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Genre/Form: | Thèses et écrits académiques |
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Material Type: | Document, Thesis/dissertation, Internet resource |
Document Type: | Internet Resource, Computer File |
All Authors / Contributors: |
Mohammad Kamal; Romdhane Karoui; Abderrahmane Aït Kaddour; Université d'Artois.; École doctorale Sciences de la matière, du rayonnement et de l'environnement (Villeneuve d'Ascq, Nord). |
OCLC Number: | 1024316199 |
Notes: | Titre provenant de l'écran-titre. |
Description: | 1 online resource |
Responsibility: | Mohammad Kamal ; sous la direction de Romdhane Karoui. |
Abstract:
Camel milk is one of the main food resources for nomadic people. Despite its richness in different components and its production in the world, this product remains poorly processed because of the lack of studies conducted on the characteristics and the technological abilities of this milk. In the first part of this thesis, the evolution of the structure during the enzymatic and acid coagulation of raw and heated (50 and 70 °C) camel and cow's milk following the addition of minerals (calcium and phosphate) was studied. The kinetics of acid and enzymatic-induced coagulation of milk were followed using shear dynamic testing rheology at the macroscopic level and front-face fluorescence spectroscopy at the molecular scale. The obtained results showed significant differences between the properties of the coagulum that depends on the milk species and the level of added minerals (calcium and phosphate). The analysis of spectral data by principal component analysis allowed to characterize the coagulum structure at the molecular level as well as the discrimination of different coagulation conditions. The rheological results showed that the enrichment of both types of milk with calcium improved the gels firmness and reduced the gelation time, while opposite trend was observed following the addition of phosphate. The joint analysis of fluorescence spectral data and rheological measurements by applying common components and specific weights analysis showed a strong relationship between the structure at the molecular scale and the texture at the macroscopic level. The second part of this thesis focused on the impact of heat treatment (55 to 75 °C at different times) on the molecular changes in camel milk. The application of common components and specific weights analysis to the vitamin A, fluorescent Maillard reaction products and NADH fluorescence spectra enabled the discrimination of milk samples according to the temperature and time. The obtained results showed that front-face fluorescence spectroscopy coupled with chemometric tools enabled the characterization of camel milk in different conditions. Additionally, the fluorescence spectrum recorded on milk could be considered as a fingerprint allowing its identification.
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