Effect of Fermentation Process on the Improvement of Nutrition Value of Camel MilkDownload PDF
This study was carried out to determine the effect of fermentation process using lactic acid bacteria on nutrition value of camel milk . The sample of camel milk has been collected from local market and kept at -18OC and well prepared biochemical tests were done. The average chemical characteristics were 88.8 moisture, 0.87% ash 2.4% proteins, 4.1% fats, 11.5% total solids, 0.79% acidity and 4.4 pH. Vitamin C decreased from 7.3 to 5.9mg/100g in fermented milk In this an increase concentration in amino acids, fatty acids and organic acid were observed after fermentation process.
Key words: Camel, milk, fermentation, nutrition