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A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints.

Muhammad Asif Arain1,2, Hafiz Muhammad Salman3, Mehboob Ali4

  • 1Faculty of Animal Husbandry & Veterinary Science, Sindh Agriculture University, Tandojam 70050, Pakistan.

Food Science of Animal Resources
|July 8, 2024
PubMed
Summary
This summary is machine-generated.

Camel milk offers superior nutrition but faces processing challenges due to unique properties. Developing new technologies is crucial for diversifying camel dairy products and meeting market demands.

Keywords:
camel milkdairy productsnutritional valueprocessing constraintstechno-functional properties

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Area of Science:

  • Food Science
  • Dairy Technology
  • Animal Science

Background:

  • Camel milk is a vital food source in arid regions, traditionally consumed raw or fermented.
  • Limited processing facilities historically restricted camel milk marketing and product diversity.
  • Unique physicochemical properties of camel milk differ significantly from bovine milk, posing processing challenges.

Purpose of the Study:

  • To review the techno-functional properties and processing constraints of camel milk.
  • To identify challenges in transforming camel milk into diverse commercial dairy products.
  • To discuss future research directions for improving camel milk product quality.

Main Methods:

  • Literature review of existing research on camel milk properties and processing.
  • Analysis of techno-functional characteristics relevant to dairy product development.
  • Identification of technological gaps and challenges in camel milk processing.

Main Results:

  • Camel milk's distinct properties present significant hurdles for conventional dairy processing.
  • Current processing primarily yields fermented and non-fermented traditional products.
  • Commercial production of products like cheese, butter, yogurt, and milk powder remains limited.

Conclusions:

  • Advanced processing technologies are needed to overcome camel milk's unique characteristics.
  • Diversifying camel dairy products requires applied research into new processing methods.
  • Addressing processing constraints will enable wider market availability of high-quality camel milk products.