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Nutritional value and sanitary evaluation of raw Camel's milk

Ahmed Abdel-Hameid Ahmed, Rasha Galal Sayed and Mohammed Sayed.

The present study was carried out to investigate the nutritional value and hygienic status of fresh camel's milkcollected for a period of 12 weeks (on weekly basis). The milk samples were divided into two portions understerile conditions. The 1st portion was examined for the gross composition (total solids, solids non fat, moisture,fat, protein, lactose and chloride). The 2nd portion was examined for the sanitary condition through monitoringsensory evaluation, acid value and determination of fecal contamination. Wide variation was observed in thechemical analysis of the different milk constituent. The global mean values of total solids, solids non fat, fat,protein, lactose, chloride, and moisture were 10.8 ± 0.3, 7.9 ± 0.2, 2.84 ± 0.2, 4.02 ± 0.1, 3.8 ± 0.1, 0.15 ±0.003, and 89.5 ± 0.4% respectively. The results of sensory evaluation indicated that the color was the mostaccepted attribute has the best score 7.9 and graded very good, then odor scored 6.8 and graded as slight good.The taste, over all acceptability (OAA) and flavor had fair grades and scored 5.4, 5.4 and 5.3 respectively. Theaverage content of titratable acidity was 0.21 ± 0.01%. The bacteriological analysis revealed that coliforms,fecal coliforms and E. coli were detected among the study period with incidence varied from 28.6 to 100% forcoliforms and 28.6 to71.4% for both fecal coliform and E. coli. Also, this study revealed presence of a relationbetween frequency distribution of coliforms and sensory scores.

Key words: Camel's milk, Nutritional value, Sanitary, Sensory evaluation, Growth composition

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