Journal of Food Processing & Technology

The dry fermented products from camel milk

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Anna Chizhayeva, Galina Dudikova and Alma Amangeldi

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Whole camel milk and shubat are valuable traditional products in Kazakhstan. For a fermentation of camel milk we created 2
consortia of lactic acid bacteria and bifidobacteria: Lactobacillus acidophilus KM, Lactobacillus acidophilus KH1, Lactococcus
lactis subsp. cremoris TM-5, Bifidobacterium bifidum1 and Lactobacillus acidophilus KM-2, Bifidobacterium bifidum 1, Bifidobacterium
bifidum 791. It is established that these strains of lactic acid bacteria and bifidobacteria produce exopolysaccharides and synthesize
biologically active low-molecular peptides with Mm 50, 0; 10,0; 5, 0 and lower than 5, 0 kd. The technology of receiving the dry
fermented products from camel milk with introduction to their composition of oligosaccharides-inulin and/or a laktuloza is developed.
This technology allows providing in these products the high maintenance of microbial cells (109 CFU/g). The nutrition value of the
dry fermented products (Per 100g) makes: Proteins-25, 56; fats-21, 10; carbohydrates-36,8 2; vitamin PP-0, 66 mg, vitamin C-3, 78
mg; power value: 439 kcal/100 g. The technological modes of receiving dry dairy mix for the baby food on the basis of active cultures
of lactic acid bacteria and bifidobacteria, fermented and whole camel milk are developed. Samples of dry dairy mix for baby food
from camel milk were investigated on indicators of quality and safety (the content of heavy metals, pesticides, radionuclides, E.coli,
S.aureus, Salmonella sp., yeast and a mold) also is safe.