Diabetes mellitus (DM) is caused by an imbalance in metabolism of carbohydrates and lipids regula... more Diabetes mellitus (DM) is caused by an imbalance in metabolism of carbohydrates and lipids regulated by insulin. This work aimed to assess the therapeutic efficiency of diets contained fermented camel milk soup prepared using some different cereals. Alloxan (intraperitoneal injection of 150mg/ kg body weight) was applied for inducing diabetes and hyperlipidemia. Five groups, each of six rats, including negative and positive (diabetic rats) controls were fed on basal diet. In addition to basal diet, diabetic rats in group A, B and C were fed on fermented camel milk wheat soup, fermented camel milk barley soup, and fermented camel milk oat soup, respectively. After six weeks of feeding, results showed significant decrease (P < 0.05) in levels of glucose comparing with diabetic rats. However, significant decrease in the levels of SGPT, SGOT, TC, TG, LDL-c, VLDL-c and AI in treated rats were observed. The present study indicated that, diets contain fermented camel milk soup prepared ...
Dried fermented camel milk with oat, barley or wheat was manufactured as new cereal camel milk pr... more Dried fermented camel milk with oat, barley or wheat was manufactured as new cereal camel milk product. The cereal ingredient was boiled, dried and crushed then mixed with fermented camel milk in 2:1 ratio. Onion, tomato paste, paprika, salt (NaCl), were added to the mixture The fermented mixtures were dried at 50 ± 2°C in an airconvection oven. After drying, the products were ground into powder. Chemical properties and microbiological analysis of grains, camel milk, fermented camel milk and kishk like products were determined. Color measurement, water/ oil binding capacity, viscosity and sensory analysis were done. The chemical composition of oat and barley were better than the wheat in protein, mineral, fiber, vitamin and amino acid. Oats kishk like products gave the best results and sensory evaluation. Moreover oat content of -glucan gave the highest viscosity of prepared produces in comparing with the other products. Thus we recommend to produce these fermented cereal camel milk...
This study aimed to produce fermented beverage from camels’ milk permeate mixed with different co... more This study aimed to produce fermented beverage from camels’ milk permeate mixed with different concentrations (control, 2.5, 5 and 10%) pomegranate syrup. Beverages were evaluated for their physical, chemical, rheological, microbiological and organoleptic properties. Physicochemical compositions of prepared beverages of fermented permeate of camels’ milk mixed pomegranate syrup were not significant (p≥0.05) for protein, fat and ach contents in all the examined treatments. But total solid, total sugar and pH value changed significantly (p≤0.05). All functional beverages were found rich in many mineral elements. On the other hand, total anthocyanin, phenolic compounds, total antioxidant activity contents, colour and viscosity in all prepared beverages were significantly affected (p.≤0.05). This was due to effect of exopolysaccharide being produced by probiotic bacteria used in the permeate. Bif. animalis, which resulted in the highest levels of viscosity in all the examined beverages ...
Research Journal of Animal and Veterinary Sciences, 2018
The objectives of this study were to evaluate the physicochemical properties of camels’ milk stir... more The objectives of this study were to evaluate the physicochemical properties of camels’ milk stirred yoghurt produced from probiotic bacterial strains isolated from camels' milk. After isolation and identification of the lactic acid bacterial strains (LAB) and evaluation of their probiotic properties, they were examined, for some growth and technological properties. The selected isolates were Lb. plantarum, Lb. fermentum, Bifi. animalis, Lb. acidophilus, and Lb. rhamnosus. These strains were used as starter culture in the manufacture of liquid fermented camels' milk like-stirred yoghurt. The traditional yoghurt starter was used as control. The results show that all selected isolates had the ability to produce exopolysaccharide (EPS), diacetyl and proteolytic activity. Their ability to produce biomass and acidity varied between the strains. The results revealed that there were significantly affected chemical composition, microbiological count, pH, viscosity and water holding capacity (%) of nonfat fermented camel milk drink during storage except ash (%). It was found that Lb. acidophilus, Lb. plantarum and Lb. rhamnosus were the closest to the stirred yogurt in terms of appearance, viscosity and flavor on Bifi. animalis and Lb. fermentum. This study reveals that the LAB isolates from camel milk has a high ability to apply as probiotics, with high production of EPS, survived at low pH, and inhibit some food pathogens, from which it can make them promising candidates to produce functional food with potential health benefits.
