دراسة مقارنة لبعض الخواص الوظيفية لكازين حليب سلالات النوق بالمملكة العربية السعودية و كازين حليب الأبقار

Abstract EN

This study aimed to evaluate some functional properties (casein solubility, water and oil absorption, emulsion activity and rennet coagulation) of camel milk casein from different camel breeds in Saudi Arabia in compare with cow milk casein.

Milk from three Saudi camel breeds (Majaheem, Waddha and Safra) as well as cow milk was used in this study.

Despite the high solubility of the casein of camel milk breeds at alkaline conditions and the low solubility at pH 4, the solubility of camel milk casein for all breeds was significantly (p≤0.05) higher than that of cow milk.

However, the solubility of camel milk casein among all breeds was not statistically significant.

Oil absorption of camel milk casein among all breeds did not show statistically significant differences as well as between cow and camel milk casein; however, water absorption was significantly (p≤0.05) higher for cow milk casein compared to the casein of all camel breeds.

Acid casein of camel breeds had high emulsion activity, whereas cow acidic casein had no emulsion capacity.

On the contrary, activity and stability of cow sodium caseinate emulsion were significantly (p≤0.05) higher compared to that of camel breeds.

The emulsion stability of camel sodium caseinate was varied among all camel breeds.

Rennet coagulation time of camel casein was twice compared to that of cow milk casein; however, rennet coagulation time for Waddha breed was shorter compared to the other two breeds.

Syneresis of camel casein curd for all breeds was significantly (p≤0.05) higher than the cow casein curd.

According to the results of this study camel milk casein could be used in dairy product and other food industries due to it’s proper functional properties.