الفهرس 
Acknowledgments
Chemical Composition in Qena GovernorateOnly 14 pages are availabe for public view
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Abstract
Camel milk (Camelus dromedarius) was obtained from 42 samples from different 3 various governorates in Egypt (Aswan–Qena- NewValley) samples were collected from Aswan governorate from two areas 1-Drao (Jaafrah, AlMansuriya, Shatab) 2–Edfu (Al-Awniyeh-Abual-Nasr-Al-Basaliya). While samples were collected from Qena governorate from two areas 1-Naqada area (Al–Zawideh–Toukh–Dnfiq) 2-Mahrousa area (El-Dair algarbe–Tuirat–Naga Attia) and New Valley A1: Gharb El-Mawhob area; A2: Dahws area), all the samples were immediately kept under aseptic conditions and cooled until analyzed. Cow and Buffalo milk samples were obtained from animal production farms, Faculty of Agriculture, Assiut University. Eight samples were collected from each of them in sterile airtight glass jars and kept in the refrigerator for analysis.
This work was carried out to Evaluate the chemical and microbiological quality of the Camel milk, Study of microbial antagonism of Camel milk and its derivatives, Estimation of the fatty acids of Camel milk and its comparison with the fatty acids of cow and Buffalo milk fat., Electrophoresis of Camel milk protein and whey protein compared to cow and Buffalo milk protein and whey protein Measuring the size of the fat globules of Camel milk and comparing it with the fat globules of milk (bovine and Buffalo). Estimation of the minimum inhibition concentration of lyophilized raw Camel milk. activity of raw Camel milk.
5.1. Chemical Composition in Aswan governorate:
5.1.1. Titratable acidity:
The chemical composition of Camel milk collected from different villages located in Aswan governorate Darao center; and Edfu center. It could be observed that the ranged values of acidity determined as lactic acid was 0.17% to 0.19%.
5.1.2. Specific gravity:
The mean values of specific gravity were 1.028 in Darao center, while the ranged value of specific gravity in Edfu center from 1.021 to 1.022 with an average1.021 while in Darao center mean valu 1.028.
5.1.3. Moisture percentages:
The mean values of moisture for Darao center were 84 and while in Edfu center the ranged value of moisture from 89.71%to 89.75 with a mean 89.7%.
5.1.4. Total Solid (TS) percentages:
The mean values of Total Solid (TS) for Darao center were 16% and. while in Edfu center the ranged value of TS from 10.25 % to 10.29 with a mean 10.2% and general average of both area 13.3%
5.1.5. Total nitrogen (TN) and Total Protein:
The values of total nitrogen are 0.422 % for Darao center with the mean0.442% while the content of TN was found to be ranged between 0.412% to 0.413%for Edfu center with an average in both area 0.417%. moreover Total protein (TP) contents were in Darao center TP value 2.69% with mean 2.69% while, the data in Edfu center ranged from 2.62% to 2.63 %with an average of both enter 2.66%.
5.1.6. Soluble nitrogen contents (SN):
SN the values of Darao center from 0.084% to 0.086% with mean 0.085%while the sample in Edfu center the mean value 0.075% in general average of both center was 0.080%.
5.1.7. Fat contents:
The values ranged from fat were 2.6 to 3% with a mean 2.7 % in Darao center, while the mean value of fat in Edfu center 2% with general average of all sample 2.4% .
5.2. Chemical composition in Qena governorate:
5.2.1. Titratable acidity:
Camel milk collected from different villages in Qena governorate in located in Mahrousa center ang Naqada center. The ranged values of acidity determined as lactic acid was 0.17% to 0.18% in samples collected from Mahrousa center with mean 0.17%, while the values of acidity in the samples collected from Naqada center was 0.2% with general average 0.19%.
5.2.2. Specific gravity:
The mean value of specific gravity in Naqada center 1.027 with a general average of both area were 1.028.
5.2.3. Moisture percentages:
The mean values of moisture for Mahrousa center were 83%, while in Naqada center the mean value of moisture was 88% with general average 85.5%
5.2.4. Total Solid (TS) percentages:
The mean values of Total Solid (TS) for Mahrousa center were 17%, while in Naqada center the mean value of TS 12%with general average of both area 14.5%
5.2.5. Total nitrogen (TN) and Total Protein:
The values of total nitrogen from 0.470 % to 0.476in Mahrousa center with the mean0.474% while the content of TN was found to be ranged between 0.411% to 0.462% for Naqada center with an average in both area 0.458%. moreover, Total protein (TP) contents were results TP showed in Mahrousa center ranged from value 2.99%to2.04 with mean 3.02% while, the data in Naqada center ranged from 2.62% to 2.95 %with an average of both area 2.92%
5.2.6. Soluble nitrogen contents (SN):
SN the values of Mahrousa center from 0.075% to 0.084% with mean 0.078%while the sample in Naqada center the ranged value from 0.084% to 0.085% in general average of each area was 0.082%.
