Download complete project materials on Bacteriological Analysis On Camel Milk from chapter one to five
CHAPTER ONE
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1.0 INTRODUCTION
1.1 Background Study
A camel is an even – toed ungulate within the genus camels, bearing distinctive fatty deposit known as “Hump” on its back. They possess longs legs and big lipped snaut. They are two types of camels, they are dromedary camel (they have one hump) and Bactrian camels (those that have two humps), (Ayele, 2014).
Camel’s hump consist of stored fat, these fat can be metabolized when food and water are scarce in addition to their hump, camels have other ways to adapt to their environment.
They have a third clear eyelid that protects their eyes from blowing sand. Two rows of long lashes also protects their eyes, they can also shut their nostrils during sand storms.
Most camels are taller than humans. A Bactrian camel according to the San DIEGO ZOO, grows to a shoulder height of 6 feet (1 – 8 meters) and a body length of 10 feet (3 meters) they normally weigh 600 to 1000 kilograms when they are fully grown. (Schwartz 1992).
Dromedary camel get up to about 6.5 feet tall at the shoulder and weigh 400 – 600 kg . Camels are not picking about what they eat. Their thick lips allow them to eat things that most animals can not eat, such as thorny plants. Camels are herbivores, filling up on water when it is available is very important for camels. They can drink 30 gallons of water in just 13 minutes. Their bodies rehydrate faster tan any other animal / mammal. (Farah et a. 2004).
When there is little food and water the camels hump fat releases water. Also camels can survive up to six months with out food or water. (Ayele 2014).
After a gestation of 12 – 14 months a mother camel will find a private spot to have her young one female camels mostly give birth to one baby but sometimes give birth to twins.
The newborn is able to walk within 30 minutes through the two would not walk within 30 minute until around 2 weeks not rejoin the hard until around 2 weeks later. Camels become fully matured when they are 7 years old. (El – Zeini 2006).
Out of 19 million camels in the world, 15 million are found in Africa and 4 million in Asia. The camels produce more milk and for longer period of time
than any other animal that produces milk held under the same harsh conditions. It is a multi – purpose animal with huge productive potential and has been utilized by humans for transport, milk, meat and skin.
Camel milk is one of the main components of the pastoral community basic diet, which contributes up to 30% of the annual caloric intake. The main component of milk which has a major impact on its nutritional value and technological suitability is protein.
Milk proteins are a heterogeneous group of compounds that differ in composition and properties (camel milk is a good substitute for human milk as it does not contain lactoglobulin (Shabo et al, 2005).
Many research findings proved that camel milk is easily digested by lactose intolerant individuals. It is rich in healthy vitamins and minerals, especially B Vitamins, Vitamin C and Iron. (Farah et – al, 1992).
The lactoterrin in camel milk has also medicinal values: antibacterial, antiviral and anti – tumor properties. It contains diseases fighting immoglobulins which are small in size, allowing penetration of antigens and boosting the effectiveness of the immune system. It is rich source of insulin, in each liter of camel milk, making it a great treatment option for type 1 and type 2 diabetics as well as gestational diabetes (El – Zeini, 2007).
1.2 AIM AND OBJECTIVES OF PROJECT
Aim
The aims of this research are to carry out Bacteriological analysis on camel milk.
Objectives
To isolate bacteria associated with camel milk.
To identify the species of bacteria that can be found in raw camel milk.
To create awareness on the importance and nutritional value of camel milk to the general public
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