review · International Journal of Food Science
Camel milk shares a similar gross composition with bovine milk, but the specific distribution, relative composition, and molecular structure of its components vary considerably. Because of these structural differences, applying standard bovine processing methods to produce cheese, yoghurt, and butter from camel milk causes processing challenges and yields inferior product quality. Despite these difficulties, evidence indicates that adjusting and optimising processing parameters can facilitate the successful conversion of camel milk into dairy goods. Furthermore, camel milk contains valuable bioactive, antimicrobial, and antioxidant components that align with its historical medicinal uses. Present literature on product development and functional potential remains fragmented across various locations, periods, and depths. Comprehensive, multidisciplinary research into the basic properties of camel milk is needed to fully harness its functional and technological capabilities for product development.
Camel milk offers significant health-promoting qualities due to its antimicrobial and antioxidant components. However, consumers and manufacturers cannot easily access high-quality camel dairy items like cheese or yoghurt using standard dairy equipment. Identifying the specific processing adjustments needed will allow producers to turn a traditionally valued food into consistent, high-value functional dairy goods.
This work points towards the development of specialised functional dairy items, such as cheese, yoghurt, and butter, for food manufacturers and health-conscious consumers. Because current methods derived from bovine milk fail and the existing literature is fragmented, the technology remains at an early research stage. Commercial viability depends on detailed multidisciplinary research to determine the exact processing parameters needed to manufacture viable commercial products.
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A review on the challenges and opportunities of processing camel milk into dairy products is provided with an objective of exploring the challenges of processing and assessing the opportunities for developing functional products from camel milk. The gross composition of camel milk is similar to bovine milk. Nonetheless, the relative composition, distribution, and the molecular structure of the milk components are reported to be different. Consequently, manufacturing of camel dairy products such as cheese, yoghurt, or butter using the same technology as for dairy products from bovine milk can result in processing difficulties and products of inferior quality. However, scientific evidence points to the possibility of transforming camel milk into products by optimization of the processing parameters. Additionally, camel milk has traditionally been used for its medicinal values and recent scientific studies confirm that it is a rich source of bioactive, antimicrobial, and antioxidant substances. The current literature concerning product design and functional potential of camel milk is fragmented in terms of time, place, and depth of the research. Therefore, it is essential to understand the fundamental features of camel milk and initiate detailed multidisciplinary research to fully explore and utilize its functional and technological properties.
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DOI: 10.1155/2017/9061757
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