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Intrinsic protein disorder and bacteria-specific proteolytic systems shape the peptidome of fermented camel milk.

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Processing difficulties and biochemical barriers in camel milk fermentation.

Sifatun Nesa Ali1, Mutamed Ayyash1, Afaf Kamal-Eldin1,2

  • 1Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates.

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|February 18, 2026
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Summary

Camel milk fermentation yields nutritious products but faces challenges with texture and consumer acceptance. Research is ongoing to improve sensory qualities and stability for fermented camel milk (CM).

Keywords:
bovine milk yogurtcamel milk yogurtfermentationmicrostructurestarter culturestexture

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Area of Science:

  • Food Science and Technology
  • Dairy Science
  • Nutritional Science

Background:

  • Camel milk (CM) offers unique nutritional benefits due to its distinct protein composition and bioactive compounds.
  • These properties positively impact nutritional value but negatively affect sensory attributes and consumer acceptance in fermented products.
  • Fermented CM is rich in bioactive peptides, enhancing nutritional and therapeutic potential.

Purpose of the Study:

  • To review the current knowledge on camel milk fermentation.
  • To emphasize the impact of milk composition on the quality of fermented products.
  • To discuss strategies for overcoming challenges in fermented CM production.

Main Methods:

  • Literature review focusing on camel milk fermentation processes.
  • Analysis of factors influencing gel formation, microstructure, texture, and overall quality.
  • Evaluation of various strategies to improve consistency and stability.

Main Results:

  • Camel milk's unique composition presents challenges in achieving firm gel structure and desirable texture in fermented products.
  • Strategies like using alternative starter cultures, hydrocolloids, proteins, and advanced processing techniques show promise but lack comprehensive solutions.
  • No single method has fully resolved the issues of thin consistency and weak gel structure in fermented camel milk yogurt.

Conclusions:

  • Accepting fermented CM products as distinct is crucial, alongside efforts to enhance sensory quality and consumer acceptance.
  • Further research is necessary to optimize the quality and commercial viability of fermented camel milk.
  • Developing effective processing and formulation strategies remains a key challenge for stable and appealing fermented camel milk products.