الفهرس Only 14 pages are availabe for public view
 |  | from | 158 |  |  |
| | | from | 158 | | |
Abstract
Alla hamed ibrahim abo el-lateef, a comparative study on some ruminant milks in Egyptian desert. Unpublished of Agriculture, Food Science Department 2002.
The present research studied the effect of lactation stage on the phsical and chemical characteristics of Barki ewe’s, Baladi goat’s and Maghrabi camel’s milk in North Western Coastal Desert region (NWCD) of Egypt. The collection of samples was carried out during early, mid and late lactation. The effect of heat treatment of milk in the nitrogen distribution and whey protein denaturation as well as the functional properties of isolated caseins were also investigated.
The result indicated that lactation stage had significant effect on the gross composition and nitrogein distribution while showed little effect of heated milk (65o C/30 min) on nitrogein distribution. The maximum effect on nitrogein distribution was found by heat treatment (85o C/5 min). the camel milk whey protein showed higher heat stability than those of goat’s and ewe’s milks during lactation stages. On the other hand the ewe’s HCI-casein showed highest values of solubility and buffer intensity while the camel HCI-casein had the highest values of emulsion properties and oil absorption. The HCI-casein from the three animals breeds showed little variations on foamability. The results indicated that the HCI-casein from ewe’s, goat’s, camel’s milk can be used successfully in food systems to improve the functional properties.