Physico-chemical quality of Bactrian camel milk

Abstract

Present study was carried out to investigate the quality of camel milk. A wide variation was observed in the quality of raw camel milk. Specific gravity ranged between 1.014 and 1.017 (1.015±0.001), pH 6.53 and 6.77. Total solids, fat, protein, casein, lactose, ash and minerals contents ranged between 14.23 and 12.13, 5.56 and 8.29, 1.8 and 5.0, 1.8 and 3.2, 0.78 and 2.76, 2.9 and 4.12, 0.85 to 1.00 0.20 and 0.28 g per 100 g, respectively.DOI: http://dx.doi.org/10.5564/mjc.v12i0.171 Mongolian Journal of Chemistry Vol.12 2011: 50-52