Effect of shelf life on physicochemical and biochemical parameters of Camel milk

Animal feed, environmental conditions and the lactation period are the main factors affecting the composition of camel milk.

In this study, samples from eight (8) camels were collected according to hygiene standards to determine the physicochemical and biochemical parameters of milk during storage at ambient temperature. pH, titratable acidity, density, total dry matter, ash, fat, protein and vitamin C were determined.

The results of the physico-chemical analyses indicate a pH of 5.98±0.30, a titratable acidity of 17.51±1.35°D and a density of 1.01±0.02 after 24 hours of storage at ambient temperature. At the same time, biochemical analyses show an ash content of 7±0.58 g/l, a fat content of 50.09±5.97 g/l and a protein content of 2.31±0.21%. The total dry matter content of camel milk is 129.27±11.31 g/l. The vitamin C content is 41.89±4.51 mg/l. Monitoring of the pH changes of camel milk during storage at room temperature (22±6°C) showed low acidification of camel milk after 24 storage, confirmed by the statistical study which revealed a non-significant difference in pH (p>0.41). While after 24 hours, the differences are significant for pH, dornic acidity and vitamin C content (p<0.0001). The remaining ingredients (dry matter, fat, ash) experienced a non-significant progressive decrease (p>0.05). A still non-significant decrease in protein content occurred during the first two days of storage. From the second day, the difference became significant (p<0.001). The study of density variation showed a slight non-significant increase (p>0.15) over time. These results have allowed us to confirm that the analyzed camel milk, has a number of particularities in its chemical and physical composition, which prolongs its shelf life.