Recent Advances in Camel Milk Processing

• Published in: Animals (Basel) Vol. 11; no. 4; p. 1045
• Main Authors: Konuspayeva, Gaukhar, Faye, Bernard
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 08-04-2021; MDPI
• Subjects: camel; Cheese; cheesemaking; Composition; Consumers; Cow's milk; Dairy products; Design of experiments; Fermentation; Fermented milk products; Innovations; Lactose; Life Sciences; Milk; milk technology; Pasteurization; Pasteurized milk; Physical properties; Powder; powder milk; Proteins; Review; Technological change; Viscosity; cheesemaking; fermentation; milk technology; pasteurization; powder milk; camel; Milk technology; Powder milk; Camel; Cheesemaking; Fermentation; Pasteurization
• ISSN: 2076-2615; 2076-2615
• DOI: 10.3390/ani11041045

Camel milk is a newcomer to domestic markets and especially to the international milk market. This recent emergence has been accompanied by a diversification of processed products, based on the technologies developed for milk from other dairy species. However, technical innovations had to be adapted to a product with specific behavior and composition. The transformation of camel milk into pasteurized milk, fermented milk, cheese, powder, or other products was supported, under the pressure of commercial development, by technological innovations made possible by a basic and applied research set. Some of these innovations regarding one of the less studied milk sources are presented here, as well as their limitations. Technical investigations for an optimal pasteurization, development of controlled fermentation at industrial scale, control of cheese technology suitable for standardized production, and improvements in processes for the supply of a high-quality milk powder are among the challenges of research regarding camel milk.