The present study was carried out to investigate the effect of adding four different concentratio... more The present study was carried out to investigate the effect of adding four different concentrations (ranged from 0.05 to 2%) of Moringa oleifera dry leaves (MODLs) on the preparation and properties of camels' milk Labneh. All treatments differed (p ≤ 0.05) in their properties; depending on the percent of MODLs added and storage period (28 days at 6±0.5 ° C). Addition of MODLs had considerable effect (p ≤ 0.05) on the total solid, protein, fiber, dynamic viscosity, pH values, carbohydrate and ash contents. The highest values were recorded with Labneh fortified with the highest concentration of MODLs (except pH value). All camels' milk Labneh made with MODLs could be considered as a good source of minerals (Ca, Fe, Zn and P) and vitamins (A, B 1 , B 2 and E). The whey syneresis and pH decreased meanwhile, the dynamic viscosity increased in all treatments including the control till the end of storage period. Among different treatments, control treatment has presented a highest index of syneresis than all other treatments. Meanwhile, T4 (2 % MODL S) had the highest viscosity values, lowest whey separation throughout the storage period. Also, the instrumental textural characteristics of hardness and adhesiveness were negatively correlated to cohesiveness and springiness in all treatments throughout the storage period. The overall acceptability scores of the sensory
Camel milk was used in manufacture traditional and UF soft cheese. Both of cheeses were stored at... more Camel milk was used in manufacture traditional and UF soft cheese. Both of cheeses were stored at 5±1°C for 4 weeks. The physico-chemical, rheological, yield and sensory properties of cheeses were determined. The rheological properties of cheeses were correlation to their chemical composition. Fat/DM, Salt/DM, Ash/DM and syneresis of traditional and UF camels' milk soft cheeses were increased, while a pH value was decreased during storage period. After 15 days of storage, traditional soft cheese occurs slimy and sticky due to a lower pH, high moisture content and proteolysis. The ripening index including WSN, WSN/TN, tyrosine and tryptophan were somewhat affected by an increase in the storage period of traditional and UF soft cheeses. The actual yield cheese was higher in the UF soft cheese camels' milk than the traditional soft cheese camels' milk during the storage. UF soft cheese camels' milk increased in hardness, cohesiveness, gumminess and chewiness, while adhesiveness and springiness decreased due to the increase in syneresis and TS. Due to proteolysis of traditional cheese, the hardness was affected during the storage period, which affected all other values. The acceptability of cheese was higher of UF soft cheese than traditional soft cheese during storage period. The results showed that ultrafiltration technique could help in the enhancement of soft cheese quality parameters such as chemical composition, yield, texture profile and sensory properties during storage period.
Mansoura Journal of Food and Dairy Sciences - Mansoura university, 2016
This study aimed at manufacturing of camels' milk, and its yogurt made with barley and certain fr... more This study aimed at manufacturing of camels' milk, and its yogurt made with barley and certain fruits and vegetables for the benefit of feeding children after weaning. Different technological options were assayed, including characterizing the physical, chemical, microbiological, functional and sensory properties. The chemicals composition between different camels' milk being fermented and non-fermented for fortified barley, fruits and vegetables products for children nutrition are significant (p≤0.05). The total viable count in the samples was higher due to the increase of the solids. The viscosity of fermented camels' milk was also better than non-fermented camels' milk. The effect of children food fermented camels' milk for fortified barley, fruit and vegetables had the highest antioxidant activity. Sensory evaluation of children food showed that fermented camels' milk fortified with barley and fruits better of overall acceptability of appearance, color body, texture and flavor than non-fermented camels' milk fortified with barley and fruits. In contrast, fermented camels' milk made from barley and vegetables were less than those made from non-fermented. Economic evaluation for children food made to camels' milk (fermented and non-fermented) showed it is cheapest than the commercial children food. Finally, in the case of manufacturing of children food after weaning from non-fermented camels' milk fortified with barley prefers mixed vegetables, while it may be fermented camels' milk when mixed with fruit.
