Effect of Camel's Milk Processing on Orotic Acid Stability

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	Effect of Camel's Milk Processing on Orotic Acid Stability
Article 3, Volume 15, Issue 7, July 2024, Page 109-113 PDF (571.54 K)
Document Type: Original Article
DOI: 10.21608/jfds.2024.295141.1158
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Author
E. M. Abdeen
Animal and Poultry Breeding Department, Desert Research Center, AlMatariya, Cairo, 1753, Egypt
Abstract
The objective of this study was to evaluate orotic acid stability throughout the manufacture and storage of camel milk products. The results observed that, freezing camel milk for 3 months at -18°C led to stability of orotic acid, pH and acidity did not change during storage. Thermal treatment carried out on camel milk at three treatments (63°C/30 min, 72°C/15 s and 80°C/20 s). The results showed that, the treatment at 80°C caused less change in microbial load, pH, acidity and a 16.74% decrease in orotic acid during storage than that of other treatments. Then we were advised to make fermented camel milk (heated at 80°C/20 s) with a traditional starter and another commercial probiotic starter. The results showed that, probiotic fermented camel milk significantly affect the stability of orotic acid compared to the traditional starter during fermentation and storage at 5°C.
Keywords
freezing; heat treatment; fermentation


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