Physicochemical profile and Lactic Acid Bacteria genera inhabit Egyptian raw camel, sheep, goat, buffalo and cow

Abstract

Indigenous dairy products made of different milk sources are traditionally produced and consumed in a majority of African and Arabian countries. The aim of present study was to assess and compare physicochemical profile of camel, sheep, goat, buffalo and cow’s native milks in addition to isolation, identification and technological evaluation of their content of Lactic Acid Bacteria (LAB) genera to introduce a wider image that facilitate applications of these pasteurized milks along with isolated LAB strains in dairy industry development. Milks were examined chemically and via Fourier Transform Infrared (FTIR) spectroscopy. Sixty strains out of two hundred sixty-eight of LAB were selected based on assessment of their technological properties. Chemically, sheep and buffalo milks showed the highest content of protein, fat and ash. Goat and sheep milks possessed high content of lactose, which encouraged the inhabitance of Leuconostoc sp. to represented 48% and 18% respectively of their total LAB isolates. Some strains showed exceptional autolytic, photolytic and antimicrobial features (10, 15 and 12 strains respectively). Obtained findings when correctly applied would lead to develop an innovative dairy processing in Egypt. Key words– FTIR, Functional properties, LAB Isolation, Native row milks, Phenotypic identification; Proximate analysis. Introduction Milk as nature’s most complete food, considered daily source of nutrients in most countries. Studies on milk composition of dairy animals mainly concerned cow milk (85% of consumed milk), a lesser extent on goat and sheep milk, and rather rare studies on buffalo and camel in spite of their nutritional importance (Konuspayeva et al. 2009). Cow milk is the most universal raw material of manufactured dairy products (Dandare et al. 2014). Buffalo’s milk is ranked second in the world after cow’s milk (Ahmad et al. 2008). Camel milks play a major role and they are either home-consumed or sold (Yam et al. 2015). Sheep milk contains higher levels of total solids and major nutrient than other milks that affect coagulation time and rate, curd firmness, and amount of rennet used (Park et al. 2007). In recent years, with the huge issue in relation to green analytical technique, some scientist try to used environmentally friendly techniques. The FTIR technique has been gaining Microbial Biosystems 3(1): 12–24 (2018) ISSN 2357-0334 http://fungiofegypt.com/Journal/index.html Microbial Biosystems Copyright © 2018 Darwish et al. Online Edition