PHYSICOCHEMICAL STUDIES OF BOTTLED CAMEL MILK AND THEIR EFFECT ON ITS VISCOSITY, SURFACE TENSION AND CONDUCTIVITY

In the present paper, physicochemical studies of camel milk (bottled) were analyzed and studied their effect on viscosity and conductivity. Milk samples were characterized by chemical analyzes such as content of fat, dry matter, protein content, lactose and titrable acidity. All milk samples were collected from local markets and used same day for physical and chemical studies. The pH of all samples lies in the range of 6.72 ± 0.01 – 6.81 ± 0.01 and determined by Scichem Tech pH meter. Viscosity was determined by using Ostwald viscometer and found in range from 1.765±0.01 to 1.785±0.01 at 25°C. Viscosity of camel milk was clearly/significantly depended on content of fat, proteins and dry matter. No major change found in surface tension which was determined by number drops method using stalagamometer. Surface tension of milk samples ranges from 58.35 dynes /cm to 58.37 dynes/cm. The mean electrical conductivity was 6.10 mmho and is affected by concentration of ions present in milk. Generally, in milk about 60 to 80% of the current carried by Na+ , K+ and Cl- . Titrable acidity of camel milk also affect its electrical conductivity.