Chemical and microbiological characteristics of Llama's (Lama Glama) milk from Argentina

Abstract

The objetive of this study was to evaluate the chemical characteristics, fatty acid composition and microbiological quality of llamas (Lama glama) milk from Tucuman, Argentina. Good nutritional properties were determined showing a value of 4.33% for protein , 6.4% for lactose and 4.55% for fat. Saturated, monounsaturated and polyunsaturated fatty acids (FA) showed a value of 64.8, 31.1 and 4.0 g/100g of fat, respectively. Among polyunsatured FA conjugate linoleic acid (CLA)showed an average of 0.7 g/100g of fat. Cholesterol content in llama milkwas 84.8 ug/mg resulting lower compared with rumiants. For mesophilic microorganism microbiological counts revealed a value of 4.34x10 CFU/ml. A dominance of cocci (2.18 x 10 CFU/ml)on Lactobacilli (3 X 10 CFU/ml) was observed.Low coliform and Enterobacteriaceae conts were determined (4.4 and 1.6 x 10 CFU/ml, respetively). Somatic cellcount was low compared to rumiant milk. High nutritional and microbiological qualitywas determined respecttively for llama milk, from animals fed on natural pasture during summer season.