Antioxidative Enhancing Property of Fermented Camel Milk

Abstract

Milk samples were collected from healthy four camels of each breed viz. Bikaneri, Jaisalmeri and Kachchhi and analysed for their chemical composition viz. fat, protein, SNF and pH. These milk samples were fermented using Lactobacilli Acidophilus starter culture to produce bioactive peptides. By the fermentation process interesting ingredients are enriched and released from the matrix, Especially, milk-proteins and associated bioactive peptides released during microbial or enzymatic fermentation of milk offer a broad spectrum of new functional properties, for instance anti-hypertensive, anti-microbial, anti-oxidative, immuno-modulatory, opioid and mineral-binding properties.The antioxidant concentration in the supernatants of raw milk samples of all the four Bikaneri, Jaisalmeri, Kachchhi and Mewari breeds was measured before and after fermentation using antioxidant assay kit. In the conclusion, the antioxidant activity recorded was significantly (p< 0.01) higher in the fermented in comparison to raw milk samples (before fermentation) in all the four breeds of camels while no significant difference was recorded among the camel breeds.