Powdered camel milk production and changes occurring along the processing steps and storage conditions: A...

Spray drying offers high-quality camel milk powder with a good nutritional and techno-functional profile. However, the thermal stress can cause whey protein denaturation, reducing the effectiveness of the bioactive components of the milk and compromising its health benefits. Camel milk caseins are more sensitive to heat, while its whey proteins exhibit greater resistance compared to those in bovine milk. The drying air temperature is crucial in determining the nutritional profile and dehydration properties, while the initial total solids content influences how well the powder rehydrates. For laboratory-scale spray dryers, the optimal inlet temperature is in the range of 160-170 °C. Temperatures above this range can result in losses of short-chain fatty acids and vitamin C, as well as protein oxidation and denaturation. Above 200 °C, the Maillard reaction can occur, inducing amino-acid losses. Excessive thermal exposure at any stage of operation can jeopardize the health benefits of camel milk.