Determination of the fatty and amino acid composition of camel milk, milk powder and shubat

Camel milk


  • Aikerim Zhumabay Almaty Technological University, Almaty 050000, Kazakhstan, Tel.: +7-778-312-5278
  • Assiya Serikbayeva Kazakh National Agrarian Research University, Almaty 050010, Kazakhstan, Tel.: +7-777-256-5375
  • Sabira Kozykan Kazakh National Agrarian Research University, Almaty 050010, Kazakhstan, Tel.: +7-747-389-7338
  • Yus Aniza Yusof Universiti Putra, Faculty of Engineering, Department of Process and Food Engineering, Malaysia 43400, UPM Serdang
  • Aigul Kozhakhmetova S.D. Asfendiyarov Kazakh National Medical University, Almaty 050000, Kazakhstan, Tel.: +7-777-234-6778



camel milk, milk powder, shubat, fatty acids, amino acids


Camel milk is considered an essential source of nutrition and an effective remedy with healing properties in treating several diseases.  Shubat, a fermented drink made from camel milk, contains easily digestible proteins, determining its nutritional value. Meanwhile, few studies have analysed the fatty and amino acid composition of Bactrian camel milk, milk powder and shubat in Kazakhstan. In this paper, we used the gas chromatography-mass spectrometry method to determine milk the fatty and amino acid composition of Kazakhstan camel milk and camel milk powder and submit samples. As a result, significant differences in the fatty acid and amino acid compositions were observed among samples of raw milk, milk powder and shubat. differences were found in all amino acids. The most representative fatty acids in the three groups were С16:0, С18:0, С18:1n9c, С14:0 FAs. In camel milk samples, among indispensable amino acids, lysine (29.64%) was the highest in concentration, followed by methionine (25.68%). Some polyunsaturated fatty acids (PUFAs) such as С18:3n3c, С20:4n6, С18:3n3c, С20:3n3c 8,11,14 were found only in shubat samples. Furthermore, we revealed a significant decrease in both dispensable (DAA) and indispensable (IDAA) contents in camel milk powder. Meanwhile, an increase in the quantitative content of amino acids has been observed in shubat, especially in threonine (166.86%), aspargine (156.34%), alanine (114.48%), etc. The results provide a theoretical basis for additional studies of camel milk composition of Bactrian camel in Kazakhstan.


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How to Cite

Zhumabay, A., Serikbayeva, A., Kozykan, S., Yusof, Y. A., & Kozhakhmetova, A. (2023). Determination of the fatty and amino acid composition of camel milk, milk powder and shubat: Camel milk. Potravinarstvo Slovak Journal of Food Sciences, 17, 918–928.

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