Fermented Camel Milk (Chal): Chemical, Microbial and Functional Properties

Abstract

The aim of this study was to determine physicochemical, microbial properties and antioxidant activity<br /> of fermented camel milk (Chal) and introduce it as a functional food. The protein content of the<br /> samples was determined using Kjeldahl method and total dry matter using oven drying method. The<br /> amount of fat content with Gerber method and pH was measured using a pH meter. Antioxidant<br /> activity was also determined using 2,2'-azino-bis-(3-ethylbensothiazoline-6- sulfonic acid) (ABTS)<br /> method. The mineral analysis was performed with atomic absorption spectroscopy and microbial<br /> count by pour plate method. Results revealed that fat, protein content and total solid determined<br /> 5.82±0.27%, 3.07±0.073%, and 12.24±0.16%, respectively. Acidity and pH determined 80±7 °D and<br /> 4.52±0.10, respectively. When a food has calcium by itself, this calcium is bonded with the protein<br /> of food, this calcium is more effective in our body than the calcium we add to food and they have not<br /> bonded any proteins. Adequate calcium consumption may support to decrease the risk of osteoporosis<br /> in life. Calcium ranged 103.29±3.87% and phosphorus 10.25±0.1% for Chal samples, respectively.<br /> The total counts were equal 6.54±0.19 log CFUmL-1; Coliform count was determined in the ranges of<br /> 2.34±0.23 logCFUmL-1 for Chal samples. The results showed that Chal was rich in antioxidant. The<br /> antioxidant inhibitory activity of Chal was obtained 45.38%. Diets rich in antioxidants, can inhibit<br /> LDL oxidation, influence the activities of immune-competent cells and inhibit the formation of cell-tocell<br /> adhesion factors. Therefore, Chal is introduced as a traditional functional food.