Chemical Composition and Nutritional Quality of Camel Milk
Wajih N. SawayaThe authors are affiliated with the Food Science & Nutrition Section, Regional Agriculture & Water Research Center, Ministry of Agriculture and Water, P.O. Box 17285, Riyadh 11484, Saudi ArabiaJehangir K. KhalilThe authors are affiliated with the Food Science & Nutrition Section, Regional Agriculture & Water Research Center, Ministry of Agriculture and Water, P.O. Box 17285, Riyadh 11484, Saudi ArabiaA. AL‐SHALHATThe authors are affiliated with the Food Science & Nutrition Section, Regional Agriculture & Water Research Center, Ministry of Agriculture and Water, P.O. Box 17285, Riyadh 11484, Saudi ArabiaHUSSEIN M. AL‐MOHAMMADThe authors are affiliated with the Food Science & Nutrition Section, Regional Agriculture & Water Research Center, Ministry of Agriculture and Water, P.O. Box 17285, Riyadh 11484, Saudi Arabia
1984en
ABI
Аннотация
ABSTRACT The chemical composition and nutritional quality of camel milk was studied. Results showed 11.7% total solids, 3.0% protein, 3.6% fat, 0.8% ash, 4.4% lactose, 0.13% acidity and a pH of 6.5. The levels of Na, K, Zn, Fe, Cu, Mn, niacin and vitamin C were higher and thiamin, riboflavin, folacin, vitamin Bt 12 , pantothenic acid, vitamin A, lysine and tryptophan were relatively lower than those of cow milk. Gas liquid chromatography analysis of milk fat showed a molar percent of 26.7 for palmitic, 25.5 oleic, 11.4 myristic, and 11.0 palmitoleic. In vitro protein digestibility and calculated protein efficiency ratio values were 81.4% and 2.69, respectively, based on 90.0% and 2.50 for ANRC‐Casein.
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