Mansoura Journal of Food and Dairy Sciences - Mansoura University, 2014
The effect of salinity stress on some physicochemical properties and minerals profile of Shami go... more The effect of salinity stress on some physicochemical properties and minerals profile of Shami goats' milk produced under desert condition were investigated. Goats' milk samples were collected from a herd kept at Ras Sudr Research Station, Desert Research Center, Egypt. Forty animals were divided equally into different four groups of feeding systems. Groups 1 and 2, fed on barseem hay, while groups 3 and 4, fed on salt tolerant fodder (alfalfa). Both of group1 and 3 were offered fresh drinking water, while group 2 and 4 were offered saline drinking water. Bulk samples were collected at the 1 st week of kidding after colostrums, and weekly up to 4 weeks. Total milk yield, fat, protein, lactose, ash, total solids, pH and specific gratify were examined. Mineral concentrations in analyzed milk samples were calcium, magnesium, potassium and sodium (macroelement). In addition to boron, cobalt, chromium, copper, iron, manganese, molybdenum, selenium, and zinc as microelements. While, heavy metals were aluminum, arsenic, cadmium, lead, mercury, nickel, strontium and vanadium. The results show that milk yield and milk composition were not significantly (P<0.05) affected by the feeding systems expect lactose and ash, which were significantly (P<0.05) affected. Concentrations of all minerals were significantly (P<0.05) among the four studied groups. Calcium concentration in all groups was lower than normal level in goat milk; which might be due to contamination of goat's milk by lead from consumption contaminated feeding stuffs and/or water. Concentrations of molybdenum in the studied groups fed barseem hay (group 1 and 2) have lower than the groups fed alfalfa (group 3 and 4). The results show that an opposite relation between molybdenum and copper. Most of mineral variation could be due to the interaction effect of both saline tolerance plant and saline water on milk.
Dried fermented camel milk with oat, barley or wheat was manufactured as new cereal camel milk pr... more Dried fermented camel milk with oat, barley or wheat was manufactured as new cereal camel milk product. The cereal ingredient was boiled, dried and crushed then mixed with fermented camel milk in 2:1 ratio. Onion, tomato paste, paprika, salt (NaCl), were added to the mixture The fermented mixtures were dried at 50 ± 2°C in an air-convection oven. After drying, the products were ground into powder. Chemical properties and microbiological analysis of grains, camel milk, fermented camel milk and kishk like products were determined. Color measurement, water/ oil binding capacity, viscosity and sensory analysis were done. The chemical composition of oat and barley were better than the wheat in protein, mineral, fiber, vitamin and amino acid. Oats kishk like products gave the best results and sensory evaluation. Moreover oat content of-glucan gave the highest viscosity of prepared produces in comparing with the other products. Thus we recommend to produce these fermented cereal camel milk products as healthy and cheap nutraceutical product.
Australian Journal of Basic and Applied Sciences, 2019
The aim of this study was to evaluate the effects of anise, clove and thyme essential oils (EO) s... more The aim of this study was to evaluate the effects of anise, clove and thyme essential oils (EO) supply on ewes performance during late pregnancy and lactation. Forty Barki ewes (33.5±2.15 kg BW and 2-3 years old) were allocated into four equal groups, 10 animals each and received the same basal diet, berseem hay and concentrate supplement. Control ewes were fed their basal diet without oil supplementation (control group) while the other groups were supplemented with one of the three EO as follow; control diet plus 2 ml/day of anise EO (Anise group), 2 ml/day clove EO (Clove group) or 2 ml/day thyme EO (Thyme group). The oils were daily introduced individually to dams from late pregnancy period till weaning time. The results revealed a similar body weight among treatments during the late pregnancy and lactation period. The clove EO supply significantly improved (P<0.05) milk yield at certain stages of lactation in comparison with other experimental groups. Thyme EO significantly (P<0.05) increased milk total solids, solid not fat, protein and lactose, while the three EO increased (P<0.05) the total anti-oxidant capacity (P<0.01) compared to control’s milk and numerically increased the levels of unsaturated fatty acids profile, especially Linolenic C18:3n-3 (omega – 3) fatty acids that benefits consumer’s health. The digestibility trial was performed at the end of lactation in which a similar feed intake was recorded among treatment. The digestibility was significantly (P<0.05 and P<0.01) affected by the EO supply, except for crude fiber and acid detergent fiber. The nitrogen excretion via feces was reduced (P<0.01) and nitrogen retention increased (P<0.05) by the clove EO supply. Ruminal pH and ammonia –nitrogen did not affected by sampling time (P>0.05) while EO supply decreased pH (P<0.05) and ammonia increased (P<0.01) with anise and clove EO supply. Volatile fatty acids were increased (P<0.01) at 4 h post feeding and affected (P<0.05) by treatment × time interaction. Normal renal function and hepatic enzymes with EO supply, but decreased levels (P<0.01) of serum total protein with clove and thyme supply were obtained. Reduced levels of total cholesterol (TC) and triglycerides (TG) (P<0.01) were recorded with EO, whereas total lipids (TL) and lipase activity increased (P<0.01) with clove and thyme supply. Anise EO supplementation has variable effects on blood metabolites. Clove and thyme EO supply to dams affecting positively (P<0.01) their lambs growth rate till weaning. Therefore, the presence of EO in Barki ewes nutrition could be considered as a promising and useful alternative feed supplement to enrich the nutritional properties of the dairy products and consequently adding value and benefits to the animal products for consumer health.
