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The effects of different temperatures on camel milk pasteurization | ||
| علوم و فنون دامپروری | ||
| Volume 10, Issue 40, December 2021, Pages 75-82 PDF (1.24 M) | ||
| Document Type: Research Paper | ||
| DOI: 10.22092/aasrj.2021.126097 | ||
| Authors | ||
| S. A. Hoseini* ; M. H. Fathi; S. M. Rahimi; M. Hamati | ||
| Abstract | ||
| Camel milk contains all the nutrient components found in cow's milk and is even richer in iron, Lactoferrin and vitamin C. Its proteins have a slight resistance to heat and, after applying the high temperature, go to denaturation and reduce their quality. The purpose of this project was to find a method that pasteurizes the camel milk at low temperature and long time, and the final product in the tests is tested as a pasteurized milk with a high maintenance time and the destruction of harmful microorganisms in the reference centers. Ten healthy camels were sampled at the same conditions and samples were exposed to 4 °C. Then each sample was exposed to 55, 65 and 90 °C, and the sample was analyzed for phosphatase and microbial load, and fat and protein content. The data were analyzed by SAS 9.1 software. The results showed that the presence of coliforms and E. coli bacteria was not positive in any samples of raw and warmed milk. Peptide changes was observed at 90 °C. It can be concluded from the findings of this study that the pasteurization of camel milk using the LTLT method (at 65 °C), in addition to maintaining the therapeutic properties of camel milk, can also eliminate harmful microorganisms. | ||
| Keywords | ||
| Camel Milk; Pasteurization; Microbial count | ||
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