A cross-sectional study was carried out to assess hygienic production and postharvest handling practices of raw camel milk in Degahbour district. The survey studies were based on a total of 120 (2 production systems *...A cross-sectional study was carried out to assess hygienic production and postharvest handling practices of raw camel milk in Degahbour district. The survey studies were based on a total of 120 (2 production systems * 2 rural kebele * 30 households) milk producers, which were selected from Degahbur district using stratified sampling technique. Data from the selected producers were collected using questionnaire survey and field observation. The results showed that the majority of the sampled household heads in pastoral (93.3%) and agro-pastoral (76.6%) production systems were illiterate. Moreover, none of the respondents in the study area had training on hygienic milk production and postharvest handling practices. The study result also indicated that none of the respondents in the study area washed the udder of milking camel before milking. Moreover, only 6.6% of pastoralists and 25% of agro-pastoralists wash their hands before milking. Equipment made of wooden materials are mainly used for milking, whereas, plastic jerry-cans were most commonly used for storage. About 45% of the pastoralists and 81.6% of the agro-pastoralists were cleaning milk vessels regularly;however, majority of the respondents both production systems were using water from non-tap sources for hygienic practices. Bosciaminimifolia, Acacia ethaica and Blanitesgalabra were the most commonly used plant species for smoking in the study area. Therefore, hygienic production and postharvest handling practices should be followed to improve the quality and suitability of camel milk for its intended use in the study area.展开更多
The dromedary camel （Camelus dromedarius） is a significant socioeconomic importance in several arid and semi-arid regions of North Africa and Middle East, and its milk constitutes an important component of human die...The dromedary camel （Camelus dromedarius） is a significant socioeconomic importance in several arid and semi-arid regions of North Africa and Middle East, and its milk constitutes an important component of human diets in these regions. The camel milk plays a vital role in the food of the Algerian nomads in the Sahara. During February and September, 20 samples of the raw camel＇s milk were taken starting from different livestock of camels from three different Sahariennes regions （Bechar, EI-Bayadh and Naama）. These 20 collected samples were analyzed by physico-chemical and microbiological methods. The results of physicochemical analyze obtained from two hot and cold seasons are respectively the following： T ~C （35.83 and 33.95）, pH （6.36 and 6.49）, density （1.031 and 1.032）, dornic acidity （18.6 and 18.3 ~D）, dry matter （93.4 and 144.8 g/L）, fat contents （30 and 52.1 g/L）, total protein （26.3 and 33.1 g/L） and ashes （7.46 and 8.66 g/L）. The protein profile obtained by electrophoretic analysis （SDS-PAGE） showed that camel milk contains several types of proteins and some have a molecular weight identical to major proteins of the cow＇s milk. The final results showed that camel milk has generally a comparable composition to that of bovine milk. The microbiological analysis, of these samples, detected a significant number of the total microflora, Staphylococcus aureus and total coliforms. The absence of Clostridium and fecal coliforms was observed. Several species of lactic acid bacteria were detected such as Lactococcus lactis subsp, lactis, Lactococcus lactis subsp, lactis biovar, diacetylactis, Weissella cibaria and Enteroccocusfeacalis.展开更多
A cross-sectional study was carried out to evaluate microbiological quality of raw camel milk in Degahbour district. A total of 40 pooled raw camel milk samples (each with a volume of 450 mL) were collected from the u...A cross-sectional study was carried out to evaluate microbiological quality of raw camel milk in Degahbour district. A total of 40 pooled raw camel milk samples (each with a volume of 450 mL) were collected from the udders and milk handling equipment of producers in Degahbour district. The raw milk samples were subjected to laboratory analyses to evaluate standard plate counts (SPC), total coliform count (TCC) yeast and mold count (YMC) to determine the microbiological quality of the raw camel milk in the study area. The overall mean SPC, CC and YMC for raw camel milk samples collected from the udder was 5.35 ± 0.19, 2.59 ± 0.16 and 1.71 ± 0.12, respectively. The overall mean counts for samples collected from the equipment of producers were 6.72 ± 0.17, 4.71 ± 0.23 and 1.61 ± 0.21 for SPC, CC and YMC, respectively. Significant difference (P 0.05) in mean SPC, TCC and YMC was observed between milk samples collected from pastoral and agro-pastoral production systems as well as collected from udders and milk equipment. In general, it was concluded that raw camel milk samples collected from the udder as well as from the equipment of producers were contaminated with SPC, CC and YMC, with loads exceeding the respective acceptable limits. Therefore, hygienic production and postharvest handling practices need to be followed to improve the quality and suitability of camel milk for its intended use in the study area.展开更多
