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Deposit Generation During Camel and Cow Milk Heating: Microstructure and Chemical Composition

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Abstract

The aim of this study is to identify the chemical composition and the microstructure of the deposits obtained after heating camel and cow milks at 80 °C for 60 min using a laboratory-scale device. Like cow milk, camel milk was affected by heat treatment with the reduction of the non-casein nitrogen content reflecting the denaturation of camel whey proteins. The composition of the deposits generated during heating camel and cow milks at 80 °C for 60 min revealed that while camel deposit contained 57 % w/w protein, cow deposit showed a higher protein content of 69 % w/w. The mineral content was 35 % w/w for camel deposit which was higher than that of cow sample, which was 28 % w/w. SEM of both deposits showed a familiar structure of a protein deposit with large clumps composed of smaller aggregates. Camel deposit showed an amorphous structure due to its deficiency in β-lactoglobulin.

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Acknowledgments

We would like to express our gratitude to Dr Joelle Léonil, the head of UMR-STLO (INRA, France), for permitting the collaboration between Tunisian and French research teams. We would like also to thank Scanning Electronic Microscopy Center Rennes (CMEBA) (University-Rennes-1, France) for their help in the scanning electron microscopy observations. We extend our thanks to Pr Leila Mahfoudhi, teacher of English in the Faculty of Science of Sfax, for proofreading and refining the language of the manuscript.

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Authors and Affiliations

  1. Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Route Soukra, Sfax, 3038, Tunisia

    Imène Felfoul, Hamadi Attia & M.A. Ayadi

  2. INRA, UMR1253 STLO, 65 rue de Saint-Brieuc, Rennes, F-35000, France

    Eric Beaucher, Chantal Cauty & Frédéric Gaucheron

  3. Agrocampus Ouest, UMR 1253 STLO, 65 rue de Saint Brieuc, Rennes, F-35000, France

    Eric Beaucher, Chantal Cauty & Frédéric Gaucheron

Authors
  1. Imène Felfoul
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  2. Eric Beaucher
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  3. Chantal Cauty
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  4. Hamadi Attia
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  5. Frédéric Gaucheron
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  6. M.A. Ayadi
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Correspondence to M.A. Ayadi.

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Felfoul, I., Beaucher, E., Cauty, C. et al. Deposit Generation During Camel and Cow Milk Heating: Microstructure and Chemical Composition. Food Bioprocess Technol 9, 1268–1275 (2016). https://doi.org/10.1007/s11947-016-1714-1

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  • DOI: https://doi.org/10.1007/s11947-016-1714-1

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