IJMCR ISSN: 2321–3124
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Article Published In Vol.2 (Jan-Feb-2014)

Effect of Fermentation Process on the Improvement of Nutrition Value of Camel Milk

Author : Abdulaziz S. Bahobail Abdelrahim A. Ali and Abdallah A. Alyan

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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

 

 

 

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