fermented camel milk (chal): chemical, microbial and functional properties

the aim of this study was to determine physicochemical, microbial properties and antioxidant activityof fermented camel milk (chal) and introduce it as a functional food. the protein content of thesamples was determined using kjeldahl method and total dry matter using oven drying method. theamount of fat content with gerber method and ph was measured using a ph meter. antioxidantactivity was also determined using 2,2’-azino-bis-(3-ethylbensothiazoline-6- sulfonic acid) (abts)method. the mineral analysis was performed with atomic absorption spectroscopy and microbialcount by pour plate method. results revealed that fat, protein content and total solid determined5.82±0.27%, 3.07±0.073%, and 12.24±0.16%, respectively. acidity and ph determined 80±7 °d and4.52±0.10, respectively. when a food has calcium by itself, this calcium is bonded with the proteinof food, this calcium is more effective in our body than the calcium we add to food and they have notbonded any proteins. adequate calcium consumption may support to decrease the risk of osteoporosisin life. calcium ranged 103.29±3.87% and phosphorus 10.25±0.1% for chal samples, respectively.the total counts were equal 6.54±0.19 log cfuml-1; coliform count was determined in the ranges of2.34±0.23 logcfuml-1 for chal samples. the results showed that chal was rich in antioxidant. theantioxidant inhibitory activity of chal was obtained 45.38%. diets rich in antioxidants, can inhibitldl oxidation, influence the activities of immune-competent cells and inhibit the formation of cell-tocelladhesion factors. therefore, chal is introduced as a traditional functional food.