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

Abstract

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.