Comparison of the acidification activities of commercial starter cultures in camel and bovine milk

Tesfemariam Berhe*, Richard Ipsen, Eyassu Seifu, Mohammed Y. Kurtu, Mitiku Eshetu, Egon Bech Hansen

*Corresponding author for this work

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Camel milk has been reported to be difficult to ferment due to anti-microbial properties. The present study tested eight commercial starter cultures for their ability to grow in camel milk. All investigated cultures were able to acidify camel milk and reached a final pH at a level similar to what was achieved in bovine milk, but the speed of acidification was generally lower in camel milk. This could be due to inhibitory substances in camel milk or due to reduced availability of nutrients. Experiments using mixtures of camel and bovine milk or supplementation with casein hydrolysates allowed us to distinguish between these possibilities. High acidification rates were obtained in camel milk mixed with bovine milk or supplemented with casein hydrolysate. This demonstrates that the cultures are not inhibited by camel milk and we conclude that the growth rates of these cultures in pure camel milk are limited by the rate of proteolysis.
Original languageEnglish
JournalL W T- Food Science and Technology
Pages (from-to)123-127
Publication statusPublished - 2018

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