Journal of Animal Health and Production

Research Article
J. Anim. Health Prod. 9(4): 455-462
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Rashid Ali Korejo1*, Atta Hussain Shah2, Gul Bahar Khaskheli2, M. Naeem Rajput2, Nazar Ali Korejo2, Qudratullah Kalwar1, Yar Muhammad Jalbani1, Abdul Samad Mangsi1, Faiz Muhammad Khand1

1Shaheed Benazir Bhutto university of Veterinary and Animal Sciences Sakrand; 2Sindh Agriculture university Tandojam, Pakistan

Abstract | The present study was designed to check the physical, chemical and sensory characteristics of market camel milk, sold in the Hyderabad city. A total of 30 samples were collected and divided into 5 groups, i.e., S0 (control “fresh milk” taken directly from camel), S1 (Shop no.1), S2 (Shop no.2), S3 (Shop no.3) and S4 (Shop no.4). The conductivity (mS/cm) of S1 (7.27), S2 (7.22), S3 (7.49) and S4 (7.94) was significantly (p < 0.05) high to that of control group (5.82). The pH value of all groups i.e., S1 (6.02), S2 (5.74), S3 (5.84) and S4 (6.23) was significantly (p < 0.05) lower to that of control S0 (6.56). The specific gravity of S2 (1.022) was found significantly (p < 0.05) decreased to that of S0 (1.029), S1 (1.027) and S3 (1.026). The titratable acidity % was recorded significantly (p < 0.05) higher in S2 (0.25) than rest of the groups (0.16-0.18). Significantly (p < 0.05) low values of the viscosity (cP) were noted in S4 (1.69) group as compared to S0 (1.96), and S1 (1.95). In the context of chemical analysis, the percent moisture content of S1, S2, S3 and S4 was observed 89.40, 90.40, 89.93 and 90.26 respectively which were significantly (p < 0.05) elevated compared to S0 (88.35). The protein content of control (2.99), and S1 (2.97) was found significantly (p < 0.05) higher than that of S2 (2.53), S3 (2.67) and S4 (2.52) groups. Similarly, the fat content of S2 (2.10) was significantly (p < 0.05) lower than that of control (3.02). It was concluded that the conductivity and titratable acidity of the camel milk were observed higher, while pH, specific gravity and viscosity were noticed lower in the samples of different shops, compared with control (fresh milk). Chemically, the higher moisture and lower total solid content were observed in the camel milk collected from shops (S1 to S4) in comparison to freshly collected camel milk (S0). Overall highest acceptability score with nutritive values was perceived in S0 than all other groups.

Keywords | Camel, Market milk, Physical characteristics, Chemical characteristics.