Research On The Key Technology Of Acid Camel Milk Producing

The camel has long secreting milk period (longer than fifteen months), and its milk is very concentrated, the smell is normal, and the dry substance of the camel milk is too much, the proportion of the fat in camel milk is high, the amino acid content in milk protein are complete, the fatty sphere of the milk is very small, so the camel milk is the ideal source of milk. The study indicates that the camel milk has plentiful vitamin B and C and calcium elements. Otherwise, the milk of the camel can help the sugar diabetes sufferer to decrease the need of insulin, and it is also helpful to the babies, because it is a kind of milk that is not allergic to people. The camel milk has medical treatment assisting influence on the alimentary canal ulcer and high blood pressure and so on. The experts had ever forecasted that on the advantage of the camel milk it undouted can occupy the high beginning nutritional drinking milk inside and outside Xinjiang. Therefore the studies on producing the camel milk have special practical meaning.By using different kinds of culture medium, rigorous studying on OD values, pH values, morphological and the characterization of viable counts on solid culture medium, getting six lactic acid spherical bacteria and two lactic acid rod bacteria from Xinjiang traditional fermented camel milk product. The eight lactic acid bacteria all accord the fermention of the camel milk, and ascertain the fermented time. In the study of processing technology of acid camel milk it ascertained firsr-rank bacteria combination, using quantity of adding the sugar, fermented bacteria adding quantity and pasteurization temperature. In the end it finds the optimal producing technology parameter through determining the acidity,the living number of lactic acid bacteria,the content of fat, protain, the whole milk solid and flavor substance. To prolong shelf life of the camel milk, it add the food additive and ascertain the first-rank food additive combination through determining the content changing of the nutriment in storing process.The results showed as follows:(1) The strains isolating by using mixed culture medium of MRS agar and CaCO3 represented that around of colonies appearing obvious transparent ring, gray white, having the shapes of spherical and rod were lactic acid spherical bacteria and lactic acid rod bacteria respectively.(2) It can be concluded that using the growth curve and acidity curve of lactic acid spherical bacteria and lactic acid rod bacteria could get the best growth period of the two strains (twelve hours), and get the proper acid milk products by mixing the two strains and fermenting ten to twelve hours. It can provide gists to coming craftwork channel.(3) Through the processing technics examination of camel milk, it concludes that it can get the acid camel milk concreting equality, whey separating out less, taste moderate (acid and sweet), colour and luster consistent, appearance ivory-white, a little white than cattle milk and Escherichia colis content≤90MPN/100ml, the living number of lactic acid bacteria≥1×106cfu/ml if lactic acid spherical bacteria and lactic acid rod bacteria according to the proportion of 1:1, and add the sugar in the proportion of 10%, fermented bacteria adding quantity was 3%, according to the sterilization condition of 60℃and 30min.(4) In the experiment of the acid camel milk keeping fresh, it ascertains that the acid camel milk can keep fresh four days in the condition of room temperature (20～25℃) and be lack of the food additive. During this period, the content of nutriment can get the GB of the acid camel milk, and the standard of sense, physics and chemistry, microorganism all accord with the GB. So in the condition of proper low temperature, the acid camel milk had about four days'shelf life. But in the condition of adding the food additive it can not prolong the shelf life of the acid camel milk, so it ascertains that the shelf life of the acid camel milk was about four days.