Publication: Camel milk products beyond yoghurt and fresh milk: challenges, processing and applications
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2023-01-09
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NRF
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© Association of Food Scientists & Technologists (India) 2023
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Abstract
Camel (Camelus dromedarius and (Camelus bactrianus) are commonly domesticated in the arid and
semi-arid regions because they are well adapted to live in
harsh climatic conditions. Camel milk is widely consumed
in these regions due to its high nutritional value and medicinal properties. It is rich in protein, minerals and vitamins.
Moreover, it possesses therapeutic properties such as antimicrobial, anti-oxidants, anti-viral and anti-cancer. Camel
milk can be processed into value added products with the
aim of extending shelf life and diversifying its usage. However, there are various challenges experienced in processing of camel milk products. This study aims at reviewing
published literature on camel milk products processing,
processing challenges, the available solutions and applications. To achieve these aims, literature search was carried
out using narrative methodology. Literature review provided
information concerning processing of camel milk products,
the challenges, how to overcome these processing challenges
and applications. From this review of literature on camel
milk products it can be concluded that it’s possible to process these products with some challenges but scientific and
technological solutions are available that are improving over
time.
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Keywords
Camel milk · Challenges · Processing · Applications