The objectives of this study were to determine the effect of activation of lactoperoxidase system... more The objectives of this study were to determine the effect of activation of lactoperoxidase system (LPs) to increase the shelf life of goat milk and yoghurt. Samples of goats' milk were collected, taken under complete aseptic conditions, during December 2004 to May 2005 in North Sinai. These samples were divided to three combination groups from sodium thiocyanate and sodium percarbonate were tested for LPs activation as follows: Group 1 (G 1) (14 mg/L + 30 mg/L) , Group 2 (G 2) (15 mg/L + 10 mg/L) and Group 3 (G 3) (20 mg/L + 25 mg/L), respectively. In general, Activation of LPs in goat milk caused a considerable slowing down rate of increase in titratable acidity during storage at 18-24 o C as compared to the control. The titratable acidity was increased from 0 until 72 hours in all groups; this effect was most pronounced in G1. The TABC was highly decreased significantly (P < 0.01) from 0 to 24 hours by 45, 40 and 26% in G1, G2, and G3, respectively. While, at 48 hours the TABC were increased by 19, 23 and 11% in G1, G 2 and G 3, respectively. This result could be occurred due to the LPs effect was decreased after 24 hours, which helping to increased TABC. The PC, SC and CC were in the same trend as TABC. The results of LPs application in yoghurt show that, the titratable acidity of yoghurt was not changed across the time from 1 to 21 days in both G1 and G2. While, in G3 was rapidly decreased after 7 days until 21 days. In G1 and G2 the TABC was decreased after 7 days of storage to 7.9 and 6 log cfu/ml, respectively. In contrast, at 14 days, the TABC was increased in G1 and G2 while, G3 was decreased in the same time. Moreover, at 21 days, the TABC was decreased in G1 and G2. The coliform was even more affected by LPs than the TABC. In all LPs groups, the yoghurt coliform was not detected throughout the different refrigeration periods.
Camel milk also has valuable nutritional properties as it contains a high proportion of antibacte... more Camel milk also has valuable nutritional properties as it contains a high proportion of antibacterial substances that found naturally in camel milk or derived by lactic acid bacteria .This study was carried out to evaluate the effect of camel's milk whey on lactic acid bacteria (LAB) isolated from cows' and camels' milk. Fifty-eight lactic acid bacteria species (41, 17 isolates were obtained from camel milk and cow milk respectively) were isolated from 14 camel's milk samples and 5 samples of raw cow's milk and 2 samples of zabady were collected from different regions in Egypt and Sudan, followed by preidentification using phenotypic and genotypic methods using rep-PCR techniques. Then All LAB strains isolated from both camel's and cow's milk were examined to grow at constant concentration of whey camel's milk and its ability to grow was determined as optical density during 24 hours. Based on phenotypic and genotypic identification, Lactobacilli isolates were identified as: Lb rhamnosus (8.6%), Lb.fermentum (10.3%), Lb.acidophilus (8.6%), Lb. delbrueckii subsp. lactis( 7%), Lb.plantarum (13.8%). Among cocci isolates, Lc. lactis subsp.lactis were 13.8%, Lc.garvieae were 1.7%, Lc. lactis subsp. cremoris were 1.7%, Enterococcus faecium were 27.6% and Streptococcus thermophilus were 5.2%. Whereas, 1.7% of isolates were identified as Bidobacterium animalis. All LAB that isolated from camel’s milk showed a good ability to grow at the concentration of whey 20% compared with those isolated from cow’s milk.
