El-Hatmi Halima, Oussaief Olfa, Hammadi Imen, Dbara Mohamed, Hammadi Mohamed, Khorchani Touhami, Jrad Zeineb
LR16IRA04 Livestock and Wildlife Laboratory, Arid Land Institute of Medenine, University of Gabes, Medenine 4100, Tunisia.
Higher Institute of Applied Biology of Medenine, Food Department, University of Gabes, Medenine 4119, Tunisia.
Animals (Basel). 2023 Jan 28;13(3):442. doi: 10.3390/ani13030442.
Camel milk industrialization faces technological problems related to the presence of colostrum in milk. The determination of color parameters may serve to differentiate between colostrum and milk. This work aimed to study the relationship between the chemical composition of camel colostrum and milk and their colors. Samples of colostrum were collected at 2, 12, 24, 48, 72, 96, 120, 144, 168, and 360 h postpartum ( = 16), and their physicochemical properties (pH, acidity, viscosity, color, dry matter, ash, protein, and fat) were analyzed. The results show that all the components decreased during the first 3 days except fat. The content of this later increased from zero in the three sampling on the first day (2, 12, and 24 h) to 1.92 ± 0.61% at 48 h postpartum. The amount of total dry matter and protein decreased from 20.95 ± 3.63% and 17.43 ± 4.28% to 13.05 ± 0.81% and 3.71 ± 0.46%, respectively, during the first 7 days postpartum. There was a weak correlation between the brightness () of the camel milk and its contents of dry matter, protein, and fat; however, these parameters were strongly correlated with redness () and yellowness (). Ash content was poorly correlated with the color parameters. Hence, the measurement of the color parameters of camel colostrum and milk can be a new tool to evaluate their quality.
骆驼奶产业化面临着与牛奶中初乳存在相关的技术问题。颜色参数的测定可用于区分初乳和牛奶。本研究旨在探讨骆驼初乳和牛奶的化学成分与其颜色之间的关系。在产后2、12、24、48、72、96、120、144、168和360小时收集初乳样本（n = 16），并分析其理化性质（pH值、酸度、粘度、颜色、干物质、灰分、蛋白质和脂肪）。结果表明，除脂肪外，所有成分在产后前3天均下降。脂肪含量从第一天三次采样（2、12和24小时）时的零增加到产后48小时的1.92±0.61%。产后前7天，总干物质和蛋白质含量分别从20.95±3.63%和17.43±4.28%降至13.05±0.81%和3.71±0.46%。骆驼奶的亮度（L*）与其干物质、蛋白质和脂肪含量之间存在弱相关性；然而，这些参数与红色度（a*）和黄色度（b*）密切相关。灰分含量与颜色参数的相关性较差。因此，测定骆驼初乳和牛奶的颜色参数可以成为评估其质量的一种新工具。
