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Seasonal variations in the chemical composition of camel milk in Jordan

Published online by Cambridge University Press:  31 October 2007

Malik SY Haddadin ,
Sana I Gammoh  and
Richard K Robinson
Malik SY Haddadin*
Affiliation:
Department of Nutrition and Food Technology, University of Jordan, Amman, Jordan
Sana I Gammoh
Affiliation:
Department of Nutrition and Food Technology, University of Jordan, Amman, Jordan
Richard K Robinson
Affiliation:
Department of Nutrition and Food Technology, University of Jordan, Amman, Jordan
*
*For correspondence; e-mail: malik@hotmail.com
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Abstract

The principal chemical components of milk from the Arabian camel (Camelus dromedarius) were monitored in Jordan over one year. The analyses included total solids, fat, protein, vitamins, minerals and organic acids. Large seasonal variations in total solids and fat were apparent, with maxima in mid-winter of 139 and 39·0 g/l, respectively, and minima in August of 102 and 25·0 g/l. These differences may be sufficient to alter the sensory properties of the milk, and the fat: casein ratio may need standardisation for cheesemaking. The mean values of trace elements like zinc (5·8 mg/l), iron (4·4 mg/l) and manganese (0·05 mg/l) in Jordanian camel milk could provide valuable additions to the diet of urban populations, as could the mean concentration of vitamin C (33 mg/l). The levels of organic acids were generally higher than in bovine milk and, as with all the constituents of the milk, there were discernible patterns linking concentration and season of the year.

Keywords

Jordancamel milkchemical analysisseasonal variation
Type
Research Article
Information
Journal of Dairy Research , Volume 75 , Issue 1 , February 2008 , pp. 8 - 12
Copyright
Copyright © Proprietors of Journal of Dairy Research 2007

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