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Effect Some Heat Treatment of Camel Milk in properties Chemical During Different Storage Times | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 15, Issue 4, 2015, Pages 177-184 | ||
| Authors | ||
| Mohammed A. Jasim; Mahmoud A. Ayed | ||
| Abstract | ||
| This study was carried out evaluate the effect of several heat treatments on the properties of chemical and physical of camel milk during different periods of storage. Milk samples were divided into five treatments, these treatments from the first to the fifth were stored at ambient temperature, refrigerator, freezing, pasteurization and stored in the refrigerator, and the fifth treatment sterilized and stored refrigerator, respectively, Tests conducted on milk in time zero and then every three to seven days. The results shown that milk fat significant increased after sterilizing milk as amounted rate 2‚82% compared with raw milk, which was 2,75% and the resulting sample storage at room temperature to obtain a reduction in milk fat content compared with the beginning of storage, as well as the rise in the proportion of earned protein after pasteurization and sterilization of milk as amounted rate 2,95 and 3,07%, respectively, compared with the raw milk sample, also increase incidence in the ratio after storage in ambient temperature. Results also shown that the lactose content of camel milk increase after pasteurization of milk as amounted rate 4,57% compared with the raw milk sample, which was 4,48% while, sterilized milk resulted to lower the proportion of lactose and the cause of storage at ambient temperature in the refrigeration to for significant decrease. Values (pH) increased after the pasteurization of milk, but decreased after sterilization of milk and also decrease in the value (pH) after milk storage in ambient temperature and refrigeration. While, the total acidity decreased after pasteurization milk, but increased after the sterilization of milk and increase in total acidity after stored in ambient temperature and refrigerated. | ||
| Keywords | ||
| Camel Milk; chemical composition; fat | ||
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