~ 952 ~ International Journal of Chemical Studies 2018; 6(3): 952-954 P-ISSN: 2349–8528 E-ISSN: 2321–4902 IJCS 2018; 6(3): 952-954 © 2018 IJCS Received: 19-03-2018 Accepted: 20-04-2018 Lokesh Tak Department of Livestock Products Technology, College of Veterinary and Animal Science, Rajasthan University of Veterinary and Animal Sciences, Bikaner, Rajasthan, India Basant Bais Department of Livestock Products Technology, College of Veterinary and Animal Science, Rajasthan University of Veterinary and Animal Sciences, Bikaner, Rajasthan, India Sanjay Singh Department of Livestock Products Technology, College of Veterinary and Animal Science, Rajasthan University of Veterinary and Animal Sciences, Bikaner, Rajasthan, India Neha Saini Department of Veterinary Public Health, U.P Pandit Deen Dayal Upadhyaya Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go-Anusandhan Sansthan, Mathura, Uttar Pradesh, India Parma Ram Gorachiya Department of Livestock Products Technology, College of Veterinary and Animal Science, Rajasthan University of Veterinary and Animal Sciences, Bikaner, Rajasthan, India Durga Devi Department of Livestock Products Technology, College of Veterinary and Animal Science, Rajasthan University of Veterinary and Animal Sciences, Bikaner, Rajasthan, India Correspondence Lokesh Tak Department of Livestock Products Technology, College of Veterinary and Animal Science, Rajasthan University of Veterinary and Animal Sciences, Bikaner, Rajasthan, India Studies on the physico-chemical properties and accessibility of camel milk using lactobacillus fermentum and phoenix dactylifera Lokesh Tak, Basant Bais, Sanjay Singh, Neha Saini, Parma Ram Gorachiya and Durga Devi Abstract Milk products are greatest blessing for new born mammals and human as it serve as an almost complete food with full of nutrients. Milk fermentation by proteolytic lactic acid bacteria (LAB) is one of the economical and practical methods for the production of fermented dairy products enriched in bioactive peptides. In the present study, Camel milk is used to produce a fermented milk product with the help of Lactobacillus fermentum, which is a lactic acid bacteria (LAB). The present study focused on enrichment of dietary fibre in milk product as milk alone is deficient of dietary fibre. For this, Date Palm (Phoenix dactylifera) syrup is used due to natural antioxidative agents of Date Palm. Keywords: Camel milk, fermentation, functional food, lactic acid bacteria, yoghurt Introduction Camels live in the vast pastoral areas in Africa and Asia and divided into two different species belonging to the genus Camelus. Dromedary camels (Camelus dromedaries; one humped) that mainly live in the desert areas (arid), and Bactrian camel (Camelus bactrianus; two-humped) which prefer living in the cooler areas. There are reports on its antibacterial and other therapeutic properties, fresh and fermented camel milk is an important nutritional and functional source. Normal camel milk has a very white colour and is foamy. The one-humped camels (Camelus dromedarius) are well-known producers of milk which differs from bovine milk in the composition and structure of its protein content and thus has different functional and medicinal properties. Caseins (CNs) are the major proteins in camel milk, and α-, β- and κ-CN constitutes about 65, 21 and 3.47% respectively, of total caseins (Kappeler et al. 2003) [7] . Camel milk shows similarity to human milk as it contains a high amount of β-CN; this could reflect its higher digestibility and lower incidence of allergy in infants, as β-CN is more sensitive to peptic hydrolysis than α-CN (El-Agamy et al. 2009) [5] . Camel milk α-lactalbumin was reported to have a molecular weight of 14.6 kDa having 123 residues, which is similar to that of bovine, human and goat milk (Beg et al. 1985) [3] . Increased public consciousness of diet related health issues has resulted in a consumer’s orientation towards healthy foods. Numerous scientific studies have confirmed that many chronic diseases including osteoporosis, cancer, coronary heart diseases and hypertension are linked to unbalanced diet. Furthermore, some reported that milk and other dairy products have long been recognized as a significant component of a balanced diet. Lactobacillus fermentum belongs to the genus Lactobacillus. Species in this genus are used for a wide variety of applications; these applications include food and feed fermentation. It has been found that some strains for Lactobacillus fermentum have natural resistance to certain antibiotics and chemotherapeutics. They are considered potential vectors of antibiotic resistance genes from the environment to humans or animals to humans. Phoenix dactylifera, commonly known as date or date palm, is a flowering plant species in the palm family, Arecaceae, cultivated for its edible sweet fruit. The species is widely cultivated and is naturalized in many tropical and subtropical regions worldwide. Dates provide a wide range of essential nutrients, and are a very good source of dietary potassium. The high fibre content of the date fruit prevents LDL cholesterol absorption in the gut. Additionally, the fibre works as a bulk laxative. They contain health benefiting flavonoid polyphenolic antioxidants known as tannins. They are moderate sources of vitamin-A (contains 149 IU per 100 g), which