Effect of Fortifying Camel Milk with Sheep Milk on the Processing Properties, Chemical Composition and Acceptability of Cheeses

This study investigates the properties of cheeses made from camel milk, sheep milk and their mixtures. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel＇s milk was mixed with sheep＇s milk at the levels of 25%, 50% and 75%. Then, the cheeses were stored for 21 days in the whey at room temperature （37-40 ~C）. The study revealed that fortifying camel＇s milk with sheep＇s milk improved the processing properties of camel milk for cheese making. The addition of 50% sheep＇s milk to camel＇s milk reduced the coagulation time to about 46.15%. The addition of 25%, 50% and 75% sheep＇s milk to camel＇s milk revealed yield of 13.76%, 21.33% and 26.2%, respectively. However, the cheese made from pure camel＇s milk and sheep＇s milk revealed yield of 10.66% and 23.53%, respectively. There were significant （P 〈 0.001） differences in total solids, protein, fat, ash, acidity and overall acceptability among the cheeses made from different types of milk. The cheeses made from camel＇s milk after addition of 75% and 50% sheep＇s milk were the most acceptable compared to other cheeses. Hence sheep＇s milk could be added to camel＇s milk for improvement of cheese properties.

Comparative Alternative Medicinal （CAM） Properties in Camel Milk for Treatment of Epidemic Diseases

This communication brings scientific evidence to explain the basis for efficacy of camel milk, especially on diseases where the immune system is compromised. Camels （Camelu sdromedarius） have very small and active antibodies, nanaobodies. Their special properties are being used by the USA Department of Homeland Security as bio-receptors to determine which substance could be used in a biological warfare attack. The antibodies are part of the ＂protective proteins＂ in camel milk. These include potent antibacterial, antiviral and antifungal properties. Camel milk antibodies are, in fact, ＂nanobodies＂. They are not destroyed in their passage through the stomach. These nanobodies are responsible for data concerning the use of camel milk in autoimmune diseases. Various diseases treated with camel milk are presented, as is the mode of action. The effect of pasteurization on activity of camel milk is presented as a way to overcome the need for heat. This is accomplished by presenting ＂pathogen-free＂ camel milk. The antibodies are part of the ＂protective proteins＂ in camel milk. These include potent antibacterial, antiviral and antifungal properties. The effect of pasteurization on activity of camel milk is presented as a way to overcome the need for heat. This is accomplished by presenting ＂pathogen-free＂ camel milk.

Thermal Degradation and Decomposition Kinetics of Freeze Dried Cow and Camel Milk as well as Their Constituents

A study was conducted to evaluate thermal properties and degradation kinetic parameters of FD cow milk and camel milk powder. FT-IR was used to confirm the fat removal from the whole milk powder. Differential Scanning Calorimetry （DSC） was used to study the thermal transitions. DSC thermograms of WMP showed a two-step endotherm, the former at lower temperatures （cow milk 16-35 ℃, camel milk 25-60 ℃） and the later at higher temperatures （cow milk 75-125 ℃, camel milk 90-160 ℃）. The main difference observed between cow and camel milk was peak maximum temperature for fat melting, AH and other decomposition temperatures. The enthalpy of fat melting was 2.314 J/g and 3.397 J/g for cow and camel milk respectively. Thermogravimetric Analysis （TGA）/derivative thermogravimetric analysis （DTG） also showed two steps degradation. The first step involves lactose degradation and second step corresponds to combined degradation of protein and fat. Hence logβ vs 1000/T was plotted separately for individual components to determine cumulative value of activation energy using Flynn-Wall-Osawa method.

Constraints on Camel Meat and Milk Marketing and Strategies for Its Improvement in Northern Kenya

A survey to identify constraints and design strategies to improve the camel milk and meat value chains was conducted in northern Kenya using Participatory Integrated Community Development （PICD）, Focus Group Discussions （FGD）, among other methods. In a second step, field testing of an intervention on milk and meat hygiene was carried out at household level. Survey results indicated that about 50% of marketable camel milk was not sold, 30% of marketed camel milk per annum was sold in sour state at US$ 0.13 lower that the price of a litre of fresh milk while processed meat got spoiled along the chain. Annual economic losses associated with milk spoilage were estimated at US$ 961,538.5. Preliminary findings of the field testing indicated that an additional 3 million litres of camel milk was sold in fresh state, giving an annual saving of US$ 384,615.4. Increased profitability of up to 60% compared to 30% before the intervention was reported among nyirinyiri processors. In conclusion, economic potential of the camel could be fully exploited by facilitating adoption of interventions such as hygiene, among others at all levels of the camel milk and meat value chains.

