1984422077

Table 5. Mean and extremc yalues of shubat of camel milk components in a current survey in Kazakhstan

	Protein eon tent (%)	Acidity D*	Vitamin C mg/1	Calcium mg/1	Phosphorus mg/l	Iron mgfl
Mean	5,52	141,64	149,07	1,30	1.01	3.39
SD	0.62	22.88	70.69	0,23	0.14	1.72
Min	431	86.40	35,86	1.05	0.76	0.80
Max	6.93	189.00	279.18	1,88	1.27	7,30

No data are avai!able for products such as kourt or balkaimak.

Elsewhere. recent microbiological analysis of shubat has shown that 8 strains of bacteria belonging to 4 different lactio bacteria occurred simultaneously in camel milk fermentation process: Lactobacillus casei, Leuconostoc iactis. Lactobacillus lactis and Lactobacillus plantarum This suggests that it is possible to dnve fermentat>on process to get different standard products (Senkbaeva et ai. 2UU4). The microbiological flora of shubat havo antagonistic properties against pathogenic microorganisms (Saubenova et al. 2002).

Defining a camel milk standard

As described above. sińce tne collapse of tńe Soviet Union and the privatization of agricultural sector, milk production has fragmented mto smaller umts wrth Iow competence in milk marketing. As producers aim to reach the national and intemational markets by promoting the dietetic and medicaJ properties of camel milk. a prelimmary step is a better knoy/ledge of camel milk components and its qualrty parameters. A better understandmg of the farmmg practices, milking conditions and the generał environmental conditions could help producers to develop 3 quality approach to position their products appropnately m the milk market In some parts of Kazakhstan, farms are located in hrghly polluted areas, where heavy metals and radionuclides may contaminate the enyironment. To reach national and intemational market, the products have to be safe

For this. it is necessary to ostablish standard criteria for camol milk quality in different areas of Kazakhstan. The analysis of the Chemical composition of raw and fermented camel milk, taking in account the variabiiity due to the region, reanng conditions and the enyironment, will be the basis for proposing thcsc standards. It is necessary to estabhsli the physico-chemical and bioclłemical criteria Tor a proposed standard that will be submitted by authorized institutes. The methodology to achieye this objective is summarized as follows:

1    Compile and analyse data from the current survey on camel milk composition and yańations in different areas

2    Compile standards for milk elsewhere in the world

3. Adapt the standard to the Kazakh situation.

Savmg the camel and peopie's Hvehhood$