American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2017, 5(3), 109-116
DOI: 10.12691/ajfst-5-3-6
Open AccessArticle

Effect of Heat Treatment and Fermentation on Bioactive Behavior in Yoghurt Made from Camel Milk

Abeer M. Abd Elhamid1, and Mervet M. Elbayoumi2

1Department of Food and Dairy Science &Technology, Faculty of Agriculture, Damanhour University, Damanhour, 22516, Egypt

2Researcher at Breeding of Animal and Poultry Department, Desert Research Center, Cairo, Egypt

Pub. Date: June 27, 2017

Cite this paper:
Abeer M. Abd Elhamid and Mervet M. Elbayoumi. Effect of Heat Treatment and Fermentation on Bioactive Behavior in Yoghurt Made from Camel Milk. American Journal of Food Science and Technology. 2017; 5(3):109-116. doi: 10.12691/ajfst-5-3-6


In this study, the possibility to release bioactive peptides from camel milk using heat treatments and fermentation of camel milk was investigated. Camel milk was heated at 80°C for 30, 60, 90 and 120min. Samples of yoghurts after their fermentation and during storage were determined for proximate physicochemical and bioactive activities. Results showed that heat treatments and fermentation process, decreased significantly the pH (P<0.01) and increased the total solids and protein (P<0.01) of yoghurt during storage. The ash content was almost unchanged, when the time of heat treatments of camel milk increased. Also, fermentation increased the antioxidant activities in yoghurt. SDS–PAGE electrophoretic patterns of camel milk showed that after heating camel milk at 80°C for 60min; α-S2caseins (α-S2-CN) was not detected, while after fermentation α-lactalbumin (α-la) and β-lactoglobulin (β-lg) were not significantly detected. The peptide fractions from yoghurt showed good potential to inhibit growth of Bacillus cereus (ATCC 9639), Escherichia coli (ACCT 8739) and Staphylococcus aureus (ATCC 6538). For all the above, the non-standard heat treatment of camel’s milk and fermentation are necessary for a future application in dairy industry to produce a bioactive peptides.

heat treatment bioactive antioxidant physicochemical and antimicrobial attributes camel milk and yoghurt

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