Caractéristiques physico-chimiques et biochimiques du lait de chamelle collecté localement en comparaison avec le lait bovin

Abstract

For a long time, camel milk is the main food source for nomadic peoples who habitually consume raw or fermented. This milk has a physico-chemical composition relatively similar to that of bovine milk. It differs from other milk by the presence of a very powerful protective system, linked to relatively high rates in lysozyme, in lactoperoxidase, in lactoferrin and in bacteriocins produced by lactic acid bacteria. This work is a characterization of this this bioproduct by physico-chemical analysis of samples of camel milk collected locally namely: pH, acidity, density, total dry extract , ash content ash, fat, protein and vitamin C. The results obtained show that the pH of camel milk samples is equal to 6.65 ± 0.25 while its Dornic acidity has a value equal to 14.5 ± 1.37. Relatively lower density compared to bovine is equal to 1023 ± 0.0047. In parallel, analysis shows that the milk collected generally has a basic nutrient composition (protein, fat and lactose) very similar to bovine milk. However, this milk is distinguished by a high content of Vitamin C (mean value estimated at 41.40 mg / l ± 8.20).