Physico-chemical quality of Bactrian camel milk

Authors

  • O Gansaikhan School of Food Engineering Biotechnology, Mongolian University of Science Technology, Ulaanbaatar
  • Ts Batsukh School of Biomedicine, Chemistry and Biochemistry department, Health Science University of Mongolia Ulaanbaatar
  • Z Ichinhorloo School of Biomedicine, Chemistry and Biochemistry department, Health Science University of Mongolia Ulaanbaatar

DOI:

https://doi.org/10.5564/mjc.v12i0.171

Keywords:

camel milk, Bactrian, chemical quality

Abstract

Present study was carried out to investigate the quality of camel milk. A wide variation was observed in the quality of raw camel milk. Specific gravity ranged between 1.014 and 1.017 (1.015±0.001), pH 6.53 and 6.77. Total solids, fat, protein, casein, lactose, ash and minerals contents ranged between 14.23 and 12.13, 5.56 and 8.29, 1.8 and 5.0, 1.8 and 3.2, 0.78 and 2.76, 2.9 and 4.12, 0.85 to 1.00 0.20 and 0.28 g per 100 g, respectively.

DOI: http://dx.doi.org/10.5564/mjc.v12i0.171

Mongolian Journal of Chemistry Vol.12 2011: 50-52

Downloads

Download data is not yet available.
Abstract
1923
PDF
2080

Downloads

Published

2014-09-24

How to Cite

Gansaikhan, O., Batsukh, T., & Ichinhorloo, Z. (2014). Physico-chemical quality of Bactrian camel milk. Mongolian Journal of Chemistry, 12, 50–52. https://doi.org/10.5564/mjc.v12i0.171

Issue

Vol. 12 (2011)

Section

Articles

License

Copyright on any research article in the Mongolian Journal of Chemistry is retained by the author(s).

The authors grant the Mongolian Journal of Chemistry a license to publish the article and identify itself as the original publisher.

Creative Commons Licence
Articles in the Mongolian Journal of Chemistry are Open Access articles published under a Creative Commons Attribution 4.0 International License CC BY.

This license permits use, distribution and reproduction in any medium, provided the original work is properly cited.