Diabetes mellitus (DM) is caused by an imbalance in metabolism of carbohydrates and lipids regula... more Diabetes mellitus (DM) is caused by an imbalance in metabolism of carbohydrates and lipids regulated by insulin. This work aimed to assess the therapeutic efficiency of diets contained fermented camel milk soup prepared using some different cereals. Alloxan (intraperitoneal injection of 150mg/ kg body weight) was applied for inducing diabetes and hyperlipidemia. Five groups, each of six rats, including negative and positive (diabetic rats) controls were fed on basal diet. In addition to basal diet, diabetic rats in group A, B and C were fed on fermented camel milk wheat soup, fermented camel milk barley soup, and fermented camel milk oat soup, respectively. After six weeks of feeding, results showed significant decrease (P < 0.05) in levels of glucose comparing with diabetic rats. However, significant decrease in the levels of SGPT, SGOT, TC, TG, LDL-c, VLDL-c and AI in treated rats were observed. The present study indicated that, diets contain fermented camel milk soup prepared ...
Dried fermented camel milk with oat, barley or wheat was manufactured as new cereal camel milk pr... more Dried fermented camel milk with oat, barley or wheat was manufactured as new cereal camel milk product. The cereal ingredient was boiled, dried and crushed then mixed with fermented camel milk in 2:1 ratio. Onion, tomato paste, paprika, salt (NaCl), were added to the mixture The fermented mixtures were dried at 50 ± 2°C in an airconvection oven. After drying, the products were ground into powder. Chemical properties and microbiological analysis of grains, camel milk, fermented camel milk and kishk like products were determined. Color measurement, water/ oil binding capacity, viscosity and sensory analysis were done. The chemical composition of oat and barley were better than the wheat in protein, mineral, fiber, vitamin and amino acid. Oats kishk like products gave the best results and sensory evaluation. Moreover oat content of -glucan gave the highest viscosity of prepared produces in comparing with the other products. Thus we recommend to produce these fermented cereal camel milk...
This study aimed to produce fermented beverage from camels’ milk permeate mixed with different co... more This study aimed to produce fermented beverage from camels’ milk permeate mixed with different concentrations (control, 2.5, 5 and 10%) pomegranate syrup. Beverages were evaluated for their physical, chemical, rheological, microbiological and organoleptic properties. Physicochemical compositions of prepared beverages of fermented permeate of camels’ milk mixed pomegranate syrup were not significant (p≥0.05) for protein, fat and ach contents in all the examined treatments. But total solid, total sugar and pH value changed significantly (p≤0.05). All functional beverages were found rich in many mineral elements. On the other hand, total anthocyanin, phenolic compounds, total antioxidant activity contents, colour and viscosity in all prepared beverages were significantly affected (p.≤0.05). This was due to effect of exopolysaccharide being produced by probiotic bacteria used in the permeate. Bif. animalis, which resulted in the highest levels of viscosity in all the examined beverages ...
Research Journal of Animal and Veterinary Sciences, 2018
The objectives of this study were to evaluate the physicochemical properties of camels’ milk stir... more The objectives of this study were to evaluate the physicochemical properties of camels’ milk stirred yoghurt produced from probiotic bacterial strains isolated from camels' milk. After isolation and identification of the lactic acid bacterial strains (LAB) and evaluation of their probiotic properties, they were examined, for some growth and technological properties. The selected isolates were Lb. plantarum, Lb. fermentum, Bifi. animalis, Lb. acidophilus, and Lb. rhamnosus. These strains were used as starter culture in the manufacture of liquid fermented camels' milk like-stirred yoghurt. The traditional yoghurt starter was used as control. The results show that all selected isolates had the ability to produce exopolysaccharide (EPS), diacetyl and proteolytic activity. Their ability to produce biomass and acidity varied between the strains. The results revealed that there were significantly affected chemical composition, microbiological count, pH, viscosity and water holding capacity (%) of nonfat fermented camel milk drink during storage except ash (%). It was found that Lb. acidophilus, Lb. plantarum and Lb. rhamnosus were the closest to the stirred yogurt in terms of appearance, viscosity and flavor on Bifi. animalis and Lb. fermentum. This study reveals that the LAB isolates from camel milk has a high ability to apply as probiotics, with high production of EPS, survived at low pH, and inhibit some food pathogens, from which it can make them promising candidates to produce functional food with potential health benefits.
