DETERMINATION OF VOLATILE COMPOUND IN FERMENTED CAMEL MILK BY GC-MS

Camel milk is important in sustainable development and in ensuring the nutritional needs of future generations. Thus, this study focuses on camel milk products. Volatile compounds were investigated for fresh camel milk and fermented camel milk using a mixture of the starter bacteria formed of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The results showed difference in quality of volatile compounds in fresh camel milk from those found in fermented camel milk, with the presence of compounds such as -:9,12,15 Octadecatrienoic acid, 2-[(trimethylsilyl) oxy]1[( trimethylsilyl ) oxy] methyl] ethyl ester, (Z,Z,Z), cis-13 Eicosenoi cac id, pyridazine2,7Diphenyl -1,6dioxopyr idazino [4,5:2',3'] pyrrolo[4',5'-d] ,Octa-decanoic acid,4-hydroxy-, methyl ester, Stearic acid, 3(octadecyloxy) propyl ester, 1,2-Propanediol, diacetate, Glycine, N-[(3à,5á,7à,12à)-24-oxo-3,7,12-tris [(trimethylsilyl)oxy]cholan-24-yl]-, methyl ester, ethyl allocholate iso1.82, Octasiloxane hexadecamethyl. In fresh camel milk either the compounds that were diagnosed in fermented camel milk were included on, such as tertHexadecanethiol, glycerin Desulphosinigrin. The results indicated that many volatile compounds were found in fresh and fermented camel milk, with a clear difference in quality and concentration. In conclusion, the use of the starter bacteria produced an obvious change in the flavor of fermented camel milk. INTRODUCTION Number of camels in Iraq increased in the period 1995-2014 from 5,400 to 62,000 camel heads (FAO, 2014). Production of camel milk is one of the most important goals to achieve food and agricultural interdependence in Iraq. Moreover, camel milk substantially contributes in the sustainable development through camel milk products and dairy products. One of these products is fermented camel milk. The fermentation process is one of the most important food industry methods, especially in the field of food preservation technology. It results in desired changes in food making it more popular in terms of taste, and it has a role in preventing the growth of pathogenic microorganisms (Mufandaedza et. al., 2006; Mosha& Vicent, 2004). Naturally fermented camel milk forms a large part of the diet in the desert and semi-desert regions of East Africa (Farah et. al., 1990). It is also used in the manufacture of a number of dairy products such as fermented milk, yoghurt (Elayan et. al., 2008) (Hashim et. al., 2008). Furthermore, it has a medical importance as an antidote to many infectious diseases, cancers, and diabetes. On the other hand, camel's milk maybe suitable for drinking and the remainder of it, is used to feed young camels (Yagil et. al., 1984) or may be converted into fermented milk by leaving milk for several hours in pottery or leather containers (Yagil and Etzion, 1980; Ramet, 2001). One of the products of fermented milk is Suusac. It is natural yeast as it is made during self-fermentation and under room temperature for one to two days (Lore et. al., 2005). In general, lactic acid bacteria (LAB), which is a substance that is added to food, is generally recognized as safe (GRAS) for human consumption (Aguirre & Collins, 1993).