Assessment of Physiochemical Properties of Camel Milk Samples from Farms and Sale Points in Khartoum State, Sudan

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LM Warsma and I E M El Zubeir

Department of Dairy Production, Faculty of Animal Production, University of Khartoum, Khartoum North, Sudan

Correspondence to: I E M El Zubeir, Department of Dairy Production, Faculty of Animal Production, University of Khartoum, P. O. Box 321, Khartoum North, Sudan. E-mail:Ibtisamelzubeir17@gtmail.com, Ibtisam.elzubeir@uofk.edu

Received: March 03, 2020; Accepted: April 29, 2020; Published: May 05, 2020

Copyright: ©2020 Warsama LM, et al.

Citation: Warsama LM and Zubeir EL I. Assessment of Physiochemical Properties of camel milk samples from farms and sale points in Khartoum State, Sudan. J Dietetics Food Technol. 2020; 1(1):005.

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Abstract

Background: Camel milk and its products have always playing an important role in the diet of the population in the rural areas of Africa, Asia and the Middle East.

Methods: This study was conducted on fifty raw camel milk samples collected randomly from farms and sale points in Khartoum State. Twenty five milk samples were collected during each summer and winter from the same sources. The physiochemical properties of the milk samples were examined for fat, SNF, density, protein, lactose and acidity.

Results: The average of fat content of raw camel milk was higher (3.7%±0.16%) during winter season, whereas SNF, lactose and density were high during summer season (8.5%±0.15%, 4.5%±0.0±8% and 1.030 g/cm3, respectively). Protein and acidity revealed similar values during different seasons. The average of fat content of camel milk samples collected from dairy farms was higher (3.1% ± 0.1%) than that collected from the sale points. The SNF, density, protein and lactose of camel milk samples collected from different sources revealed similar values (8.3% ± 0.15%, 1.02g/ cm3±0.0g/cm3, 3.2% ± 0.0%, and 4.4% ± 0.08%, respectively. The acidity of camel milk samples was 0.14% ± 0.0% and 0.15% ± 0.0% during winter season and it was 0.15% ± 0.0% and 0.14% ± 0.0% for samples collected from sale points and farms, respectively.

Conclusion: The study concluded that variations in the compositional content of camel milk might be due seasons rather than the sources from which the milk was collected.

Keywords

Camel Milk; Composition; Season; Farms; Sale Points; Sudan

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