The present study was carried out to investigate the effect of adding four different concentratio... more The present study was carried out to investigate the effect of adding four different concentrations (ranged from 0.05 to 2%) of Moringa oleifera dry leaves (MODLs) on the preparation and properties of camels' milk Labneh. All treatments differed (p ≤ 0.05) in their properties; depending on the percent of MODLs added and storage period (28 days at 6±0.5 ° C). Addition of MODLs had considerable effect (p ≤ 0.05) on the total solid, protein, fiber, dynamic viscosity, pH values, carbohydrate and ash contents. The highest values were recorded with Labneh fortified with the highest concentration of MODLs (except pH value). All camels' milk Labneh made with MODLs could be considered as a good source of minerals (Ca, Fe, Zn and P) and vitamins (A, B 1 , B 2 and E). The whey syneresis and pH decreased meanwhile, the dynamic viscosity increased in all treatments including the control till the end of storage period. Among different treatments, control treatment has presented a highest index of syneresis than all other treatments. Meanwhile, T4 (2 % MODL S) had the highest viscosity values, lowest whey separation throughout the storage period. Also, the instrumental textural characteristics of hardness and adhesiveness were negatively correlated to cohesiveness and springiness in all treatments throughout the storage period. The overall acceptability scores of the sensory
Camel milk was used in manufacture traditional and UF soft cheese. Both of cheeses were stored at... more Camel milk was used in manufacture traditional and UF soft cheese. Both of cheeses were stored at 5±1°C for 4 weeks. The physico-chemical, rheological, yield and sensory properties of cheeses were determined. The rheological properties of cheeses were correlation to their chemical composition. Fat/DM, Salt/DM, Ash/DM and syneresis of traditional and UF camels' milk soft cheeses were increased, while a pH value was decreased during storage period. After 15 days of storage, traditional soft cheese occurs slimy and sticky due to a lower pH, high moisture content and proteolysis. The ripening index including WSN, WSN/TN, tyrosine and tryptophan were somewhat affected by an increase in the storage period of traditional and UF soft cheeses. The actual yield cheese was higher in the UF soft cheese camels' milk than the traditional soft cheese camels' milk during the storage. UF soft cheese camels' milk increased in hardness, cohesiveness, gumminess and chewiness, while adhesiveness and springiness decreased due to the increase in syneresis and TS. Due to proteolysis of traditional cheese, the hardness was affected during the storage period, which affected all other values. The acceptability of cheese was higher of UF soft cheese than traditional soft cheese during storage period. The results showed that ultrafiltration technique could help in the enhancement of soft cheese quality parameters such as chemical composition, yield, texture profile and sensory properties during storage period.
Mansoura Journal of Food and Dairy Sciences - Mansoura university, 2016
This study aimed at manufacturing of camels' milk, and its yogurt made with barley and certain fr... more This study aimed at manufacturing of camels' milk, and its yogurt made with barley and certain fruits and vegetables for the benefit of feeding children after weaning. Different technological options were assayed, including characterizing the physical, chemical, microbiological, functional and sensory properties. The chemicals composition between different camels' milk being fermented and non-fermented for fortified barley, fruits and vegetables products for children nutrition are significant (p≤0.05). The total viable count in the samples was higher due to the increase of the solids. The viscosity of fermented camels' milk was also better than non-fermented camels' milk. The effect of children food fermented camels' milk for fortified barley, fruit and vegetables had the highest antioxidant activity. Sensory evaluation of children food showed that fermented camels' milk fortified with barley and fruits better of overall acceptability of appearance, color body, texture and flavor than non-fermented camels' milk fortified with barley and fruits. In contrast, fermented camels' milk made from barley and vegetables were less than those made from non-fermented. Economic evaluation for children food made to camels' milk (fermented and non-fermented) showed it is cheapest than the commercial children food. Finally, in the case of manufacturing of children food after weaning from non-fermented camels' milk fortified with barley prefers mixed vegetables, while it may be fermented camels' milk when mixed with fruit.
