Moroccan Journal of Agricultural and Veterinary Sciences

Vol. 11 No. 3 (2023): (September 2023)
Nutrition and Food Technology

Quality of kefir from camel raised in an the extensive system in Tunisia

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  • Samira ARROUM,
  • Amel SBOUI,
  • Imen FGUIRI,
  • Naziha AYEB,
  • Mohamed HAMMADI,
  • Touhami KHORCHANI
Samira ARROUM Institut Supérieur Agronomique de Chott-Meriem, Université Sousse, Tunisie
Amel SBOUI Laboratoire d’élevage et de faune sauvage, Institut des Régions Arides, Médenine, Tunisie
Imen FGUIRI Laboratoire d’élevage et de faune sauvage, Institut des Régions Arides, Médenine, Tunisie
Naziha AYEB Centre Régional des Recherches Agricoles Sidi Bouzid, Tunisie
Mohamed HAMMADI Laboratoire d’élevage et de faune sauvage, Institut des Régions Arides, Médenine, Tunisie
Touhami KHORCHANI Laboratoire d’élevage et de faune sauvage, Institut des Régions Arides, Médenine, Tunisie

Published 2023-09-15

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Abstract

The aim of this study is to transform milk of camel, raised in an extensive system, into kefir. The pasteurization (63°C for 30 min) of the milk, the incubation with three rates of kefir grains (2,5 and 10%) and different incubation times (18; 20 and 24 h) were evaluated during the transformation. The physicochemical characteristics of milk, kefir grains, camel kefirs and the chemical composition of the diet of the camels were measured. The results showed that camel milk is characterized by a neutral pH value (6.9 ± 0.11) and a high dry matter (DM) content of 114.2 ± 0.11g/l. Kefir grains have an acid pH (3.9) and their fat content is very low (0.02 g/kg). The chemical composition of pastoral species showed an NDF content of 33.9 to 81.1% and an ADF content of 22.5% to 61.7%. Varying the rate of kefir grains from 2,5 to 10% had a significant effect on the pH, acidity and viscosity of the kefir obtained for the different incubation times (18, 20 and 24 h). Consequently, camel milk was suitable for transformation into kefir in accordance with legislative standards.

Keywords: Camel milk, kefir grains, pastoral plants and chemical characteristics

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References