[en] The aim of this study is to identify the chemical composition and the microstructure of the deposits obtained after heating camel and cow milks at 80 °C for 60 min using a laboratory-scale device. Like cow milk, camel milk was affected by heat treatment with the reduction of the non-casein nitrogen content reflecting the denaturation of camel whey proteins. The composition of the deposits generated during heating camel and cow milks at 80 °C for 60 min revealed that while camel deposit contained 57 % w/w protein, cow deposit showed a higher protein content of 69 % w/w. The mineral content was 35 % w/w for camel deposit which was higher than that of cow sample, which was 28 % w/w. SEM of both deposits showed a familiar structure of a protein deposit with large clumps composed of smaller aggregates. Camel deposit showed an amorphous structure due to its deficiency in β-lactoglobulin.
Disciplines :
Food science
Author, co-author :
Felfoul, Imène; Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisia
Beaucher, Eric; INRA, UMR1253 STLO, Rennes, France ; Agrocampus Ouest, UMR 1253 STLO, Rennes, France
Cauty, Chantal; INRA, UMR1253 STLO, Rennes, France ; Agrocampus Ouest, UMR 1253 STLO, Rennes, France
Attia, Hamadi; Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisia
Gaucheron, Frédéric; INRA, UMR1253 STLO, Rennes, France ; Agrocampus Ouest, UMR 1253 STLO, Rennes, France
Ayadi, Mohamed ; Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisia
Language :
English
Title :
Deposit Generation During Camel and Cow Milk Heating: Microstructure and Chemical Composition
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