Effect of different processing methods on nutrition and functional components of camel milk
The high quality camel milk from Zhungeer camel in Altay,Xinjiang was dried using traditional spray drying and industrial vacuum freeze drying technology.The effects of the above processing methods on functional components such as immunoglobulin IgG and lactoferrin,nu-tritional components such as fat and protein content,physical and chemical components such as moisture and acidity,microbial indicators and sen-sory characteristics of camel milk powder were studied.Comparative results of milk powder data converted into reconstituted milk showed that compared with spray drying technology,vacuum freeze-drying technology greatly retained bioactive substances(lactoferrin and immunoglobulin)in camel milk,and freeze-dried milk powder was more acceptable in sensory evaluation.However,there was no significant difference in fat and protein content after spray drying and freeze drying.By exploring the effects of different processing methods on the quality of camel milk powder,it provides a reference for reducing the loss of nutrients and functional components of raw milk during processing and selecting a more reasonable processing method.
万方数据
维普
