Department of Biological Sciences, Quaid-I-Azam University, Islamabad.
1Dairy Technology Research Laboratory, National Agricultural Research
Centre, Islamabad
Abstract
Lactic acid bacteria (LAB) were isolated from camel milk by culturing the camel
milk on specific media and pure culture was obtained by sub culturing.
Purification of culture was confirmed by Gram's staining and identified by
different bio-chemical tests. Camel milk contains lactic acid producing bacteria
including Strpptococcisuch as S. cremoris and S. lactis and Lactobacillisuch as L. acidophilus L. acidophilus grows more rapidly in camel
milk than others as its growth is supported by camel milk. A variety of food can
be preserved by lactic acid fermentation, so starter culture was prepared from
strains which were isolated from camel milk. Camel and buffalo's milk cheese was
prepared by using starter culture. The strains isolated from camel milk were
best for acid production and can coagulate the milk in less lime. Camel milk
cheese was prepared and compared with buffalo's milk cheese. It is concluded
that cheese can be prepared successfully from camel milk and better results can
be obtained by coagulating milk with starter culture.