Effect of Heat Treatment on Denaturation of Whey Proteins of Camel Milk Volume 4 - Issue 5

Almaz Genene*

• Ethiopian Meat and Dairy Industry Development Institute, Ethiopia

Received: August 26, 2021;   Published: September 28, 2021

Corresponding author: Almaz Genene ,Ethiopian Meat and Dairy Industry Development Institute. Debre Zeit, Ethiopia

DOI: 10.32474/CDVS.2021.04.000196

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The current study was conducted at Haramaya University Dairy laboratory with the main objective of investigating how heat treatment affects whey proteins and rennetability property of camel milk for cheese making. Completely randomized design (CRD) was used by evaluating effect temperature (650C/30min,720C/30 sec, 750C/5 min, 850C/5 min and 900C/5 min).Raw milk used for reference. Similar experimental setup was also used for cow milk.. Heat treatment was done in thermostatically controlled water bath. The chemical composition of milk analysed using milkoscan, whey protein denaturation analysis was done using gel electrophoresis. Heat treatment have no significant effect (P>0.05) on gross chemical content of camel and cow milk. In camel milk α-lactalbumin (α-La)showed less denaturation while Camel serum albumin denatured at higher heat treatment as band become invisible. While in cow milk β-lactoglobulin and α-La denatured as temperature level increased while bovine serum albumin the denaturation percentage increased constantly as temperature increased.

Keywords:Camel Milk; Protein; Denaturation; Heat Treatment; Whey Proteins

Abstract| Introduction| Materials And Methods| Experimental Procedure| Experimental Design| Result and Discussion| Conclusion| Recommendation| Acknowledgement| References|