5.2.7. Fat contents:
The mean values fat was 3% in Mahrousa center, while the ranged value of fat in Naqada center were from 2.9% to3% with general average of both area 3%.
5.3. Chemical Composition in New Valley Governorate:
5.3.1. Titratable acidity:
Camel milk collected from different villages in New Valley governorate in located in Gharb El-Maohob area and Dahos area The ranged values of acidity determined as lactic acid was 0.15% to 0.16% in samples collected from Gharb El-Maohob area with an average 0.16%, the values of acidity in the samples collected from Dahos area was 0.18% with general average of both area 0.17%.
5.3.2. Specific gravity:
The mean value of specific gravity in Dahos area 1.035 with an average 1.033.
5.3.3. Moisture percentages:
The general average of both area Gharb El-Maohob area, Dahos area were 81%.
5.3.4. Total Solid (TS) percentages:
The general average results TS of both area Gharb El-Maohob area, Dahos area were 19%.
5.3.5. Total nitrogen (TN) and Total Protein:
The ranged values of total nitrogen from 0.392 to 0.420% for Gharb El-Maohob area with the mean0.411% while the content of TN was found to be mean value 0.448%for Dahos area with an average in both area 0.430%. moreover, Total protein (TP) contents were results showed in Gharb El-Maohob area TP value 2.50% to2.68% with mean 2.62% while, the data in A2 the mean value 2.86 %with an average of both area 2.74%.
5.3.6. Soluble nitrogen contents (SN):
SN the values of A Gharb El-Maohob area from 0.075% to 0.084% with mean 0.078%while the sample in Dahos area the ranged value from 0.084% to 0.085% in general average of each area was 0.082%.
5.3.7. Fat contents:
The mean values fat was 3% in Gharb El-Maohob area, while the ranged value of fat in Dahos area were from 2.9% to3% with general average of both area 3%.
5.4. Microbiological Quality of Camel milk:
Microbiological characteristics of Camel milk in Aswan Governorate:
5.4.1. Total Bacterial count (TBC):
Total bacterial count of Camel milk samples collected from different villages in Darao center and Edfu center the values are estimated as logarithms (log CFU/mL) this data observed that the total bacterial counts were ranged from 3.83 to 4.26 (log CFU/mL) for samples collected from Darao center with mean 4.04(log CFU/mL) while the samples Edfu center were ranged between 3.40:4.34 (log CFU/mL) the mean value 3.80 (log CFU/mL), the general average of both area were 3.92(log CFU/mL).
5.4.2. Lactic Acid Bacteria (LAB) Counts:
The value ranged between 3.20 to 4.10 (log CFU/mL). with mean 3.67 (log CFU/mL) in (Darao center) moreover, the samples obtained Edfu center gave the LAB counts ranged from 3.18 to 3.70 (log CFU/mL) of both area general average 3.53 (log CFU/mL).
5.4.3. Molds and yeast counts:
The molds and yeasts had not been detected in all investigated samples.
5.4.4. Coliform Bacteria counts:
The coliform bacteria had not been detected in all investigated samples.
5.4.5. Clostridium Bacteria counts:
The clostridium bacteria had not been detected in all investigated samples.
5.5. Microbiological Quality in Qena Governorate:
5.5.1. Total Bacterial Count (TBC):
Total bacterial count of Camel milk samples collected from different villages in Mahrousa center and Naqada center the values are estimated as logarithms (log CFU/mL) 4.13 to 4.19 (log CFU/mL) for samples collected from Mahrousa center with mean 4.16 (log CFU/mL) while the samples Naqada center were ranged between 2.02to 2.36 (log CFU/mL) the mean value 2.24 (log CFU/mL), the general average of both area (Mahrousa center and Naqada center) was 3.20 (log CFU/mL).
5.5.2. Lactic Acid Bacteria (LAB) Counts:
Regard to the Lactic Acid Bacteria (LAB) which the results revealed that the value ranged between 3.11 to 4.16 (log CFU/mL) with mean 3.79 (log CFU/mL) in Mahrousa center moreover, the samples obtained Naqada center gave the LAB counts ranged from 2.83 to 3.10 (log CFU/mL) with mean 2.94 (log CFU/mL). of both area general average 3.37 (log CFU/mL).
5.5.3. Molds and yeast counts:
The molds and yeasts had not been detected in all investigated samples.
5.5.4. Coliform Bacteria counts:
The coliform bacteria had not been detected in all investigated samples.
5.5.5. Clostridium Bacteria counts:
The clostridium bacteria had not been detected in all investigated samples.
