Effect of Isolated Camel Milk Proteins to Some Food Products Made from Camel Milk

Camel milk (Camelus dromedaries) is a valuable source of proteins for the health of the individual. Isolated camel milk proteins are incorporated into various food products manufactured from camel milk. These products include ice cream, mayonnaise, and whipped cream at different proportions (0.5, 1, and 1.5 g). This study examined the effects of these added proteins on the physical, functional, and sensory properties of the products. The results indicated that protein levels increased in all samples of manufactured products. In ice cream, the protein percentage rose from 3.37% to 4.79% with the addition of the specified protein levels. On the other hand, in the whipped cream, the percentage of protein increased from 2.42% to 2.55%. The total solid content in camel milk ice cream increased when 1.5 g of protein was added, reaching 30.34%. However, no change occurred in the fat content of the samples. The sensory evaluation indicated that the ice cream with 1 g of added protein received the highest consumer acceptance. The concentration of white color also increased with the increase in the percentage of added protein. A significant increase in emulsion stability was observed with the addition of 1.5 g of protein, reaching 83.67%, with minor changes in pH and acidity. The best consumer acceptance was for the mayonnaise samples with 1 g of added protein. In whipped cream yield, a significant increase was observed when adding 1.5 g of protein, reaching 83.67%. An increase in fat content with increasing protein content was also observed. These findings suggested that that camel milk proteins can be used for improving some food products, and further study on their applications is recommended.