This study analyzed the physicochemical properties, amino acid profile, fatty acid composition, and sensory characteristics of camel, cow, and mixed (camel:cow) milk samples. The physicochemical analysis showed that the average values of the main components (such as protein, lactose, fat, and total solids) were not significantly different from those in cow milk. There were no significant differences (p>0.05) in the milk samples' fatty acid and amino acid profiles. The predominant fatty acids in all three types included C16:0, C18:0, C18:1n9c, and C14:0. The milk samples have different concentrations of specific polyunsaturated fatty acids (PUFAs), such as C18:3n3c and C18:3n6c. For camel milk samples, glutamic acid (10.71%) was identified as the most prevalent amino acid, followed by proline (10.71%) and leucine (8.51%). The sensory assessment revealed a specific taste profile; however, camel milk is recognized for its distinctive appearance, which is characterized by a homogeneous liquid with foam on top. It has a white color and a slightly salty flavor. These findings provide a scientific and practical basis for developing and implementing innovative technologies in dairy production.
Boukova et al. (Tue,) studied this question.