Physicochemical properties of Iraqi dromedary camel’s milk

Abstract EN

Camel milk has proved as the closer to human milk than other livestock milk.

This study intended to examine the physicochemical properties of dromedary camel’s milk.

Thirty milk samples collected from 2 dromedary camel herds in Badiat Alsamawah/ Al Muthanna governorate/ Iraq.

The physical and chemical analysis was done on each milk sample and data were reported and analyzed.

The variations were seen in the physical and chemical properties of fresh camel milk.

The pH, specific gravity and freezing point were ranged between 6.1 and 6.5 (6.3133± 0.154), 1.0123 - 1.0615 (1.0282±0.0098), and (-) 0.439 – (-)1.361 (-0.6132±0.1928) respectively.

The percentages of total fat, SNF (Solid Not Fat), Protein and lactose were ranged between 1.59 - 13.9 (4.1343±2.88), 1.59 - 20.36 (9.428±2.8833), 7.15 – 2.74 (3.576±1.1087) and 11.74 - 4.15 (5.3406±1.6513) respectively.

In conclusion, some physical and biochemical values of fresh dromedary milk were determined in this study.

Moreover, the effect of food and environment on the milk quality was also approved.

The authors recommend another future study that correlates between the nature of food and the quality of camel milk during the different lactation period.