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Lactoferrin of camel milk of Kazakhstan [PDF]
, 2004 Lactoferrin is iron containing protein with molecular mass 76-80 kDa with 689 amino acids residues and two Fe3+ binding centres. This relatively recently known protein has a number of properties. These are anti-bactericide activity, antiviral, anti-fungal, anti-carcinogenic, anti-inflammatory activity, antioxidant and analgesic properties.
Konuspayeva, Gaukhar +4 more
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Camel milk: A review of its nutritional value, heat stability, and potential food products
Food Research International, 2022Zhengzheng Zou, Nidhi Bansal
exaly
Vitamin content of camel milk.
International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition, 1992The content of vitamin C, vitamin B2 and fat-soluble vitamins E and A in camel milk was studied. The milk samples were collected from 20 individual camels (Camelus dromedarius) in two different occasions. The study showed that camel milk contains considerably less vitamin A and B2 than cow milk while the content of vitamin E was about the same level ...
Z, Farah, R, Rettenmaier, D, Atkins
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Nutritional, antimicrobial and medicinal properties of Camel’s milk: A review
Saudi Journal of Biological Sciences, 2021Mohamed T El-Saadony +2 more
exaly
Camel milk microbiota: A culture-independent assessment
Food Research International, 2022Abrar Akbar +2 more
exaly
Anaphylaxis to camel milk in an atopic child
Allergy, 2010S, Al-Hammadi +2 more
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