STUDY OF THE PROTECTIVE EFFECT OF FERMENTED CAMEL MILK PROTEINS

The article presents the results of physico-chemical and microbiological safety indicators of «camel milk» produced by private entrepreneurs of the Almaty region, Ileysky district, as well as microbiological safety indicators of camel milk proteins and its comparison with the composition of cow's milk.
The main purpose of the study is to study the protective effect and value of fermented camel milk proteins.
One of the urgent issues is the study of the biochemical value and quality, safety of camel milk. This is due to the fact that currently, due to the deterioration of the ecological system, dairy products, especially camel milk, play a significant role in improving human health. Albumin or whey protein contained in camel milk is much better absorbed by the body and is considered very popular due to its medicinal properties.
In this regard, physico-chemical and microbiological studies of camel milk were carried out in this research work. That is, when studying the value of camel milk, its physico-chemical parameters (density, acidity, amount of total protein, fat, lactose and vitamin C) were revealed. The determination of milk acidity by Turner was carried out by titrimetry, density by Hydrometric method, protein content by titration with NaOH solution, determination of the amount of lactose by refractometric method, determination of the amount of vitamin C by oxidoreductase and titration.
The results of the study showed that the content of protein, fat, lactose, and skimmed solids in the milk sample satisfy the physiological daily needs of camel milk. This will allow us to obtain fresh dairy products with high nutritional value in the future.
In addition, carrying out this research work, it became possible to study the properties of microbiologically useful proteins inside camel milk whey proteins (using SDS-PAGE methods, chromatography) and to study the antimicrobial properties of whey protein hydrolysates (using the Well method).
During the study of these properties, it was found that as a result of a test to determine the antimicrobial properties of camel milk whey protein hydrolysates, hydrolysates inhibit the growth of the pathogenic microorganism E.coli.
The obtained research results show their results in assessing the impact on human health and obtaining particularly important environmentally friendly products in the future.

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