Premium
Chemical Composition and Nutritional Quality of Camel Milk
Author(s) -
SAWAYA W. N.,
KHALIL J. K.,
ALSHALHAT A.,
ALMOHAMMAD H.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13200.x
Subject(s) - chemistry , riboflavin , lactose , food science , camel milk , casein , vitamin , composition (language) , oleic acid , niacin , total dissolved solids , pantothenic acid , myristic acid , chromatography , palmitic acid , biochemistry , fatty acid , philosophy , linguistics , environmental engineering , engineering
The chemical composition and nutritional quality of camel milk was studied. Results showed 11.7% total solids, 3.0% protein, 3.6% fat, 0.8% ash, 4.4% lactose, 0.13% acidity and a pH of 6.5. The levels of Na, K, Zn, Fe, Cu, Mn, niacin and vitamin C were higher and thiamin, riboflavin, folacin, vitamin Bt 12 , pantothenic acid, vitamin A, lysine and tryptophan were relatively lower than those of cow milk. Gas liquid chromatography analysis of milk fat showed a molar percent of 26.7 for palmitic, 25.5 oleic, 11.4 myristic, and 11.0 palmitoleic. In vitro protein digestibility and calculated protein efficiency ratio values were 81.4% and 2.69, respectively, based on 90.0% and 2.50 for ANRC‐Casein.