Gross composition of raw camel's milk produced in Turkey

The composition and quality of goat milk is determined, but there is no similar studies on Turkish camel's milk. Raw camel's milk was collected from one-humped camels at a farm in western Turkey and evaluated for its physicochemical components and microbial properties. The dispersion of chemical composition values were found to be at similar levels in this study. However, they were lower than small amounts of monosaccharides such as fructose and glucose. Also, the camel's milk was found to be a good source of zinc and vitamin C. The levels of yeast, mold, and coliform bacteria in the camel's milk samples were low. Gas liquid chromatography analysis of milk fat showed that the predominant fatty acids were C16:0, C18:1, C14:0, C16:1 and C18:0. Saturated fatty acids average content was 59.33% and unsaturated fatty acids content was 40.74% of total fatty acids with low (2.12) atherogenic index (AI). The ratio of unsaturated/saturated acid (0.69%) was more favorable in these samples of Turkish camel's milk compared with that of cow's or goat's milk as well as some other camel's milk studies. The study's results suggest that environmental and geographic conditions where camels are raised may cause variation in the composition of raw camel's milk.

Automated summary

This study collected and assessed samples of Turkish camel's milk for its composition and properties. The results showed that camel's milk had lower levels of certain monosaccharides compared to other milk types, but it was a good source of zinc and vitamin C. The samples also had low levels of yeast, mold, and coliform bacteria. The fatty acid composition of camel's milk was dominated by saturated fatty acids, but it had a favorable ratio of unsaturated/saturated acids compared to other milks and studies. These findings suggest that the composition of raw camel's milk may vary based on the environmental and geographic conditions where the camels are raised.