Impact of thermal treatment on the quality, total antioxidant and antibacterial properties of fermented camel milk.

ABSTRACT: This study investigated the impact of thermal treatments on the quality, antioxidant, and antibacterial properties of fermented camel milk during refrigerated storage. Two thermal treatment categories were applied: moderate (63 °C for 30 min and 72 °C for 15 s) and high (85 and 90 °C for 15 s and 30 min). Findings indicated that raw camel milk was found to be microbiologically unacceptable. Heating milk to 90 °C for 30 min notably reduced fermentation time, increased fermented milk viscosity, and altered whey protein electrophoretic patterns. While thermal treatments below 90 °C boosted lactic acid bacteria count in fermented milk compared to raw milk-derived samples (control), all treatments exceeded the recommended standards throughout storage. Thermal treatment decreased the proteolysis

SUBMITTER: Abou-Soliman NHI 

PROVIDER: S-EPMC11903780 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature