Deposit Generation During Camel and Cow Milk Heating: Microstructure and Chemical Composition
Felfoul, Imène | Beaucher, Eric | Cauty, Chantal | Attia, Hamadie | Gaucheron, Frédéric | Ayadi, M.A. | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST | Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d’Ingénieurs de Sfax (LAVASA) ; جامعة صفاقس - Université de Sfax - University of Sfax-المدرسة الوطنية للمهندسين بصفاقس = National Engineering School of Sfax (ENIS) ; جامعة صفاقس - Université de Sfax - University of Sfax
The aim of this study is to identify the chemical composition and the microstructure of the deposits obtainedafter 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. SEMof 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 deficiencyin β-lactoglobulin.
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