5.6. Microbiological Quality in New Valley Governorate:
5.6.1. Total Bacterial Count (TBC):
Camel milk collected from different villages in New Valley governorate in located in Gharb El-Maohob area and Dahos area the values are estimated as logarithms (log CFU/mL) this data observed that the total bacterial counts were ranged from 2.83 to 5.13 (log CFU/mL) for samples collected from Gharb El-Maohob with mean 4.05 (log CFU/mL) while the samples Dahos area were ranged between 3.33to 3.37 (log CFU/mL) the mean value 3.35 (log CFU/mL), the general average of both area were3.7 (log CFU/mL).
5.6.2. Lactic Acid Bacteria (LAB) Counts:
The value ranged between 2.84 to 4.18 (log CFU/mL). with mean 3.72 (log CFU/mL) in Gharb El-Maohob moreover, the samples obtained Dahos area gave the LAB counts ranged from 3.02 to 3.84 (log CFU/mL) of both area general average 3.64 (log CFU/mL).
5.6.3. Molds and yeast counts:
The molds and yeasts had not been detected in all investigated samples.
5.6.4. Coliform Bacteria counts:
The coliform bacteria had not been detected in all investigated samples.
5.6.5. Clostridium Bacteria counts:
The clostridium bacteria had not been detected in all investigated samples.
5.7. Comparison between General Averages of Camel milk Samples being Collected from Some Governorate in Egypt (Aswan, Qena and New Valley)
5.7.1. Comparison between Chemical composition:
The average of acidity percentages determined as lactic acid were 0.19, 0.19 and 0.17%, whilst the average of specific gravity values was 1.025, 1.023 and 1.033 in the samples collected from Aswan, Qena, and New Valley, respectively. The highest specific gravity was in collected samples from New Valley the TS percentages are ranged from 13% (Aswan) to 19% (New Valley) with mean value 16%. While moisture percentages are ranged from 81% (New valley) to 87% (Aswan) with mean value 84%.the TN percentages are ranged from 0.417% (Aswan) to 0.458% (Qena) with mean value 0.438%. While SN percentages are ranged from 0.080% (Aswan) to 0.117% (New Valley) with mean value 0.099%, Whereas TP are ranged from 2.66% (Aswan) to 2.92% (Qena) with mean value 2.79% the mean value of fat content was ranged from 2.4% (Aswan) to 4.1% (New Valley) with mean value 3.3%.
5.7.2 Comparison between Microbiological quality:
The average counts (Log CFU/mL) of TBC were 3.92, 3.20 and 3.70 in the samples collected from Aswan, Qena, and New Valley. The average counts (Log CFU/mL) of LAB were 3.53, 3.37 and 3.64. Furthermore, the coliform bacteria, Yeasts and Molds counts, and clostridium count were not detected in all investigated samples.
5.8. Isolation and Identification of Lactic Acid Bacteria (LAB):
Divide the bacterial isolates until the best 25 isolates of bacteria were elected, so it became clear to us from the results that 60% isolates cocci in shape while 40% isolates are rod shape and the results showed that all isolates are positive for gram stain reaction, and that all of them are negative for the catalase test and in terms of growth at different temperatures it was found that all isolates grow at 37 degrees Celsius except for bacterial isolation No. 24, which grows at a temperature of 45 degrees Celsius and bacterial isolation No. 14, which grows at 15 degrees Celsius, it was also found that 64% of the isolates do not grow at high temperatures of 45 degrees Celsius, and 96% of the isolates ferment sucrose and fructose sugar and 32% fermentation of glucose sugar.
5.9 Fractionation of milk and whey Proteins of Camel, Cow and Buffalo milk using Alkaline SDS Page:
Results appear in the region between 6.5 to 15 kDa bundles with a higher protein specific gravity in whey and Camel milk are greater than those found in whey and Buffalo milk and are weak in whey and cow’s milk.
In the region between 15 to 27 kDa is evident the specific gravity of different protein beams is higher, whether in whey or Buffalo milk, while the intensity of the specific gravity of those bundles decreases in whey and cow’s milk, and therefore it is clear the weak specific gravity of the packages and the absence of most of them, which may make us attribute the reason for the weakness of the fermented Camel milk curd to this reason, which is that it does not contain one of the known casein cracks.
It appears in the region between 27 to 115 kDa that the protein bundles of Buffalo whey with many different proteins and high culture, followed by camel whey proteins, while cow whey proteins are very weak and in Buffalo milk samples as well.
Finally, at 240 kDa, we notice the appearance of a dense protein bundle in Camel milk that is not present in Buffalo milk.
