Effect of Fermentation Process on the Improvement of Nutrition Value of Camel Milk
Pages : 78-82Download 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