresh whole milk. Freeze-dried process had a little effect on fatty acid profile in camel milk fat. Nutritional properties of lyophilized camels milk remained basically unchanged compared with fresh milk.

[error in script]

Item Type:	Article
AGROVOC Term:	Freeze-drying
AGROVOC Term:	Camel milk
AGROVOC Term:	Nutritional status
AGROVOC Term:	Protein content
AGROVOC Term:	Ash content
AGROVOC Term:	Casein
AGROVOC Term:	Lactose
AGROVOC Term:	Vitamin content
AGROVOC Term:	Protein efficiency ratio
AGROVOC Term:	Amino acids
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22138

Actions (login required)

View Item