Dian-bo Zhao1, Yan-hong Bai1, JiRiMuTU2 and He-ping Zhang2
1 College of Food and Biological Engineering, Zhengzhou University of Light Industry,
Dongfeng Road 5 Zhengzhou, Henan, P.R. China
2 College of Food Science and Engineering, Inner Mongolia Agriculture University, Hohhot, P.R. China
ABSTRACT
Ethanol stability of fresh milk samples from ten healthy 5-year old Alxa bactrian camels was investigated. Camel’s milk samples precipitated upon addition of equal volume 75% ethanol, whereas fresh cow’s milk precipitated at 77% ethanol addition. The effects of sodium and potassium on ethanol stability were also investigated. Addition of sodium chloride and potassium chloride resulted in considerable decrease in ethanol stability.
Key words: Alxa bactrian camel, camel milk, ethanol stability
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