Monitoring of camel milk composition in intensive dairy farm
2015
Al-Gedan M.M. | Al-Agruin H. | Alomayri A. | Konuspayeva G. | Faye B.
In the frame of FAO camel project, 22 lactating camels were monitored for their milk production and composition all over one year. The analyses involved each milking daily for the entire herd and individually once a week. A part of this milk being used for cheese making, the analyses included also whey. The analyses were performed with automatic milk analyzer FOSS-FT1 calibrated for camel milk. The analyzed parameters were fat, protein, lactose, density, total solids, total non-fat, citric acid, acidity, freezing point and free fatty acids. The individual milk production is recorded by a lactocorder© measuring the total milk flow at the milking time. On average, fat, protein and lactose contents in mixed daily milk were 2.91 ± 0.69, 2.66 ± 0.20 and 4.33 ± 0.28 g/100g respectively while the composition of the whey was 1.04 ± 0.27, 0.56 ±0.07 and 4.28 ± 0.18 g/100g for fat, protein and lactose respectively. The pasteurization did not change significantly the main composition. The between-camel variability was high with range of 1.8 to 3.75 g/100g for fat, 2.21 and 3.26 g/100g for protein and of 3.31 to 5.01 g/100g for lactose. A seasonal effect was observed in fat variability contrary to protein and lactose. The higher fat values were reported at winter season, i.e at the end and at the beginning of the lactation stage. The daily milk yield was 5.42 ± 2.71 l with a mean range of 1.12 to 8.07 l/day according to the camel. The maximum registered at the peak of lactation was 16.4 l. Experiments are in course to increase the production and fat and protein contents. (Résumé d'auteur)
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