5.10. The antimicrobial Activities of Lyophilized Camel milk and its Derivatives:
The antimicrobial activities of lyophilized Camel milk and its derivatives (Casien, Whey, whey protein) were assayed on two pathogenic microorganisms Candida albicans, E. coli. The obtained data revealed that lyophilized raw Camel milk showed the highest antimicrobial activity against Candida albicans, and E. coli, recording clear zone 14.5 and 28.2 mm, respectively and followed by casein recording 8mm clear zone against Candida albicans and 12.8 mm against E. coli. Whereas the antifungal Flucoral (fluconazole, 50 µg/mL) revealed inhibition clear zone 21±2.07 mm against Candida albicans and the antibacterial Tetracycline (50 µg/mL) showed a clear zone 33±1.89 mm against E. coli. So, the lyophilized raw camel milk was used to estimate the minimum inhibition concentration (MIC) as well as assay the impact of Camel milk on pathogenic cell morphology.
5.11. Estimation of the Minimum Inhibition Concentration of Lyophilized Raw Camel milk:
The antibacterial activity of lyophilized raw Camel milk against E. coli ranged from 18-38 mm with minimal lethal concentration of 10 mg/ml, It is worthy to mention that the antimicrobial activity of Camel milk significantly increased by increasing the concentration of Camel milk, suggesting that the fatty acids of Camel milk has the majority of the antimicrobial effect Similar results were reported that monoglycerides of fatty acids possessed the most potent antimicrobial activity against S. aureus. On the other hand, the obtained data revealed that raw Camel milk exhibited antifungal activities against Candida albicans, the causal agent for candidiasis ranged from 11-26 mm with minimal lethal concentration of 10 mg/ml.
5.12. Scanning Electron Microscope:
The pathogenic microbes (Candida albicans, AUMC 13447; Escherichia coli, AUMC B-60) treated with Camel milk was investigated using scanning electron microscopy to illustrate the possible mode of action of Camel milk against the pathogens. The obtained data from scanning electron micrographs showed that Candida albicans yeast cells not treated with Camel milk have uniform globose to sub lobose cells with smooth surface as well as small budding cells was observed. Whereas, the treated Candida cells showed formation of batches (groups of yeast cells) with malformation of yeast cells and increased protrusions, abnormalities looking like notches were observed in cells treated with the Camel milk. The obtained data from scanning electron micrographs, E. coli bacterial cells (control) have uniform rod shape cells with smooth surface Whereas, the treated bacterial cells showed numerous destructive effects on the morphology of the cell morphology showing curved cells, compared with the untreated cells.
Raw Camel milk showed a high potentiality as antimicrobial agent against Candida albicans, the causal agent for candidiasis and E. coli, food poisoning bacteria.
5.13. Antioxidant activity of raw Camel milk:
The raw Camel milk revealed greenish-blue color which indicates the potentiality of Camel milk as antioxidant activity and the obtained activity increased by increasing the concentration of Camel milk Camel milk is high in antioxidants, which help prevent damage to your cells that can lead to serious diseases such as cancer, diabetes, and heart diseases. Antioxidants preserve foods by scavenging free radicals and retarding the oxidation. They were used as a natural food supplements.
5.14. Composition of fatty acid Camel milk:
The obtained data from gas chromatography mass spectrum in table revealed that the most common fatty acid recorded in raw Camel milk was Oleic Acid recording 35.14% of the total analytes and followed by 9-Hexadecenoic acid (12.85%), Oleic acid, eicosyl ester (8.08%), Hexadecanoic acid (5.35%) and 6-Octadecenoic acid (4.10%).
Composition of fatty acid Cow milk:
The obtained data from gas chromatography mass spectrum revealed that the most common fatty acid recorded in raw Cow milk was 1-Heptatriacotanol recording 16.58% of the total analytes and followed by 9-Hexadecenoic acid (4.27%),
Composition of fatty acid Buffalo milk:
The obtained data from gas chromatography mass spectrum revealed that the most common fatty acid recorded in raw Buffalomilk was 1-Heptatriacotanol recording 34.09% of the total analytes and followed by 9-Hexadecenoic acid (14.9%), Oleic acid, eicosyl ester (6.83and 6-Octadecenoic acid (1.13%).
The results obtained from this work indicate the chemical and microbial quality and therefore the nutritional value of raw camel milk.
The isolation lactobacilli and streptococci must be identification for respect spices and preservation for using in the manufacture of fermented milk and cheese.
Raw camel milk showed a high potentiality as antimicrobial agent against Candida albicans, the causal agent for candidiasis and E. coli, a food poisoning bacterium
The recorded Fatty acids from GC/Ms. are recorded to have antibacterial and antifungal properties.
Raw camel milk showed a destructive effect on the tested pathogenic Candida albicans, and E. coli by formation of notches and malformations of the microbial cells.
Raw camel milk has an antioxidant activity which improve the applicability of camel milk to prevent several diseases including candidiasis and food poisoning illness.
Camel milk is high in antioxidants, which help prevent damage to your cells that can lead to serious diseases such as cancer, diabetes, and heart diseases.
Antioxidants preserve foods by scavenging free radicals and retarding the oxidation. They were used as a natural food supplement