Application of microwave as an alternative home pasteurization method for camel milk; microbiological, physiochemical and biochemical study.

The present study aimed to compare the efficacy of microwave treatments of camel milk with the standard milk heat pasteurization method in the terms of microbiological, physiochemical and biochemical components changes. Fifty camel’s milk samples were divided into 7 parts for each, one part examined raw the other was pasteurized 62.3 °C for 30 min and the rest were exposed to microwave for 10, 20 ,30, 40 and 50S. The results indicated the insufficiency of heating camel milk at 62.3 °C for 30 m especially when it has a high initial microbial count. Contrarily, microwave treatment at 40 seconds was enough to destruct all tested microbial content of examined camel milk. Unfortunately, both heat treatment and microwave adversely affect the vital component of the camel's milk as vitamin C, E, glutathione (GSH), insulin and Immunoglobulin G, in addition to elevation of the oxidative products as molondialdehyd (MDA) and nitric oxide