CAMEL MILK PROCESSING OPPORTUNITIES: A REVIEW

Rakhmatulina A. Abuova A. Issimov A. Faye B.
December 2024 Camel Publishing House

Journal of Camel Practice and Research
2024 #31 Issue 3 237 - 249 pp.

Camel milk occupies a pivotal and essential position in the dietary customs of individuals residing in semi-arid and arid areas. Historically, the promotion and commercial distribution of camel milk have been negligible, primarily due to the absence of processing facilities in areas where camels are raised. Consequently, the consumption of untreated camel milk has been predominantly limited to nomadic households. However, owing to its health-enhancing effects, a substantial surge in the global demand for camel milk and its derivatives has been observed over the past two decades. This growing demand has prompted the dairy sector to introduce a diverse range of camel milk products, which are distinguished by their enhanced nutritional and functional properties. In contrast to products derived from bovine milk, the current market offers only a limited selection of food items sourced from camel milk. Recent advances in food processing technologies have enabled the production of an array of both dairy and non-dairy products derived from camel milk. This includes a variety of items such as powdered milk, cheese, yogurt, ice cream. Moreover, in certain regions, camel milk is incorporated into customary cuisine, serving as a key ingredient in local culinary practices like fermented milk, camel milk tea, or as a fundamental component in various meals. This review underscores the possibility of transforming camel milk into a range of dairy products by addressing its intrinsic functional constraints. This objective can be realised by adjusting the processing parameters and modifying its chemical composition through enrichment techniques. Furthermore, further research avenues may focus on enhancing product quality and exploring innovative processing techniques.

Camel milk , dairy products , food powder milk , food processing

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Department of Mechanical Engineering and Robotics, Joldasbekov Institute of Mechanics and Engineering, Almaty, 050000, Kazakhstan
Department of Food Technology, International Engineering Technological University, Almaty, 050000, Kazakhstan
Department of Biology, K. Zhubanov Aktobe Regional University, Aktobe, 030000, Kazakhstan
UMR SELMET, CIRAD-ES, TA/C 112A, Campus international de Baillarguet, Montpellier, 34398, France

Department of Mechanical Engineering and Robotics
Department of Food Technology
Department of Biology
UMR SELMET

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