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<p>Camel milk (CM) has been consumed as an essential food item in camel rearing areas due to its valuable nutritional and therapeutic properties since centuries. The present study was aimed to explore the impact of low temperature long time (LTLT) industrial pasteurization (63&#xa0;°C for 30&#xa0;min) on nutritional attributes and physicochemical quality of CM. For this purpose, CM samples were collected from three districts of Pakistan including Tando Allah Yar, Tharparkar and Lasbela and were subjected under plate and frame heat exchange system at 63&#xa0;°C for 30&#xa0;min. Then physicochemical analysis, fatty acid &amp; amino acid profiles as well as organoleptic assessment was conducted. Results revealed a slight increase in protein, lactose, fat and SNF (solid not fat), total solid, ash and specific gravity after the exposure of LTLT pasteurization in comparison to the fresh milk. While HPLC results indicated that concentration of amino acids were non-significantly (<i>P</i> &lt; 0.05) decreased after pasteurization, while no any alteration was observed in the concentration of Glutamic acid. Moreover, GC-FI revealed non-significant (<i>P</i> &lt; 0.05) impact of LTLT pasteurization on the fatty acid profile of camel milk. Conclusively, the findings of this study established that LTLT pasteurization pose non-significant impact on the physicochemical and nutritional quality of CM and considered as appropriate method for CM preservation.</p>

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Effect of low temperature long time industrial pasteurization on physicochemical and nutritional properties of camel milk: a comparative study

  • 期刊论文

  • 发表日期：

    2025年9月8日

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  • Muhammad Asif Arain,
  • Gul Bahar Khaskheli,
  • Ghulam Shabir Barham,
  • Qurban Ali Shah,
  • Afshan Shafi,
  • Illahi Bakhsh Marghazani,
  • Sarfraz Ahmed Brohi

摘要

Camel milk (CM) has been consumed as an essential food item in camel rearing areas due to its valuable nutritional and therapeutic properties since centuries. The present study was aimed to explore the impact of low temperature long time (LTLT) industrial pasteurization (63 °C for 30 min) on nutritional attributes and physicochemical quality of CM. For this purpose, CM samples were collected from three districts of Pakistan including Tando Allah Yar, Tharparkar and Lasbela and were subjected under plate and frame heat exchange system at 63 °C for 30 min. Then physicochemical analysis, fatty acid & amino acid profiles as well as organoleptic assessment was conducted. Results revealed a slight increase in protein, lactose, fat and SNF (solid not fat), total solid, ash and specific gravity after the exposure of LTLT pasteurization in comparison to the fresh milk. While HPLC results indicated that concentration of amino acids were non-significantly (P < 0.05) decreased after pasteurization, while no any alteration was observed in the concentration of Glutamic acid. Moreover, GC-FI revealed non-significant (P < 0.05) impact of LTLT pasteurization on the fatty acid profile of camel milk. Conclusively, the findings of this study established that LTLT pasteurization pose non-significant impact on the physicochemical and nutritional quality of CM and considered as appropriate method for CM preservation.