The composition of camel colostrum was studied from parturition until 5.5 months post partum (p.p.). Camel colostrum was found to be poor in fat in the first 4 days compared to bovine colostrum. Energy content of the colostrum of the first 4 d is lower compared to bovine colostrum and it is due to the low amount of fat in the colostrum. Total whey proteins decline gradually until 3 months postpartum when they reached their regular concentration in the milk. The major whey components in camel colostrum are serum albumin and IgG. Immunoglobulins decline very fast while α-lactalbumin starts at a low level and increases to a maximum after 4 d and then declines gradually.
|Number of pages||5|
|State||Published - 1 Dec 2001|
ASJC Scopus subject areas
- Food Science