| Issue |
BIO Web Conf.
Volume 170, 2025
71st International Scientific Conference “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2024”
|
|
|---|---|---|
| Article Number | 01007 | |
| Number of page(s) | 7 | |
| Section | Food Science and Technology | |
| DOI | https://doi.org/10.1051/bioconf/202517001007 | |
| Published online | 01 April 2025 | |
Camel milk composition
1 Department of Milk and Dairy Products Technology, University of Food Technologies, 26 Maritza Blvd., 4002, Plovdiv, Bulgaria
2 Department of Food Preservation and Refrigeration Technology, University of Food Technologies, 26 Maritza Blvd., 4002, Plovdiv, Bulgaria
* Corresponding author: rosimihailova@gamil.com
This study analyzed the physicochemical properties, amino acid profile, fatty acid composition, and sensory characteristics of camel, cow, and mixed (camel:cow) milk samples. The physicochemical analysis showed that the average values of the main components (such as protein, lactose, fat, and total solids) were not significantly different from those in cow milk. There were no significant differences (p>0.05) in the milk samples' fatty acid and amino acid profiles. The predominant fatty acids in all three types included C16:0, C18:0, C18:1n9c, and C14:0. The milk samples have different concentrations of specific polyunsaturated fatty acids (PUFAs), such as C18:3n3c and C18:3n6c. For camel milk samples, glutamic acid (10.71%) was identified as the most prevalent amino acid, followed by proline (10.71%) and leucine (8.51%). The sensory assessment revealed a specific taste profile; however, camel milk is recognized for its distinctive appearance, which is characterized by a homogeneous liquid with foam on top. It has a white color and a slightly salty flavor. These findings provide a scientific and practical basis for developing and implementing innovative technologies in dairy production.
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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