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The composition of camel milk : a meta-analysis of the literature data

Konuspayeva G., Faye B., Loiseau G.. 2009. Journal of Food Composition and Analysis, 22 (2) : p. 95-101.

DOI: 10.1016/j.jfca.2008.09.008

Camel milk composition from both dromedary and Bactrian species was described in several publications. Eighty-two references from scientific journals or grey literature were selected, and a meta-analysis was achieved including the gross composition of camel milk (fat matter, total protein, lactose, ash and dry matter). A high variability was observed in the published data. Two factors were specifically studied: the geographical origin of the data and the year of publication. The references from Asia gave results with higher values in all the components, except ash, probably linked to the camel species, the Bactrian camel being predominant in the area. Milk composition reported in East African references was higher in fat matter content compared to other references in Africa and Western Asia. The chronicle made it possible to distinguish four periods according to fat matter and total protein values. Personal data from Kazakhstan showed significantly higher fat matter and total protein contents, but a lower lactose content compared to other references from Central Asia. (Résumé d'auteur)

Mots-clés : lait de chamelle; afrique; asie

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