Mansoura Journal of Food and Dairy Sciences - Mansoura University, 2014
The effect of salinity stress on some physicochemical properties and minerals profile of Shami go... more The effect of salinity stress on some physicochemical properties and minerals profile of Shami goats' milk produced under desert condition were investigated. Goats' milk samples were collected from a herd kept at Ras Sudr Research Station, Desert Research Center, Egypt. Forty animals were divided equally into different four groups of feeding systems. Groups 1 and 2, fed on barseem hay, while groups 3 and 4, fed on salt tolerant fodder (alfalfa). Both of group1 and 3 were offered fresh drinking water, while group 2 and 4 were offered saline drinking water. Bulk samples were collected at the 1 st week of kidding after colostrums, and weekly up to 4 weeks. Total milk yield, fat, protein, lactose, ash, total solids, pH and specific gratify were examined. Mineral concentrations in analyzed milk samples were calcium, magnesium, potassium and sodium (macroelement). In addition to boron, cobalt, chromium, copper, iron, manganese, molybdenum, selenium, and zinc as microelements. While, heavy metals were aluminum, arsenic, cadmium, lead, mercury, nickel, strontium and vanadium. The results show that milk yield and milk composition were not significantly (P<0.05) affected by the feeding systems expect lactose and ash, which were significantly (P<0.05) affected. Concentrations of all minerals were significantly (P<0.05) among the four studied groups. Calcium concentration in all groups was lower than normal level in goat milk; which might be due to contamination of goat's milk by lead from consumption contaminated feeding stuffs and/or water. Concentrations of molybdenum in the studied groups fed barseem hay (group 1 and 2) have lower than the groups fed alfalfa (group 3 and 4). The results show that an opposite relation between molybdenum and copper. Most of mineral variation could be due to the interaction effect of both saline tolerance plant and saline water on milk.
Dried fermented camel milk with oat, barley or wheat was manufactured as new cereal camel milk pr... more Dried fermented camel milk with oat, barley or wheat was manufactured as new cereal camel milk product. The cereal ingredient was boiled, dried and crushed then mixed with fermented camel milk in 2:1 ratio. Onion, tomato paste, paprika, salt (NaCl), were added to the mixture The fermented mixtures were dried at 50 ± 2°C in an air-convection oven. After drying, the products were ground into powder. Chemical properties and microbiological analysis of grains, camel milk, fermented camel milk and kishk like products were determined. Color measurement, water/ oil binding capacity, viscosity and sensory analysis were done. The chemical composition of oat and barley were better than the wheat in protein, mineral, fiber, vitamin and amino acid. Oats kishk like products gave the best results and sensory evaluation. Moreover oat content of-glucan gave the highest viscosity of prepared produces in comparing with the other products. Thus we recommend to produce these fermented cereal camel milk products as healthy and cheap nutraceutical product.
Australian Journal of Basic and Applied Sciences, 2019
The aim of this study was to evaluate the effects of anise, clove and thyme essential oils (EO) s... more The aim of this study was to evaluate the effects of anise, clove and thyme essential oils (EO) supply on ewes performance during late pregnancy and lactation. Forty Barki ewes (33.5±2.15 kg BW and 2-3 years old) were allocated into four equal groups, 10 animals each and received the same basal diet, berseem hay and concentrate supplement. Control ewes were fed their basal diet without oil supplementation (control group) while the other groups were supplemented with one of the three EO as follow; control diet plus 2 ml/day of anise EO (Anise group), 2 ml/day clove EO (Clove group) or 2 ml/day thyme EO (Thyme group). The oils were daily introduced individually to dams from late pregnancy period till weaning time. The results revealed a similar body weight among treatments during the late pregnancy and lactation period. The clove EO supply significantly improved (P<0.05) milk yield at certain stages of lactation in comparison with other experimental groups. Thyme EO significantly (P<0.05) increased milk total solids, solid not fat, protein and lactose, while the three EO increased (P<0.05) the total anti-oxidant capacity (P<0.01) compared to control’s milk and numerically increased the levels of unsaturated fatty acids profile, especially Linolenic C18:3n-3 (omega – 3) fatty acids that benefits consumer’s health. The digestibility trial was performed at the end of lactation in which a similar feed intake was recorded among treatment. The digestibility was significantly (P<0.05 and P<0.01) affected by the EO supply, except for crude fiber and acid detergent fiber. The nitrogen excretion via feces was reduced (P<0.01) and nitrogen retention increased (P<0.05) by the clove EO supply. Ruminal pH and ammonia –nitrogen did not affected by sampling time (P>0.05) while EO supply decreased pH (P<0.05) and ammonia increased (P<0.01) with anise and clove EO supply. Volatile fatty acids were increased (P<0.01) at 4 h post feeding and affected (P<0.05) by treatment × time interaction. Normal renal function and hepatic enzymes with EO supply, but decreased levels (P<0.01) of serum total protein with clove and thyme supply were obtained. Reduced levels of total cholesterol (TC) and triglycerides (TG) (P<0.01) were recorded with EO, whereas total lipids (TL) and lipase activity increased (P<0.01) with clove and thyme supply. Anise EO supplementation has variable effects on blood metabolites. Clove and thyme EO supply to dams affecting positively (P<0.01) their lambs growth rate till weaning. Therefore, the presence of EO in Barki ewes nutrition could be considered as a promising and useful alternative feed supplement to enrich the nutritional properties of the dairy products and consequently adding value and benefits to the animal products for consumer health.
