Impact of Storage Conditions on the Quality of Raw Camel Milk

• 발행기관: 한국축산식품학회
• 저자명: Yu-huan Wang Tana Wuren Bin-tao Zhai Demtu Er Hui Yang
• 간행물 정보: 『Food Science of Animal Resources』제44권 제6호, 1345~1357쪽, 전체 13쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.11.01

국문 초록

The preservation and transportation of raw camel milk are essential for the maintenance of its molecular biological activity. Prolonged storage periods and improper storage temperatures can diminish both the nutritional value and biological functionality of its constituent molecules. This study examines the effects of storage conditions on commercially sourced Bactrian camel milk from Delingha City, Qinghai Province, China. Results indicate that the levels of protein, amino acids, fats, and fatty acids in camel milk stored in a 4°C milk tanker truck decrease progressively over a period of 0 to 7 days. Microbial analysis indicates a shift in microbial composition over time, characterized by a notable rise in Psychrobacter and a marked decline in Kocuria. These alterations in microbial populations result in the degradation of various components. Drawing on previous research, this study underscores the unsuitability of transporting camel milk over long distances in 4°C milk tankers to preserve the quality and nutritional integrity of the product.

목차

Introduction

Materials and Methods

Results

Discussion

Conclusion

References

키워드

raw camel milk nutrition preservation transportation microbial populations