CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
Chemical and microbiological characteristics of Llamas (Lama glama) milk from Argentina
SCHOOS, V.; MEDINA, M.; SAAD, S.; VAN NIEUWENHOVE, C.
The objective of this study was to evaluate the chemical characteristics, fatty acid composition and microbiological quality of llamas (Lama glama) milk from Tucumán, Argentina. Good nutritional properties were determined showing a value of 4.33 % for protein, 6.34 % for lactose and 4.55 % for fat. Saturated, monounsaturated and polyunsaturated fatty acids showed a value of 64.8, 31.1 and 4.0 g/100g of fat, respectively. Among polyunsaturated, conjugated linoleic acid (CLA) was analyzed showing an average of 0.7 g/100 g of fat. Cholesterol content in llama milk was 84.8 µg/ml resulting lower compared with ruminants. Microbiological counts revealed for mesophillic microorganism a value of 4.34 x 103 CFU/ml. A dominance of cocci (2.18 x 103 CFU/ml) on Lactobacilli (3.0 x 101 CFU/ml) was observed. Low coliform and Enterobacteriaceae counts were determined (4.4. and 1.6 x 101 CFU/ml, respectively). Somatic cells count was low compared to ruminant milk. High nutritional and microbiological quality was determined for llama milk, from animals fed on natural pasture during summer season. Keywords: Llama (Lama glama); Milk composition; South-American Camelids; Fatty acids; Cholesterol