Physicochemical profile and Lactic Acid Bacteria genera inhabit Egyptian raw camel, sheep, goat, buffalo and cow

Document Type : Original Article

Authors

1 Department of Food Technology, Arid Lands Cultivation Research Institute (ALCRI), Alexandria, Egypt & Department of Food Science, Faculty of Agriculture, Saba Basha, Alexandria University, Egypt

2 Department of Food Science, Faculty of Agriculture, Saba Basha, Alexandria University, Egypt

Abstract

Indigenous dairy products made of different milk sources are traditionally produced and
consumed in a majority of African and Arabian countries. The aim of present study was to assess
and compare physicochemical profile of camel, sheep, goat, buffalo and cow’s native milks in
addition to isolation, identification and technological evaluation of their content of Lactic Acid
Bacteria (LAB) genera to introduce a wider image that facilitate applications of these pasteurized
milks along with isolated LAB strains in dairy industry development. Milks were examined
chemically and via Fourier Transform Infrared (FTIR) spectroscopy. Sixty strains out of two
hundred sixty-eight of LAB were selected based on assessment of their technological properties.
Chemically, sheep and buffalo milks showed the highest content of protein, fat and ash. Goat and
sheep milks possessed high content of lactose, which encouraged the inhabitance of Leuconostoc
sp. to represented 48% and 18% respectively of their total LAB isolates. Some strains showed
exceptional autolytic, photolytic and antimicrobial features (10, 15 and 12 strains respectively).
Obtained findings when correctly applied would lead to develop an innovative dairy processing
in Egypt.

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History

  • Receive Date: 03 September 2018
  • Accept Date: 03 September 2018

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