Abstract
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.
| Original language | English |
|---|---|
| Pages (from-to) | 70-74 |
| Number of pages | 5 |
| Journal | Milchwissenschaft |
| Volume | 56 |
| Issue number | 2 |
| State | Published - 1 Dec 2001 |
| Externally published | Yes |
ASJC Scopus subject areas
- Food Science