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Journal of Dairy Science Vol. 74 No. 9 2901-2904
© 1991 by American Dairy Science Association ®
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The Creaming Properties and Size Distribution of Fat Globules in Camel Milk

Z. Farah 1 and M. Rüegg 2

1 Institute of Food Science, Swiss Federal Institute of Technology, CH-8092 Zürich, Switzerland
2 Federal Dairy Research Institute, CH-3097 Liebefeld-Bern, Switzerland

The natural creaming of raw and heated camel milk was studied. Compared with cow (Bos taurus) milk, camel (Camelus dromedarius) milk showed very slow creaming rate in both raw and heated milk at refrigerator and room temperatures. Fat globule size distribution was similar in cow and camel milks. The creaming ability was also studied in various combinations of skim milks and creams of raw camel and cow milks. All systems that contained skim camel milk creamed poorly. It was concluded that insufficient quantity of agglutinin in camel milk was mainly responsible for the slow rate of creaming.

Key Words: camel milk • fat globules • creaming properties

Submitted on December 28, 1989
Accepted on June 29, 1990






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Copyright © 1991 by the American Dairy Science Association ®.