Physicochemical properties of butter made from camel milk

被引：30
|
作者：
Berhe, Tesfamariam [1 ]
Seifu, Eyassu [1 ,2 ]
Kurtu, Mohammed Y. [1 ]
机构：
[1] Haramaya Univ, Dept Anim Sci, Dire Dawa, Ethiopia
[2] Botswana Coll Agr, Dept Food Sci & Technol, Gaborone, Botswana
来源：
INTERNATIONAL DAIRY JOURNAL | 2013年 / 31卷 / 02期
关键词：
25;
D O I：
10.1016/j.idairyj.2013.02.008
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The making of butter from camel milk using a traditional churning method and the physicochemical properties of the butter were assessed. Camel milk was obtained from pastorally managed camels in the Erer valley, eastern Ethiopia. Churning time, butter yield and fat recovery efficiency of camel milk were 120 min, 43 g L-1 and 79.8%, respectively. Camel milk butter had average values of 64.1 +/- 5.2%, 55.8 +/- 1.6%, 6.7 +/- 2.5 mg KOH g(-1), 4.90 +/- 0.15, 43.2 +/- 0.8 degrees C and 1.4530 +/- 0.0002 for total solids, fat, acid degree value, pH, melting point and refractive index, respectively. The results showed the possibility of making butter from camel milk; however, further research is needed to reduce churning time and improve butter yield. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码：51 / 54
页数：4
相关论文
共 50 条
  • [11] Functional properties of butter oil made from bovine milk with experimentally altered fat composition
    Ortiz-Gonzalez, G.
    Jimenez-Flores, R.
    Bremmer, D. R.
    Clark, J. H.
    DePeters, E. J.
    Schmidt, S. J.
    Drackley, J. K.
    JOURNAL OF DAIRY SCIENCE, 2007, 90 (11) : 5018 - 5031
  • [12] Effects of Different Heat Treatments on the Structure and Physicochemical Properties of Proteins from Skimmed Camel’s Milk
    Wang, Tao
    Wang, Danlin
    He, Jing
    Ji, Rimutu
    Shipin Kexue/Food Science, 2024, 45 (24): : 195 - 201
  • [13] Effect of starter cultures on properties of soft white cheese made from camel (Camelus dromedarius) milk
    Bekele, Birhanu
    Hansen, Egon B.
    Eshetu, Mitiku
    Ipsen, Richard
    Hailu, Yonas
    JOURNAL OF DAIRY SCIENCE, 2019, 102 (02) : 1108 - 1115
  • [14] Physicochemical Properties of Reconstituted Milk Made from Freeze-dried Milk Powder or Spray-dried Milk Powder
    Kim, Song-Hee
    Chang, Yoon Hyuk
    Kwak, Hae-Soo
    KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, 2010, 30 (01) : 28 - 35
  • [15] Physicochemical properties and health benefits of camel milk and its applications in dairy products: A review
    Abd El-Aziz, Mahmoud
    Kassem, Jihan M.
    Assem, Fayza M.
    Abbas, Hayam M.
    EGYPTIAN JOURNAL OF CHEMISTRY, 2022, 65 (05): : 107 - 124
  • [16] Impact of hydrolyzed lactose by β-galactosidase enzyme on the physicochemical and organoleptic properties of fermented camel milk
    Ibrahim, Alaa H.
    EMIRATES JOURNAL OF FOOD AND AGRICULTURE, 2018, 30 (09): : 778 - 790
  • [17] Effects of homogenization and heat treatment on camel milk: Physicochemical properties, microstructure, and digestibility in infants
    Su, Na
    Yi, Li
    Wang, Naihui
    He, Jing
    Ming, Liang
    Si, Rendalai
    Zhang, Jiayu
    Ji, Rimutu
    INTERNATIONAL DAIRY JOURNAL, 2025, 164
  • [18] Physicochemical, microbiological and sensory properties of Sudanese yoghurt (zabadi) made from goat's milk
    Eissa, Eshraga A.
    Babiker, Elfadil E.
    Yagoub, Abu ElGasim A.
    ANIMAL PRODUCTION SCIENCE, 2011, 51 (01) : 53 - 59
  • [19] Studies on manufacturing camel butter from cream
    Abu-Lehia, IH
    JOURNAL OF CAMEL PRACTICE AND RESEARCH, 1997, 4 (02) : 241 - 245
  • [20] Quality and acceptability of a set-type yogurt made from camel milk
    Hashim, I. B.
    Khalil, A. H.
    Habib, H.
    JOURNAL OF DAIRY SCIENCE, 2009, 92 (03) : 857 - 862
12345