A comparative study of ohmic and conventional pasteurization on camel milk
Keywords:
Ohmic, Conventional, Camel Milk, Degradation losses, PasteurizationAbstract
The present study was about the comparison of effect of ohmic and conventional pasteurization on camel milk. The objectives were to analyze the pasteurization effect of both methods on microbial and nutritional quality of camel milk. Camel milk was pasteurized by both methods, conventional heating as well as ohmic heating by maintaining the temperature of milk at 63°C and changing the time of pasteurization for 3.75, 7.5, 15 and 30 minutes. After pasteurization the milk was tested for microbes by total plate count (TPC) and nutritional profile of milk by different analysis. The pasteurized milk by ohmic heating showed a reduction of bacterial count from 2.35 to 1.83 log CFU/ml of TPC. The pH obtained was 6.54, moisture content was 88.19%, fat content was 3.09%, protein content was 2.43%, lactose content was 3.25% and ash content was 0.85% by pasteurization of camel milk with ohmic heating. The pasteurized milk by conventional heating showed a total plate count value of 2.37 to 1.87 log CFU/ml. The pH obtained was 6.6, moisture content was 87.66%, fat content was 2.99%, protein content was 2.33%, lactose content was 3.16% and ash content was 0.84% with conventional heating of pasteurization.
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