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Questions and Answers
What is the primary reason for the varying taste of camels' milk?
What is the primary reason for the varying taste of camels' milk?
- The age of the camel producing the milk
- The geographical region where the camel is located
- The time of day the milk is harvested
- The type of fodder and availability of drinking water (correct)
What is the typical pH range of fresh camels' milk?
What is the typical pH range of fresh camels' milk?
- Above 7.0
- Between 5.0 and 5.5
- Below 6.0
- Between 6.5 and 6.7 (correct)
Which of the following is true regarding the acidity of camels' milk over time?
Which of the following is true regarding the acidity of camels' milk over time?
- The initial lactic acid content is higher than after 6 hours
- pH remains constant regardless of the time
- The acidity decreases as time goes on
- Lactic acid content increases with time when left to stand (correct)
How does the texture of camels' milk change when shaken slightly?
How does the texture of camels' milk change when shaken slightly?
In what way does the colostrum of camels' milk differ from that of cows?
In what way does the colostrum of camels' milk differ from that of cows?
What is the typical density range of camels' milk?
What is the typical density range of camels' milk?
The protein content of camels' milk ranges from 3% to 4%.
The protein content of camels' milk ranges from 3% to 4%.
What is the calcium content in camels' milk per 100ml?
What is the calcium content in camels' milk per 100ml?
The pH of camels' milk typically ranges from ______ to ______.
The pH of camels' milk typically ranges from ______ to ______.
Match the following components of camels' milk with their respective ranges:
Match the following components of camels' milk with their respective ranges:
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Study Notes
Camel's Milk Characteristics
- Typically opaque white in appearance.
- Flavor profile ranges from sweet and sharp to salty, occasionally tasting watery.
- Frothy texture when shaken slightly, indicating freshness.
Taste Variation Factors
- Flavor changes influenced by type of fodder consumed and availability of drinking water.
Acidity and pH Levels
- Fresh camel's milk has a high pH, usually between 6.5 and 6.7.
- Acidity increases quickly when milk stands; lactic acid content rises significantly over time.
- Increases from 0.03% after 2 hours to 0.14% after 6 hours.
Colostrum Properties
- The initial breast milk, known as colostrum, is white and slightly diluted compared to cow colostrum.
Physical Properties
- Color ranges from white to slightly yellowish, indicating minimal processing.
- pH levels between 6.5 and 7.5 suggest a neutral to slightly acidic composition, beneficial for stability.
- Density of 1.03 to 1.06 g/ml indicates a relatively high density compared to water.
- Viscosity measures between 1.5 and 2.5 mPa.s, reflecting the thickness and flow characteristics of the substance.
Chemical Properties
- Total solids content is between 12-15%, indicating the amount of dissolved solids contributing to its characteristics.
- Fat content ranges from 3-5%, affecting creaminess and flavor profile.
- The protein content varies from 3-4%, essential for nutritional value and structural properties.
- Lactose content is around 4-5%, which may influence sweetness and digestibility for lactose-intolerant individuals.
- Ash content measures between 0.6-0.8%, reflecting the mineral content remaining after combustion.
- Calcium content ranges from 30-40 mg/100ml, vital for bone health.
- Phosphorus content varies from 40-50 mg/100ml, playing a key role in energy transfer and bone formation.
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