Papers by Abdelhak MEDJOUR
Natural Resources and Sustainable Development, Nov 30, 2023
The camel milk sector is still little explored and especially the effect of the camel breeding sy... more The camel milk sector is still little explored and especially the effect of the camel breeding system on certain properties and chemical compositions of camel milk. This study aims to assess the potential impact of the transition in the camel breeding system on milk productivity and the physicochemical composition of camel milk. To achieve this objective, a preliminary survey was conducted involving several breeders actively practicing the two targeted breeding systems (extensive and semi-intensive) in Algeria. This survey revealed milk production levels of 2 L/d and 3.5 L/d for the extensive and semi-intensive systems, respectively. Physicochemical analyses of these two types of camel milk (from extensive and semi-intensive breeding) were carried out. Various parameters were measured, including pH, acidity, density, total solids, solids-not-fat, ash levels, lactose, calcium, vitamin C, total proteins, whey proteins, and caseins. The results of these analyses indicate that the transition from extensive breeding system to the semi-intensive system significantly impacts the physicochemical quality of camel milk. Specifically, camel milk from the semi-intensive breeding system becomes less dense, more acidic and less rich in total dry matter particularly in solids-not-fat, which includes lactose, vitamin C, and minerals and notably calcium. Furthermore, this milk has become richer in proteins both total proteins and whey proteins, and more notably in caseins.
Bookmarks Related papers MentionsView impact
Bookmarks Related papers MentionsView impact
International journal of dairy technology, Apr 18, 2024
Bookmarks Related papers MentionsView impact
Article, 2023
The camel milk sector is still little explored and especially the effect of the camel breeding sy... more The camel milk sector is still little explored and especially the effect of the camel breeding system on certain properties and chemical compositions of camel milk. This study aims to assess the potential impact of the transition in the camel breeding system on milk productivity and the physicochemical composition of camel milk. To achieve this objective, a preliminary survey was conducted involving several breeders actively practicing the two targeted breeding systems (extensive and semi-intensive) in Algeria. This survey revealed milk production levels of 2 L/d and 3.5 L/d for the extensive and semi-intensive systems, respectively. Physicochemical analyses of these two types of camel milk (from extensive and semi-intensive breeding) were carried out. Various parameters were measured, including pH, acidity, density, total solids, solids-not-fat, ash levels, lactose, calcium, vitamin C, total proteins, whey proteins, and caseins. The results of these analyses indicate that the transition from extensive breeding system to the semi-intensive system significantly impacts the physicochemical quality of camel milk. Specifically, camel milk from the semi-intensive breeding system becomes less dense, more acidic and less rich in total dry matter particularly in solids-not-fat, which includes lactose, vitamin C, and minerals and notably calcium. Furthermore, this milk has become richer in proteins both total proteins and whey proteins, and more notably in caseins.
Bookmarks Related papers MentionsView impact
Article, 2024
To enhance camel milk production, some breeders have transitioned from extensive to semi-intensiv... more To enhance camel milk production, some breeders have transitioned from extensive to semi-intensive breeding systems. This study investigates the effects of this transition on casein fractions by analyzing milk samples of targeted breeding. Various parameters, such as pH, Dornic acidity, dry matter, ash, total proteins, whey proteins, and caseins, were examined. The results revealed that semi-intensive camel milk exhibited increased acidity and lower mineral content, while demonstrating significant elevations in total proteins, whey proteins, and particularly caseins. Transition to semi-intensive system increased κ, β, and αs1-caseins levels by 0.44, 4.85, and 1.81 g/L, respectively, as observed after FPLC, SDS-PAGE, and MALDI-ToF characterization.
Bookmarks Related papers MentionsView impact
Le lait de chamelle, malgre sa richesse et sa production non negligeable demeure un produit relat... more Le lait de chamelle, malgre sa richesse et sa production non negligeable demeure un produit relativement peu consomme et peu transforme, car insuffisamment etudie et mis en valeur. Ce lait se singularise par une teneur elevee en Vitamine C et en molecules antibacteriennes (lysozymes, proteines de reconnaissance du peptidoglycane, lactoperoxydase, lactoferrine et etc). Ces particularites ont pour origine dans la majorite des cas, la nature des plantes broutees par le dromadaire (parcours). Dans le but d’ameliorer la production laitiere cameline, certains eleveurs pratiquent depuis peu de temps un elevage semi-intensif (semi-stabulation / introduction d’une alimentation « artificielle »). Apres une enquete preliminaire conduite, aupres d’une dizaine d’eleveurs qui pratiquent les deux systemes d’elevage (extensif et semi-intensif) dans la region de Biskra et El-Oued, qui a permis de situer la production a environ 3,5 l/j et 2 l/j pour ces deux systemes respectivement. L’analyse physico...
Bookmarks Related papers MentionsView impact
Bookmarks Related papers MentionsView impact
Bookmarks Related papers MentionsView impact
Conference Presentations by Abdelhak MEDJOUR
Camel milk has generally a very similar composition to that of cattle milk, particularly in basic... more Camel milk has generally a very similar composition to that of cattle milk, particularly in basic nutrients (protein, fat and lactose) where its rate of protein is important (35.68 g / l ± 5.64). This milk is distinguished by a high content of Vitamin C (average content estimated at 41.40 mg / l ± 8.20). it has other peculiarities that bring it closer to human milk such as the size of the fat globules, the nature of the fatty acid, the content of protecting proteins whey ...
These peculiarities come in most cases, from the nature of forage plants consumed by the dromedary (journey). In order to improve camel milk production, some breeders have been practicing for some time a semi-intensive farming (semi-stall / introduction of an "artificial" food). This transition does not she have a consequence (positive or negative) on the biochemical or physicochemical quality of the milk??? through this study, we intend to answer this important question.
Bookmarks Related papers MentionsView impact
Uploads
Papers by Abdelhak MEDJOUR
Conference Presentations by Abdelhak MEDJOUR
These peculiarities come in most cases, from the nature of forage plants consumed by the dromedary (journey). In order to improve camel milk production, some breeders have been practicing for some time a semi-intensive farming (semi-stall / introduction of an "artificial" food). This transition does not she have a consequence (positive or negative) on the biochemical or physicochemical quality of the milk??? through this study, we intend to answer this important question.
These peculiarities come in most cases, from the nature of forage plants consumed by the dromedary (journey). In order to improve camel milk production, some breeders have been practicing for some time a semi-intensive farming (semi-stall / introduction of an "artificial" food). This transition does not she have a consequence (positive or negative) on the biochemical or physicochemical quality of the milk??? through this study, we intend to answer this important question.