Lactic Fermentation of Camel Milk via some of Exopolysaccharide Bacteria Generator and Investigation of the Physicochemical and Antioxidant Properties of the Resulted Product

Due to the problems concerned in urban life and the consequences of noncommunicable diseases such as diabetes, cardiovascular disease and cancer, it is necessary to change the eating habits as a way to help and slow down the diseases. Camel milk is a healthy valuable source that can be presented on the consumers table and can be fermented to extend its shelf life. This research has studied the thermal process of camel milk with producing Exololysaccharide bacteria which in addition exhibits antioxidant activity and is effective in improvement of the sensory characteristics of fermented process.
Camel milk has been heated at 85°C for 15 minutes and then is impregnated with Exopolysaccharide bacteria including lactobacillus casei TD4, lactobacillus casei T20, and lactobacillus plantarum. After incubation periods of first, seventh, fourteenth and twenty first days the physico-chemical characteristics particularly the antioxidant and sensory properties were evaluated.
The findings determined that the thermal process apart from the safety increased the shelf life of the product. Strains producing Exopolysaccharide beside the products as the result of fermentation like lactic acid give the product more acceptability from consumer viewpoint and also have significant role in increasing the antioxidant activity. These products at refrigerator temperature after 14 days have the highest antioxidant property.
This research work indicated that the thermal process did not exhibit significant effect on the chemical composition and antioxidant activity of the product. In fact fermentation by suitable lactic bacteria makes it valuable due to the increase in the shelf life.