Nutritional value and sanitary evaluation of raw Camels milk
نویسندگان
چکیده
منابع مشابه
evaluation of nutritional value of raw and fried shaary (lethrinusnebulosus) fillets
lipids play an important role in maintaining human health. thermal process cause to changes in nutritional value as well as changes in the profile of fatty acids in fish. the aim of this study was to evaluate the effect of frying on chemical composition and profile of fatty acids is fish shaary. for doing this project, 10 kg of the fish were purchased from the market of behbahan and with ice we...
متن کاملConsumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits
Based on literature data, the composition of milk from different ruminants (cow, sheep, goat, buffalo, camel, llama, yak and deer) and equidae (horse and donkey) and of human milk were compared to examine possible nutritional differences. Additionally, the alleged health benefits attributed to some of these milks and the effect of heating are discussed. Very generally, ruminant milk has a lower...
متن کاملMilk Urea Nitrogen - A Nutritional Evaluation Tool?
protein nutritional status of dairy cows. Milk urea nitrogen reflects the amount of urea found in milk and these values are closely correlated with the concentration of urea found in the blood. MUN values should not be used by themselves when evaluation a herd’s feeding program but can be used in conjunction with evaluating milk production records, feeding management practices, and dry matter, ...
متن کاملQuality of raw milk in Kerman province
BACKGROUND: Microbiological and chemical qualities ofmilk are among the most important issues in public health.OBJECTIVES:Although there are a few published studies whichhave been conducted in south east of Iran this study wasperformed to investigate quality of raw milk delivered to a dairyindustry company Kerman Province. METHODS:Atotal of 109raw milk samples were collected at the time of deli...
متن کاملThe effect of heat treatment on the nutritional value of milk and milk products
The nutritional value of milk proteins is determined by their digestive abilities and the availability of essential amino acids. These nutritional values are not affected by heat treatment, although the functional characterisations of milk proteins (e.g. emulsifying, water binding, and dissolving properties) might change. Short-term high temperature treatment does not cause significant chemical...
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ژورنال
عنوان ژورنال: Emirates Journal of Food and Agriculture
سال: 2014
ISSN: 2079-052X
DOI: 10.9755/ejfa.v26i4.16158