Document Type : Research Paper
Authors
1 Department of Animal Processing, Animal Science Research Institute of Iran (ASRI), Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
2 Animal Science Research Department, Tehran Agricultural and Natural Resources Research and Education Center, AREEO, Varamin, Iran
Abstract
Chal is a traditional fermented dairy product resulting from the spontaneous camel milk fermentation, is traditionally produced by the nomads of Golestan province. The aim of this study was to evaluate composition and physicochemical properties, alcohol content, antioxidant activity, the nutritious metals, oxidation and organoleptic properties. The physicochemical properties results showed there was no significant difference among the evaluated parameters, including fat, ash and pH in samples collected from Gonbad, Maraveh Tapeh, Gomishan and Aqqala. Chal samples had a low alcohol content, which was less than the permissible limit according to the Iran National Standard Organization limits. DPPH free radical inhibition of Chals was significantly higher than raw milk, and the camel milk collected from Maraveh Tapeh (60%) showed the lowest antioxidant activity. Also, the raw camel milk and Chal have a significant difference in terms of ferric reduction activity. The calcium content of camel milk was 1.5 to 1.88g/L, and magnesium in camel milk was in the range of 72.02 to 101.79mg/L. The fermentation increased the nutritious minerals in Chal. The peroxide and thiobarbituric acid was decreased in Chal compared to the milk, which is probably due to the fermentation process, which leads to the breaking of milk fat molecules and the reduction of the primary and secondary oxidation compounds. The Chal samples had no significant difference in terms of sensory evaluation, except the Chal produced in Gomishan, which scored significantly less in their taste. The taste difference can be attributed to microorganism metabolites and processing difference.
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