Some Variation Factors of Freezing Point in Camel Milk - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Animals Year : 2023

Some Variation Factors of Freezing Point in Camel Milk


The freezing point degree of milk (FPD) is a classical indicator of cow milk quality. In camel milk, few references are available in the literature regarding the main factors of variation. In the present paper, two methods of FPD determination were used: the Reference method (RM) (using Cryostar) and the Express method (EM), using a milk analyzer (Milkoscan-FT1). The RM was used to determine FPD in 680 bulk raw or pasteurized camel milk samples. Regarding EM, 736 individual milk samples, 1323 bulk samples, 635 samples of pasteurized milk and 812 samples of raw milk used for cheese making were available. The variability of FPD was investigated according to month, lactation stage, milk composition, milk production and microbiological status. Correlations between methods were explored. FPD was highly correlated with most of the milk components and tended to decrease in cases of high contamination by coliforms or high total flora count. However, the weak significant correlations between the two methods indicated the necessity to specifically calibrate an automatic milk analyzer for camel milk.
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Dates and versions

hal-04119283 , version 1 (06-06-2023)





Gaukhar Konuspayeva, Mubarak M Al-Gedan, Fuad Alzuraiq, Bernard Faye. Some Variation Factors of Freezing Point in Camel Milk. Animals, 2023, 13 (10), pp.1657. ⟨10.3390/ani13101657⟩. ⟨hal-04119283⟩
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