Deposit Generation During Camel and Cow Milk Heating: Microstructure and Chemical Composition
2016
Felfoul, Imène | Beaucher, Eric | Cauty, Chantal | Attia, Hamadi | Gaucheron, Frédéric | Ayadi, Mohamed
Inglés. peer reviewed
Mostrar más [+] Menos [-]Inglés. The aim of this study is to identify the chemical composition and the microstructure of the deposits obtained after heating camel and cow milks at 80 °C for 60 min using a laboratory-scale device. Like cow milk, camel milk was affected by heat treatment with the reduction of the non-casein nitrogen content reflecting the denaturation of camel whey proteins. The composition of the deposits generated during heating camel and cow milks at 80 °C for 60 min revealed that while camel deposit contained 57 % w/w protein, cow deposit showed a higher protein content of 69 % w/w. The mineral content was 35 % w/w for camel deposit which was higher than that of cow sample, which was 28 % w/w. SEM of both deposits showed a familiar structure of a protein deposit with large clumps composed of smaller aggregates. Camel deposit showed an amorphous structure due to its deficiency in β-lactoglobulin.
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