A study on determination of physicochemical properties of sheep and camel milk reared in arid zone of Rajasthan

Abstract

Milk is highly nutritious and supplies body building proteins, bone forming minerals, healthful vitamins and provide energy giving lactose and milk fat. Sheep milk has high nutritional value and high concentrations of proteins, fats, minerals, and vitamins as compared to the milk of other domestic species. The high levels of protein, fat, and calcium make it an excellent matrix for cheese production. Sheep milk proteins are also important sources of bioactive ACE inhibitory peptides and antihypertensive peptides. They can protect and control microbial infections against non-immune diseases. The activity of these biofunctional peptides is based on their composition and sequence of amino acids. Camel milk is unique in terms of having low fat (1.5-3%) and low protein (2.5%). Camel milk is known for its medicinal properties, which are widely exploited for human health. The low quantity of β-casein and the lack of β-lactoglobulin are linked to the hypo-allergic effect of camel milk. Other components such as lactoferrin, immunoglobulin, lysozyme or vitamin C were reported to play a central role in the determination of these properties. In the present investigation an attempt was made to evaluate the physicochemical properties of sheep and camel milk as well as admixture of sheep and camel milk.