Ethanol stability of Camel Milk

ABSTRACT

Result showed that the ethanol stability/pH profile of camel milk featured a typical sigmoidal shape, characteristic of the ethanol stability/pH profile of bovine milk but it had a lower stability at all pH values studied. Preheating camel milk [at 90°C for 30 min] decreased its stability towards ethanol especially at pH values >6.7. The results of this study confirmed the important role played by calcium ion on ethanol stability of milk, which decreases by increasing the Ca[2+] concentration whilst increases by addition of calcium chelating agents such as ethylenediaminetetra-acetic [EDTA] and citrate