Physico-chemical and Microbiological Analysis of Algerian Raw Camel＇s Milk and Identification of Predominating Thermophilic Lactic Acid Bacteria

The dromedary camel （Camelus dromedarius） is a significant socioeconomic importance in several arid and semi-arid regions of North Africa and Middle East, and its milk constitutes an important component of human diets in these regions. The camel milk plays a vital role in the food of the Algerian nomads in the Sahara. During February and September, 20 samples of the raw camel＇s milk were taken starting from different livestock of camels from three different Sahariennes regions （Bechar, EI-Bayadh and Naama）. These 20 collected samples were analyzed by physico-chemical and microbiological methods. The results of physicochemical analyze obtained from two hot and cold seasons are respectively the following： T ~C （35.83 and 33.95）, pH （6.36 and 6.49）, density （1.031 and 1.032）, dornic acidity （18.6 and 18.3 ~D）, dry matter （93.4 and 144.8 g/L）, fat contents （30 and 52.1 g/L）, total protein （26.3 and 33.1 g/L） and ashes （7.46 and 8.66 g/L）. The protein profile obtained by electrophoretic analysis （SDS-PAGE） showed that camel milk contains several types of proteins and some have a molecular weight identical to major proteins of the cow＇s milk. The final results showed that camel milk has generally a comparable composition to that of bovine milk. The microbiological analysis, of these samples, detected a significant number of the total microflora, Staphylococcus aureus and total coliforms. The absence of Clostridium and fecal coliforms was observed. Several species of lactic acid bacteria were detected such as Lactococcus lactis subsp, lactis, Lactococcus lactis subsp, lactis biovar, diacetylactis, Weissella cibaria and Enteroccocusfeacalis.

Viability of Bifidobacteria in frozen yogurt made from camel milk

The purpose of this research was to incorporate Bifidobacterium angulatum and Bifidobacterium infantis in frozen fermented dairy desserts made from camel or cow milk and to determine their viability during freezing and storage at .20℃. To meet this objective, ice cream mixtures were formulated using camel or cow milk constituents, inoculated with regular yogurt starter （Lactobacillus delbruecldi ssp bulgaricus and streptococcus thermophilus） and incubated at 42℃ till a pH value of 5.0 was attained. The fermented mixes were heated to 80℃ for 5 min in water bath to inhibit yogurt organisms. Bifidobacteria were then added at 2 g/kg mix （1 gram from each Bifidobacterium strain）. The results showed that the initial counts of Bifidobacteria before freezing were 7.3 × 10^8 and 7.1 × 108 cfu/g for camel and cow mix respectively and decreased to 1.06× 10^8 and 1.1×10^8 in the same order （about 0.8 log reduction in the count of Bifidobacteria was observed） after freezing and storage for one day. No significant changes in counts of Bifidobaeteria were found during storage at -20℃ for 17 weeks. Changes in pH and titratable acidity were also studied. No significant changes in titratable acidities of frozen yogurt made from camel or cow milk constituents during storage period were observed.

骆驼奶对小鼠肠道黏膜免疫功能的影响

目的 研究骆驼奶对小鼠肠道黏膜固有层细胞的影响.方法 单次实验中将6只6～8周龄雄性C57BL/6小鼠随机分为2组,骆驼奶实验组、双蒸水（DDW）对照组.构建小鼠模型,收集肠黏膜固有层细胞（LP细胞）,使用流式细胞术对小鼠肠黏膜固有层组织中免疫细胞数量比例进行分析.酶联免疫吸附法（ELISA）测定LP细胞培养上清中IL-4、IL-10、IL-17、IFN-γ的含量.结果与双蒸水对照组相比,骆驼奶实验组小鼠肠道黏膜固有层淋巴细胞中CD4＋T细胞比例和细胞绝对数均增高,产生IFN-γ的CD4＋T细胞比例和细胞绝对数均增高,差异有统计学意义（P〈0.05）,与双蒸水对照组相比,骆驼奶组IFN-γ分泌量增加,IL-4分泌量降低,差异有统计学意义（P〈0.05）.结论骆驼奶可以促进CD4＋T细胞增殖和IFN-γ产生.提示骆驼奶对正常小鼠肠道黏膜具有调节细胞增殖分化,以及调节细胞因子分泌的免疫功能调节作用.