The objectives of this study were to determine the effect of activation of lactoperoxidase system... more The objectives of this study were to determine the effect of activation of lactoperoxidase system (LPs) to increase the shelf life of goat milk and yoghurt. Samples of goats' milk were collected, taken under complete aseptic conditions, during December 2004 to May 2005 in North Sinai. These samples were divided to three combination groups from sodium thiocyanate and sodium percarbonate were tested for LPs activation as follows: Group 1 (G 1) (14 mg/L + 30 mg/L) , Group 2 (G 2) (15 mg/L + 10 mg/L) and Group 3 (G 3) (20 mg/L + 25 mg/L), respectively. In general, Activation of LPs in goat milk caused a considerable slowing down rate of increase in titratable acidity during storage at 18-24 o C as compared to the control. The titratable acidity was increased from 0 until 72 hours in all groups; this effect was most pronounced in G1. The TABC was highly decreased significantly (P < 0.01) from 0 to 24 hours by 45, 40 and 26% in G1, G2, and G3, respectively. While, at 48 hours the TABC were increased by 19, 23 and 11% in G1, G 2 and G 3, respectively. This result could be occurred due to the LPs effect was decreased after 24 hours, which helping to increased TABC. The PC, SC and CC were in the same trend as TABC. The results of LPs application in yoghurt show that, the titratable acidity of yoghurt was not changed across the time from 1 to 21 days in both G1 and G2. While, in G3 was rapidly decreased after 7 days until 21 days. In G1 and G2 the TABC was decreased after 7 days of storage to 7.9 and 6 log cfu/ml, respectively. In contrast, at 14 days, the TABC was increased in G1 and G2 while, G3 was decreased in the same time. Moreover, at 21 days, the TABC was decreased in G1 and G2. The coliform was even more affected by LPs than the TABC. In all LPs groups, the yoghurt coliform was not detected throughout the different refrigeration periods.
Camel milk also has valuable nutritional properties as it contains a high proportion of antibacte... more Camel milk also has valuable nutritional properties as it contains a high proportion of antibacterial substances that found naturally in camel milk or derived by lactic acid bacteria .This study was carried out to evaluate the effect of camel's milk whey on lactic acid bacteria (LAB) isolated from cows' and camels' milk. Fifty-eight lactic acid bacteria species (41, 17 isolates were obtained from camel milk and cow milk respectively) were isolated from 14 camel's milk samples and 5 samples of raw cow's milk and 2 samples of zabady were collected from different regions in Egypt and Sudan, followed by preidentification using phenotypic and genotypic methods using rep-PCR techniques. Then All LAB strains isolated from both camel's and cow's milk were examined to grow at constant concentration of whey camel's milk and its ability to grow was determined as optical density during 24 hours. Based on phenotypic and genotypic identification, Lactobacilli isolates were identified as: Lb rhamnosus (8.6%), Lb.fermentum (10.3%), Lb.acidophilus (8.6%), Lb. delbrueckii subsp. lactis( 7%), Lb.plantarum (13.8%). Among cocci isolates, Lc. lactis subsp.lactis were 13.8%, Lc.garvieae were 1.7%, Lc. lactis subsp. cremoris were 1.7%, Enterococcus faecium were 27.6% and Streptococcus thermophilus were 5.2%. Whereas, 1.7% of isolates were identified as Bidobacterium animalis. All LAB that isolated from camel’s milk showed a good ability to grow at the concentration of whey 20% compared with those isolated from cow’s milk.
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showed a good ability to grow at the concentration of whey 20% compared with those isolated from cow’s milk.
showed a good ability to grow at the concentration of whey 20% compared with those isolated from cow’s milk.