TY  - GEN
T1  - Effect of freeze-drying on camel’s milk nutritional properties
A1  - Ibrahim, A. H.
LA  - English
YR  - 2017
UL  - http://discoverylib.upm.edu.my/discovery/Record/oai:http:--agris.upm.edu.my:0-12617
AB  - The purpose of this research was to study the effect of freeze-drying process on camel’s milk nutritional characteristics compared with fresh milk. The results showed that the protein, casein, whey proteins, lactose and ash percentage were significantly higher (P< 0.05) in freeze-dried skim milk than fresh milk. The average of mineral contents in reconstituted freeze-dried skim camel’s milk was slightly higher than that of fresh camel milk except Ca, K and P contents. On the other hand, freeze-dried skim camel’s milk had a slightly higher concentration of water-soluble vitamins except vitamin C. Vitamins B, A, D and E showed relatively stable values after freeze-drying treatment. Freeze-drying process skim camel’s milk was characterized by slightly higher contents of all amino acids. Freeze-dried whole milk showed higher contribution of Protein efficiency ratio, Biological value and Net protein utilization than that of fresh whole milk. Freeze-dried process had a little effect on fatty acid profile in camel milk fat. Nutritional properties of lyophilized camel’s milk remained basically unchanged compared with fresh milk.
KW  - Freeze-drying
KW  - Camel milk
KW  - Nutritional status
KW  - Protein content
KW  - Ash content
KW  - Casein
KW  - Lactose
KW  - Vitamin content
KW  - Protein efficiency ratio
KW  - Amino acids
KW  - Net protein utilization
KW  - Fatty acids
KW  - Gas chromatography
KW  - Lyophilization
ER  -