Heat stability of camel milk proteins after sterilisation process Alhaj Omar A.*, Metwalli Ali A. M., Ismail Elsayed A. Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451, Kingdom of Saudi Arabia *Email: oalhaj@ksu.edu.sa
Online published on 3 September, 2012. Abstract In this study, the problem associated with stability of camel milk proteins after sterilisation process were studied and discussed. Camel milk has poor heat stability at high temperature and could not be sterilised at natural pH. Various attempts were adopted to overcome this problem including the addition of α-casein and different additives including, EDTA, phosphate and sodium hydroxide. Findings in this study showed that camel milk is likely belong to type A milk and could be converted to type B milk by adding α-casein or EDTA at a concentration of 2 mg mL−1 and 6.0 mmol L−1, respectively. Two contents; α-casein and calcium were found to play major role in camel milk heat stability. The maximum and minimum heat stability of pre-adjusted pH camel milk after sterilisation process was in pH range between 7.0 - 7.2 and 6.5–6.8, respectively. Small change in pH results in great effect on heat stability. Top Keywords Additives, camel milk, EDTA, heat stability, α-casein, sterilisation. Top |