Journal of Food, Agriculture and Environment




Vol 8, Issue 3&4,2010
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Variations of physical and chemical properties and minerals and vitamins composition of camel milk from eight locations in Jordan


Author(s):

Muhammad H. Aludatt 1*, Khalil Ereifej 1, Abdulaziz M. Alothman 2, Ali Almajwal 2, Hana Alkhalidy 1, Abdel Rahman Al-Tawaha 3, Inteaz Alli 4

Recieved Date: 2010-08-10, Accepted Date: 2010-11-08

Abstract:

Camel milk was collected from eight locations in Jordan from north to south and was subjected to chemical and physical properties and vitamins and minerals contents. There was a wide variation in the chemical composition of camel milk collected from different locations with ranges of 21.0 (Al Jweideh) to 24.9% (Wadi Araba) for crude protein, 28.2 (Wadi Araba) to 45.8% (As Safawi) for fat, 6.1 (As Safawi) to 7.3% (Wadi Araba) for ash, 23.8 (As Safawi) to 41.0% (Al Jweideh) for lactose and 10.5 (Al Qatrana) to 17.2% (As Safawi) for dry matter. Camel milk acidity ranged from 0.12 to 0.15% and no significant differences were found in specific gravity values (1.01–1.03 g/ml) for milk collected from different locations. Refractive Index values varied significantly and ranged between 1.3470 (Al Qatrana) and 1.3524 (Al Khalidyah). Total soluble solids ranged between 9.5 (Al Jweideh) and 12.9% (Al Khalidyah). For minerals content of camel milk collected from different locations, variations were significant for all analyzed minerals except for copper, iron and manganese. This study recommends using camel milk as a nutriceutical and functional food. The camel milk could be used as a new product in food technology.

Keywords:

Camel, milk, Al Khalidyah, Al Hazeem, Al Umari, As Safawi, Al Hamra, Al Qatrana, Wadi Araba, Al Jweideh


Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 3&4
Category: Food and Health
Pages: 16-20


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