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Camels' milk: for drinking only?

R Yagil, A Saran, Z Etzion

    Comparative Biochemistry and Physiology. A, Comparative Physiology
    |January 1, 1984
    PubMed
    Summary
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    Camel milk stays fresh for months when refrigerated, unlike cow milk which sours quickly. This unique property makes camel milk ideal for drinking but not for cheesemaking.

    Area of Science:

    • Food science
    • Dairy science
    • Microbiology

    Background:

    • Milk preservation is crucial for food safety and extending shelf life.
    • Traditional dairy processing relies on milk's natural fermentation properties.
    • Understanding microbial stability in different milk types is essential for food applications.

    Purpose of the Study:

    • To compare the shelf life and microbial stability of camel milk, cow milk, and human milk.
    • To investigate the impact of refrigeration on milk spoilage.
    • To determine the suitability of camel milk for various consumption methods.

    Main Methods:

    • Samples of camel, cow, and human milk were stored at 30°C and 4°C.
    • Spoilage was monitored over time, noting changes in texture and odor.

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  • Fermentation potential for dairy product creation was assessed.

    • Main Results:

    • Cow milk soured within days at both temperatures, allowing for cheese and butter production.
    • Camel milk remained unspoiled at 4°C for up to three months.
    • Human milk's stability was not detailed but implied to be similar to cow milk.

    Conclusions:

    • Camel milk's extended stability at refrigeration temperatures makes it primarily suitable for direct consumption.
    • The unique properties of camel milk limit its traditional use in fermented dairy products.
    • Refrigeration is vital for short-term preservation of cow milk, enabling dairy production.