The Free Amino Acid Composition of The Sudanese Fermented Camel's Milk (Garris)
Abstract
Many workers have investigated the composition of milk and
milk proteins of various species of domestic animals but the information regarding the composition of fermented camel 's milk is still limited. The fresh camel milk contains 3.3-4.7% protein, 2.8 - 3.6% fat, 4.0 - 5.2% lactose, 0.7% ash, 9.2 - 15.4% total solids, and to has a pH of 6.0-6.5 (Abdel Rahim, 1987). The casein of camel milk is richer in proline and threonine than cow's milk, but poorer in alanine, arginine, glycine and serine (Hoeller and Hassan, 1965).
References
Abdel Rahim, A. G. (1987). The chemical composition and
nutritional value of camel and goats milk. World Review of
Animal Production 23 (1):9-12.
Aim, L. (1982). Effect of fermentation of lactose, glucose and
galactose content in milk and suitability of fermented milk
products for lactose intolerant individuals. Journal of Dairy
Science. 65. 346-352.
Aruna, K. and Khem, M.S. (1978). Lactic fermentation's of dairy foods and their biological significance. Journal of Dairy Science 4(1): 34-39.
Cohen, s.A., Newyes, M. and Travin, T.L. (1989). The Pico Tag
method. In "A Manual of Advanced Techniques for Amino
Acid analysis", Millipore, U.S .A
Hoeller, H. and Hassan, Y.M. (1965). The amino acid composition of camel milk casein. Sudan Journal of Veterinary Science and Animal Husbandry 6(2): 60-63.
Mehaia, M.A. and A1-Kahal, M.A. (1992). Taurine and other free amino acids in camel, buffalo and ass milk. Milchwisse-nschaft. 45 (l): 113-115.
Sulieman, A.E (2001). Chemical, biochemical and microbiological studies on the Sudanese traditionally fermented Milk (Rob) Ph.D. thesis, University of Gezira, Sudan.
Yagil, R. (1987). Camel milk, a review. International Journal of
Animal Science. 3(2): 81-99.
nutritional value of camel and goats milk. World Review of
Animal Production 23 (1):9-12.
Aim, L. (1982). Effect of fermentation of lactose, glucose and
galactose content in milk and suitability of fermented milk
products for lactose intolerant individuals. Journal of Dairy
Science. 65. 346-352.
Aruna, K. and Khem, M.S. (1978). Lactic fermentation's of dairy foods and their biological significance. Journal of Dairy Science 4(1): 34-39.
Cohen, s.A., Newyes, M. and Travin, T.L. (1989). The Pico Tag
method. In "A Manual of Advanced Techniques for Amino
Acid analysis", Millipore, U.S .A
Hoeller, H. and Hassan, Y.M. (1965). The amino acid composition of camel milk casein. Sudan Journal of Veterinary Science and Animal Husbandry 6(2): 60-63.
Mehaia, M.A. and A1-Kahal, M.A. (1992). Taurine and other free amino acids in camel, buffalo and ass milk. Milchwisse-nschaft. 45 (l): 113-115.
Sulieman, A.E (2001). Chemical, biochemical and microbiological studies on the Sudanese traditionally fermented Milk (Rob) Ph.D. thesis, University of Gezira, Sudan.
Yagil, R. (1987). Camel milk, a review. International Journal of
Animal Science. 3(2): 81-99.
Published
2009-06-01
How to Cite
A. ALYAN, Abdallah; E. SULIEMAN, Abdel Moneim; A. ELKHALIFA, Elamin.
The Free Amino Acid Composition of The Sudanese Fermented Camel's Milk (Garris).
Gezira Journal of Engineering and Applied Sciences, [S.l.], v. 4, n. 1, p. 43 - 51, june 2009.
ISSN 1858-5698. Available at: <http://37.60.236.48/index.php/gjeas/article/view/2082>. Date accessed: 03 june 2026.
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