Comparison between somatic cell and leukocyte variations throughout lactation in camel (Camelus dromedarius) and cow's milk

The clinical importance and correlations of post-partum changes in the clinical findings, reproductive cyclicity, serum-milk oxidant/antioxidant parameters as a stress indicator in female dromedary camel (Camelus dromedarius) and their effect on milk palatability

Dramatic metabolic changes during pregnancy and post-partum period resulted in alteration of the biochemical parameters in dromedary she-camels. The current study focused on assessment of stress indicators in post-partum dromedary she-camels on days 14, 28 and 42 post-calving through monitoring the clinical findings, serum steroid hormones, serum or milk oxidant/antioxidant indicators, and milk somatic cell count (SCC) status with reference to serum lipid profile changes. The study also stated several correlations between reproductive cyclicity parameters, stress biomarkers and serum-milk oxidant/antioxidant indicators. The study was conducted on clinically healthy recently calved she-camels (n = 25). They were subjected to clinical and laboratory assays including lipid profiles, serum steroid hormones [Progesterone (P4) and estradiol (E2)], serum or milk oxidant/antioxidant biomarkers [Malondialdehyde (MDA), reduced glutathione (GSH) and cortisol], and milk SCC on days 14, 21 and 28 post-calving. The study concluded the influence of stress as a result of lactation in post-partum period in recently calved she-camels and its relationship with reproductive cyclicity as well as changes in serum steroids, lipid profiles, serum-milk oxidant/antioxidants parameters, and milk SCC that was reflected through significant elevations in serum levels of P4, E2, cortisol, MDA and glucose, and milk values of MDA, cortisol and SCC as well as significant drop in serum levels of GSH, TPs, albumins and globulins on day 14 post-calving comparing with their values particularly on day 42. The study stated variable correlation relationships between reproductive cyclicity parameters, lipid profiles, serum-milk oxidant/antioxidants parameters and milk SCC.

Comprehensive biochemical and proteomic characterization of seasonal Australian camel milk

Although camel milk is increasingly becoming a popular alternative to bovine milk around the world including Australia, studies of Australian camel milk are still lacking. A comprehensive and systematic analysis of major nutritional components, physical properties, antimicrobial enzymes and whey proteomes of Australian camel milk obtained over four seasons was conducted, for the first time in present study. The composition and physical properties of Australian camel milk varied with season, milking frequency and yield. The highest lactoperoxidase and polyamine oxidase activity was observed in summer and winter, respectively. A total of 97 proteins were quantified, on a relative basis, across all the seasonal bulk milk samples. Summer camel milk contained higher amounts of functional whey proteins, such as lactotransferrin, peptidoglycan recognition protein 1, osteopontin and lactoperoxidase. These results contribute to a better understanding of the Australian camel milk and provide insights into processing of dairy products from this milk.

Milk Products from Minor Dairy Species: A Review

Milk processing is one of the most ancient food technologies, dating back around 6000 BC. The majority of dairy products are manufactured from cows, buffaloes, goats, and sheep; their production technologies are mostly standardized and have been widely investigated. Milk and dairy products from minor species are less important under the economic point of view, but they play a fundamental social role in many marginal and poor areas. Due to scarce interest of the dairy industry, their technological characteristics and related issues have been investigated less. Recently, the increasing interest toward ethnic foods and food biodiversity is helping these minor products to emerge from the "darkness" in which they have remained for long time. Some of them are increasingly seen as useful for the valorization of marginal areas, while others are recognized as innovative or healthy foods. The present review aims to resume the most recent knowledge about these less-known dairy products. The first part summarizes the main technological properties of equine, camel, and yak milk with a view to processing. The second is a survey on the related dairy products, both the traditional ones that have been manufactured for a long time and those that have been newly developed by food researchers.