U. Wernery, D. Wernery, B. Johnson, Sh. Jose and R. Wernery
Central Veterinary Research Laboratory (CVRL) P.O. Box 597, Dubai, UAE
ABSTRACT
Camel milk powder was investigated by organoleptic, biochemical and microbiological tests over a period of 12 months. The pasteurised camel milk powder with no added stabilisers or additives were kept in aluminium tins and sachets and stored at refrigeration (2 - 8°C) and at room temperature (20 - 22°C). The contents were investigated monthly. The vitamin C content decreased in powders stored at room temperature. The moisture increased and powders turned rancid after 6 to 7 months storage at room temperature. However, there was no significant reduction in vitamin C in powders stored at refrigeration. Moisture remained below 4% and powders started loosing fresh taste, but did not become rancid after 8 months storage under refrigeration. There was neither significant change in TPC, Ca, Mg, P, Fe nor in TP, ALP, GGT and total fat. It was shown in the study that keeping pasteurised camel milk powder at room temperature has a deteriorative effect on the product after 6 to 7 months.
Key words: Camel milk powder, microbiology, moisture, shelf life, taste, vitamin C
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