Fermented Camel Milk (Chal): Chemical, Microbial and Functional Properties

Document Type: Original Article


1 Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran , Karaj campus, Karaj, Iran

2 Department of Food Science & Technology, Faculty of Advanced Sciences & Technology, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran, Iran (IAUPS)

3 Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran


The aim of this study was to determine physicochemical, microbial properties and antioxidant activity
of fermented camel milk (Chal) and introduce it as a functional food. The protein content of the
samples was determined using Kjeldahl method and total dry matter using oven drying method. The
amount of fat content with Gerber method and pH was measured using a pH meter. Antioxidant
activity 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 microbial
count by pour plate method. Results revealed that fat, protein content and total solid determined
5.82±0.27%, 3.07±0.073%, and 12.24±0.16%, respectively. Acidity and pH determined 80±7 °D and
4.52±0.10, respectively. When a food has calcium by itself, this calcium is bonded with the protein
of food, this calcium is more effective in our body than the calcium we add to food and they have not
bonded any proteins. Adequate calcium consumption may support to decrease the risk of osteoporosis
in 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 of
2.34±0.23 logCFUmL-1 for Chal samples. The results showed that Chal was rich in antioxidant. The
antioxidant inhibitory activity of Chal was obtained 45.38%. Diets rich in antioxidants, can inhibit
LDL oxidation, influence the activities of immune-competent cells and inhibit the formation of cell-tocell
adhesion factors. Therefore, Chal is introduced as a traditional functional food.


Main Subjects