Descriptive Typology of Camel Milk Quality in Touggourt, Southern Algeria

Abstract

AbstractThe objective of this work is to identify the diversity of camel milk quality in the arid region of Touggourt, and to classify the milk samples according to physicochemical parameters in order to have a real and correct vision of the quality of the milk produced in this region. A total of seventy-five samples of mixed milk were taken from various communes in Touggourt for physico-chemical analysis, including the following parameters: pH, lactose content, protein content, mineral content and fat content. The results of the analyses were processed to produce a typology close to the reality of the quality of camel milk produced in the study area. Milk quality parameters are highly variable but generally considered acceptable. The results show that the pH of Touggourt camel milk is equal to 6.62±0.57. It is close to that found in Saudi Arabia and Tunisia. At the same time, the collected milk has an overall acceptable composition of basic nutrients (protein, fat and lactose). The fat content is equal to 34.76±5.85. Camel milk also contains a protein level equal to 33.21±2.54 and 47.28±3.94 for lactose. It contains 3.17±0.95 of minerals. The typology of the analysed camel samples revealed 04 classes of milk. The main sources of variation were the fat and mineral content.