Camel Milk: An Important Natural Adjuvant
نویسندگان
چکیده
منابع مشابه
Vitamin content of camel milk.
The content of vitamin C, vitamin B2 and fat-soluble vitamins E and A in camel milk was studied. The milk samples were collected from 20 individual camels (Camelus dromedarius) in two different occasions. The study showed that camel milk contains considerably less vitamin A and B2 than cow milk while the content of vitamin E was about the same level. The level of vitamin C was in average three ...
متن کاملAn Important Milk Enzyme: Lactoperoxidase
It has been acknowledged since ancient times that milk and dairy products have a vital role in nutrition and contribute considerably to human health. Because of its content, Because of its content, it has many important effects on the life that include immuno‐ globulins, enzymes, hormones, growth factors, antibacterial agents, fat acids, vita‐ mins, and minerals. Approximately 70 indigenous enz...
متن کاملImportance of camel milk - An alternative dairy food
Camel is known as “Ship of the Desert”. Camel milk is different from cow milk in its chemical composition but it contains all essential nutrients as cow milk. Indian camels yield 3.5 kg to 10 kg of milk per day. The taste of camel milk depends upon availability of plants for grazing. The water content of camel milk fluctuates from 84 percent to 90 percent. Camel keepers utilize milk either raw,...
متن کاملCamel milk for food allergies in children.
BACKGROUND Food allergies in children are often very serious and can lead to anaphylactic reactions. Observations that camel milk ameliorates allergic reactions were noted over the years. The effect of camel milk is probably related to its special composition. OBJECTIVES To investigate the effect of camel milk in several children with severe food (mainly milk) allergies. METHODS We studied ...
متن کاملMethods of processing Camel Milk into Cheese
Cheese-making technology aims to preserve milk so that consumption can be postponed for periods from a few days to several months. The preservation of the product is obtained mainly through lactic acidification and limited dehydration. These operations take place during the two first steps of processing, the setting (or coagulation) and draining phases. For many cheese types, a third phase know...
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ژورنال
عنوان ژورنال: Agricultural Research
سال: 2017
ISSN: 2249-720X,2249-7218
DOI: 10.1007/s40003-017-0284-4