Essay On Camel's Milk

INTRODUCTION

Generally, fresh milk is taken as raw product with or without proper preservation. Fresh milk is subjected to bacterial contamination irrespective of its source and can cause health problems if consumed as fresh product. Camel is one of the favorite animal in the Western Rajasthan and Gujarat area of India. Studies on isolating active LAB from camel 's milk in India and even around world are scarce. The main objective of this study was to isolate potential probiotic Lactic Acid Bacteria (LAB). Phenotypic characteristics were determined by phenotypical and biochemical tests and probiotic activity of isolates was determined by tolerating bile salts, survival in low pH and antibiotic susceptibility to Vancomycin, Oxacillin, Clindamycin and Kanamycin using disc diffusion method. In conclusion, LAB isolates showed probiotic potential and were also able to inhibit growth of Staphylococcus epidermidis and Bacillus subtilis.

Today, there is a growing need for new strains of lactic acid bacteria that carry the probiotic traits with favorable health effects on human and animals. This can be obtained from other natural ecological niches which

These lactose intolerant people cannot metabolize lactose due to the lack of essential enzyme β-galactosidase. When they consume milk or lactose-containing products, symptoms including abdominal pain, bloating, flatulence, cramping and diarrhea ensue. If lactose passes through from the small intestine, it is converted to gas and acid in the large intestine by the colonic microflora. Also the presence of breath hydrogen is a signal for lactose mal digestion. The studies provide that the addition of certain starter cultures to milk products, allows the lactose intolerant people to consume those products without the usual rise of breath hydrogen or associated symptoms (Fooks, et al. 1999, Scheinbach 1998, Quewand and Salminen 1998, Lin, et al.