Advancements in Camel Milk Drying Technology: A Comprehensive Review of Methods, Chemical Composition, and Nutritional Preservation
Rakhmatulina A. Dikhanbayeva F. Tlevlessova D. Zagorska J. Aralbayev N. Majore K. Yessenova A.
September 2024Multidisciplinary Digital Publishing Institute (MDPI)
Dairy
2024#5Issue 3360 - 371 pp.
With interest in camel milk growing due to its nutrients and biologically active compounds, research into methods of processing and drying it is crucial. In recent decades, extensive studies have explored its chemical composition and health benefits with a focus on drying techniques and their effects on its properties. This review systematically summarizes the available literature on camel milk drying processes and their effects on its chemical composition with a view to shortening the drying time. To achieve this goal, we meticulously reviewed numerous studies published between 2014 and 2024 to identify optimal drying methods that maximize the preservation of camel milk’s nutrient components and bioactive compounds. Our analysis revealed significant findings: freeze drying preserves nutrients better than spray drying, but is less efficient. Spray drying, while faster, tends to compromise some nutritional values. Conclusively, optimizing drying parameters can improve production efficiency and nutrient retention.
camel milk , freeze drying , powder nutrient preservation , spray drying
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Joldasbekov Institute of Mechanics and Engineering, Almaty, 050000, Kazakhstan
Department of Food Technology, Almaty Technological University, Almaty, 050000, Kazakhstan
Kazakh Scientific Research Institute LLP, Almaty, 050000, Kazakhstan
Food Institute Jelgava City, Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, LV-300, Latvia
Joldasbekov Institute of Mechanics and Engineering
Department of Food Technology
Kazakh Scientific Research Institute LLP
Food Institute Jelgava City
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