Relation between Color and Chemical Composition of Dromedary Camel Colostrum
2023
Halima El-Hatmi | Olfa Oussaief | Imen Hammadi | Mohamed Dbara | Mohamed Hammadi | Touhami Khorchani | Zeineb Jrad
Camel milk industrialization faces technological problems related to the presence of colostrum in milk. The determination of color parameters may serve to differentiate between colostrum and milk. This work aimed to study the relationship between the chemical composition of camel colostrum and milk and their colors. Samples of colostrum were collected at 2, 12, 24, 48, 72, 96, 120, 144, 168, and 360 h postpartum (n = 16), and their physicochemical properties (pH, acidity, viscosity, color, dry matter, ash, protein, and fat) were analyzed. The results show that all the components decreased during the first 3 days except fat. The content of this later increased from zero in the three sampling on the first day (2, 12, and 24 h) to 1.92 ±: 0.61% at 48 h postpartum. The amount of total dry matter and protein decreased from 20.95 ±: 3.63% and 17.43 ±: 4.28% to 13.05 ±: 0.81% and 3.71 ±: 0.46%, respectively, during the first 7 days postpartum. There was a weak correlation between the brightness (L*) of the camel milk and its contents of dry matter, protein, and fat: however, these parameters were strongly correlated with redness (a*) and yellowness (b*). Ash content was poorly correlated with the color parameters. Hence, the measurement of the color parameters of camel colostrum and milk can be a new tool to evaluate their quality.
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