为探究热处理条件对驼乳营养品质和挥发性风味物质的影响,该研究以新鲜驼乳为原料,检测低温长时杀菌、高温短时杀菌、超高温瞬时杀菌(ultra-high temperature instantaneous sterilization,UHT)条件对驼乳的营养成分和挥发性风味物质的...为探究热处理条件对驼乳营养品质和挥发性风味物质的影响,该研究以新鲜驼乳为原料,检测低温长时杀菌、高温短时杀菌、超高温瞬时杀菌(ultra-high temperature instantaneous sterilization,UHT)条件对驼乳的营养成分和挥发性风味物质的影响。结果表明,UHT处理后驼乳蛋白质、维生素C和乳糖含量明显减少。采用电子鼻和电子舌可很好地区分4种样品,其化合物组成存在明显差异。利用GC-MS鉴定出醇类、醛类、酮类、酯类是驼乳中主要风味物质,不同的加热方式处理的驼乳主要的挥发性成分差异显著,尤其UHT处理后驼乳中的烷烃类化合物较多。展开更多
文摘A cross-sectional study was carried out to assess hygienic production and postharvest handling practices of raw camel milk in Degahbour district. The survey studies were based on a total of 120 (2 production systems * 2 rural kebele * 30 households) milk producers, which were selected from Degahbur district using stratified sampling technique. Data from the selected producers were collected using questionnaire survey and field observation. The results showed that the majority of the sampled household heads in pastoral (93.3%) and agro-pastoral (76.6%) production systems were illiterate. Moreover, none of the respondents in the study area had training on hygienic milk production and postharvest handling practices. The study result also indicated that none of the respondents in the study area washed the udder of milking camel before milking. Moreover, only 6.6% of pastoralists and 25% of agro-pastoralists wash their hands before milking. Equipment made of wooden materials are mainly used for milking, whereas, plastic jerry-cans were most commonly used for storage. About 45% of the pastoralists and 81.6% of the agro-pastoralists were cleaning milk vessels regularly;however, majority of the respondents both production systems were using water from non-tap sources for hygienic practices. Bosciaminimifolia, Acacia ethaica and Blanitesgalabra were the most commonly used plant species for smoking in the study area. Therefore, hygienic production and postharvest handling practices should be followed to improve the quality and suitability of camel milk for its intended use in the study area.
文摘The dromedary camel （Camelus dromedarius） is a significant socioeconomic importance in several arid and semi-arid regions of North Africa and Middle East, and its milk constitutes an important component of human diets in these regions. The camel milk plays a vital role in the food of the Algerian nomads in the Sahara. During February and September, 20 samples of the raw camel＇s milk were taken starting from different livestock of camels from three different Sahariennes regions （Bechar, EI-Bayadh and Naama）. These 20 collected samples were analyzed by physico-chemical and microbiological methods. The results of physicochemical analyze obtained from two hot and cold seasons are respectively the following： T ~C （35.83 and 33.95）, pH （6.36 and 6.49）, density （1.031 and 1.032）, dornic acidity （18.6 and 18.3 ~D）, dry matter （93.4 and 144.8 g/L）, fat contents （30 and 52.1 g/L）, total protein （26.3 and 33.1 g/L） and ashes （7.46 and 8.66 g/L）. The protein profile obtained by electrophoretic analysis （SDS-PAGE） showed that camel milk contains several types of proteins and some have a molecular weight identical to major proteins of the cow＇s milk. The final results showed that camel milk has generally a comparable composition to that of bovine milk. The microbiological analysis, of these samples, detected a significant number of the total microflora, Staphylococcus aureus and total coliforms. The absence of Clostridium and fecal coliforms was observed. Several species of lactic acid bacteria were detected such as Lactococcus lactis subsp, lactis, Lactococcus lactis subsp, lactis biovar, diacetylactis, Weissella cibaria and Enteroccocusfeacalis.
文摘A cross-sectional study was carried out to evaluate microbiological quality of raw camel milk in Degahbour district. A total of 40 pooled raw camel milk samples (each with a volume of 450 mL) were collected from the udders and milk handling equipment of producers in Degahbour district. The raw milk samples were subjected to laboratory analyses to evaluate standard plate counts (SPC), total coliform count (TCC) yeast and mold count (YMC) to determine the microbiological quality of the raw camel milk in the study area. The overall mean SPC, CC and YMC for raw camel milk samples collected from the udder was 5.35 ± 0.19, 2.59 ± 0.16 and 1.71 ± 0.12, respectively. The overall mean counts for samples collected from the equipment of producers were 6.72 ± 0.17, 4.71 ± 0.23 and 1.61 ± 0.21 for SPC, CC and YMC, respectively. Significant difference (P 0.05) in mean SPC, TCC and YMC was observed between milk samples collected from pastoral and agro-pastoral production systems as well as collected from udders and milk equipment. In general, it was concluded that raw camel milk samples collected from the udder as well as from the equipment of producers were contaminated with SPC, CC and YMC, with loads exceeding the respective acceptable limits. Therefore, hygienic production and postharvest handling practices need to be followed to improve the quality and suitability of camel milk for its intended use in the study area.
文摘为探究热处理条件对驼乳营养品质和挥发性风味物质的影响,该研究以新鲜驼乳为原料,检测低温长时杀菌、高温短时杀菌、超高温瞬时杀菌(ultra-high temperature instantaneous sterilization,UHT)条件对驼乳的营养成分和挥发性风味物质的影响。结果表明,UHT处理后驼乳蛋白质、维生素C和乳糖含量明显减少。采用电子鼻和电子舌可很好地区分4种样品,其化合物组成存在明显差异。利用GC-MS鉴定出醇类、醛类、酮类、酯类是驼乳中主要风味物质,不同的加热方式处理的驼乳主要的挥发性成分差异显著,尤其UHT处理后驼乳中的烷烃类化合物较多。
