Food Hygiene
Saideh Saljooghi; Ladan Mansouri-Najand; Hadi Ebrahimnejad; Farideh Doostan; Nasrin Askari
Volume 8, Issue 4 , December 2017, , Pages 313-317
Abstract
The microbiological and biochemical changes occurred during the fermentation of camel milk inoculated by three selected bacterial starter, were investigated as well as the sensory evaluation of the product. Milk samples were collected from camel herds of southeastern of Iran. Chr. Hansen ABT-10 starter ...
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The microbiological and biochemical changes occurred during the fermentation of camel milk inoculated by three selected bacterial starter, were investigated as well as the sensory evaluation of the product. Milk samples were collected from camel herds of southeastern of Iran. Chr. Hansen ABT-10 starter including Lactobacillus acidophillus, Biphidobacterum biphidum and Sterptococcus thermophilusin ratio of 0.50 g per 100 mL of camel milk was added. This fermented product was examined at the 0, 3rd, 6th and 9th days for microbiological, biochemical and sensory evaluations. The results showed the number of starter bacteria was maintained at least 106 CFU mL-1 during nine test days. It was shown that it could be used as fermented-probiotic drink. The product did not show any microbial contamination. The acidity and protein amount of produced drink showed a significant (p < 0.05) increase in different test days. Fat, solids-not-fat and ash amount of the product showed significant differences at the ninths’ test day compared to the zero test day (p < 0.05). Organoleptic properties of product including flavor, color, odor, consistency, mouth feel and overall acceptance were significantly improved (p < 0.05). Therefore, the produced fermented–probiotic drink, in addition to keep maintenance and increased nutritional quantity value, was accepted by consumers in terms of organoleptic properties and it could be used as a healthy and functional drink.
El-Said El-Sherbini El-Said; Gehad Ramadan El-Sayed; Esraa Tantawy
Volume 1, Issue 1 , June 2010, , Pages 30-43
Abstract
Camel milk has an importance in the treatment of diabetes. It has been shown that the patients who drink camel milk daily, their need to insulin decrease. Therefore, this study aimed to investigate the effect of camel milk in comparison with insulin treatment in experimentally-induced diabetes. This ...
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Camel milk has an importance in the treatment of diabetes. It has been shown that the patients who drink camel milk daily, their need to insulin decrease. Therefore, this study aimed to investigate the effect of camel milk in comparison with insulin treatment in experimentally-induced diabetes. This study was carried out on forty male New Zealand rabbits, divided into four groups with ten rabbits in each. The first group G1 was considered as control non-diabetic group and received only normal saline solution. The other animals were injected intravenously with alloxan for induction of diabetes mellitus and then divided into three groups' ten rabbits each as the follows: G2 considered as control diabetic and left untreated, G3 was considered as diabetic and treated with insulin, and G4 was considered as diabetic and received camel milk. At the end of the experiment (4 weeks), blood (whole blood & serum) and tissue samples (liver, kidney and pancreas) were collected from all the animals for analysis of: enzymatic SOD and catalase, non-enzymatic GSH antioxidant enzyme activities. Serum malondialdeyde, glucose, insulin and lipid profile also were analyzed. The results showed that the camel milk was effective in the treatment of diabetes in comparison to insulin treatment alone. In addition to its hypoglycemic effect, camel milk improved the diabetes-induced oxidative stress. The histopathological evaluations demonstrated that there was a regeneration in β cells and the islets of Langerhans among the pancreatic acini in rabbits receiving camel milk. Our findings suggested that the camel milk administration in case of insulin dependant diabetes mellitus might be recommended as an oral anti-diabetic remedy.