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Recent Submissions
Potential Application of CamelMilk as a Therapeutic Ingredient in Bath Soaps and Shampoos
(2024) Oginga Elly, Toeri Julius, Marete Eunice, Arimi Joshua
The increasing worldwide market for natural-ingredient-based cosmetic toiletries is fueled by the awareness of the dangers of
synthetic cosmetics and benefits of natural-based cosmetics on the skincare and management of skin disorders. Besides naturally
formulated cosmetics being biodegradable, they also contain ingredients which are chemically beneficial to human skin. Milk based cosmetics are very promising since milk is rich in essential components such as lactoferrins, vitamins, and lactic acids, which
have shown therapeutic properties against disorders such as skin cancer, acne scars, and dandruff. One of the milk that is very
promising in the cosmetics industry is the camel milk. Currently, there is limited information in literature regarding the use of
camel milk in cosmetics and their benefits. Camel milk stands out from bovine milk following its unique therapeutic properties
and chemical composition, making it a potential ingredient for skincare and haircare products such as bath soaps and shampoos.
The aim of this paper is to review the available literature on camel milk composition and evaluate the contribution of camel milk
constituents to cosmetics
Effects of optimizing fermentation time and stabilizers using response surface methodology on physicochemical properties of camel milk yoghurt
(Elsevier B.V., 2024-08-07) Philip K. Marete, Alfred M. Mariga, Guyo Huka, Levi Musalia, Eunice Marete, Julius M. Mathara, Joshua M. Arimi
The objective of this study was to produce camel milk yoghurt with desired qualities using optimized processing conditions (fermentation time) and ingredients (stabilizer and calcium chloride). The conditions were obtained through Response Surface Methodology (RSM) by lactic acid fermentation by inoculating the milk with Lactobacillus delbrueckii subsp. Bulgaricus (YF-L903, CHR Hansen, Denmark. The study also determined the effects of fermentation time and ingredients on the quality of yoghurt. Fermentation time ranged from 2 to 22 h while stabilizer (corn starch) and calcium chloride (salt) ranges were 1.65–3.34 and 0.061–1.23 % respectively. The quality was monitored hourly for a fermentation period of 2–22 h by determining pH, total titritable acidity (TTA) and viscosity. Results indicated that viscosity was influenced by fermentation time, stabilizer and calcium chloride. The viscosity was increased from 0.01 to 0.4 and 0.01 to 0.3 by fermentation time, 0.01 to 0.2 and 0.01 to 0.3 by stabilizer and 0.01 to 0.5 and 0.01 to 0.6 Pa s by calcium chloride. Whereas the combined effects of calcium chloride and stabilizer increased the viscosity of yoghurt to 0.94 Pa s. Prolonged fermentation time, led to an increase in TTA and a decrease in pH. The finding from this study indicated that the optimal conditions required to produce camel milk yoghurt with desired qualities are a fermentation time of 10 h using 2.33 and 0.60 % corn starch and calcium chloride respectively. Under these conditions the produced camel milk yoghurt quality properties were a pH of 4.07, 0.32 % TTA and a viscosity of 0.35 Pa s.
Common Peri Parturient Diseases, Disorders and Levels of Serum Nutritional Elements of One Humped Female Camel (Camelus dromedaries) in Northern Kenya
(Science publishing group, 2025) Florence Thiakunu, James Kirimi, Joshua Arimi
Camel rearing systems in the Arid and Semi Arid lands are undergoing significant changes, particularly around trading centers.
More intensive camel production practices are replacing traditional extensive production systems. A cross-sectional study was
conducted in Burat Ward, Isiolo County for intensive production systems and Laisamis, Marsabit County (extensive production
systems). The aim of the study was to investigate the prevalence of common peri-parturient diseases and assess whether
production systems and physiological status influence variations in serum levels of glucose, calcium, and magnesium. Data
collection methods included focus group discussions, structured interviews, and blood sample analysis. The data were analyzed
using descriptive statistics, mean comparisons, and Analysis of Variance. Results revealed that the prevalence of common
diseases were higher in Laisamis (13.32-27%) than in Burat (4.59-12.06%). Likewise, gross mortality was higher in Laisamis
(37.39%) than Burat (7.09%). Serum glucose levels were significantly lower in peri-parturient camels (3.91 and 4.45 mmol/L)
compared to those in ordinary physiological status (6.09 mmol/L). Calcium levels remained consistent across physiological
statuses and production systems (10.62-11.39 mg/dl). Magnesium levels were similar across physiological statuses but varied
depending on the production system, they were higher in Burat (2.91-3.08 mg/dl) than Laisamis (2.46-2.71mg/dl). Most of the
camels had below, normal and above normal levels of serum glucose, calcium and magnesium respectively. This was an
indication that magnesium levels are influenced by dietary availability rather than physiological status. Malnutrition was the
leading cause of death around parturition, primarily driven by negative energy balance. Blood glucose levels were found to
depend on the physiological status of the camel, while calcium levels are tightly regulated by homeostatic mechanisms.
Magnesium levels, however, depend on dietary intake. The study recommends improving camel nutrition during late pregnancy
and early lactation to reduce the risk of metabolic and nutritional disorders.
