EFFECTS OF FERMENTATION AND ADDITION OF DATE SYRUP ON THE QUALITY OF CAMEL MILK

Abstract

The dates and camel milk present the traditional staple dish among the populations of the south of our country. It is considered a rich and complete nutritional source. However, due to the high temperatures in these areas and the lack of refrigeration means, excess milk from camels is consumed in fermented form. The aim of this study is to assess the effect of fermentation and addition of date syrup on the physicochemical and microbiological quality of camel milk. The analysis of all samples of camel milk collected in the region of Ouargla, Algeria, are analyzed before and after fermentation with the addition of date syrup at different concentrations of 0%, 3% and 6%. Monitoring showed that fermentation leads to slow acidification over time, with maximum acidification for the 6% date syrup concentration. Nutritional quality is investigated by biochemical analyzes, which revealed a significant decrease in the levels of total dry matter, lactose and total proteins which went from 119.8, 43.6 and 32.4 respectively to the levels of 112.5, 25.3 and 28.0 g/l to T96H of fermentation. But the fat content has stabilized during fermentation, which is 36.6 g/l. The hygienic quality is investigated by microbiological analyzes, which have shown that the lactic acid bacteria exhibit maximum growth for the 3% and 6% concentrations in date syrup by comparing with the initial load. At the same time, this flora inhibits the growth of exogenous flora, either pathogenic or contaminant. These results indicate that the fermentation of milk by adding date syrup in moderate concentrations promotes the development of the lactic flora of camel milk and promotes the improvement of the hygienic and nutritional quality of camel milk. These results seem to be an asset for promoting local products.