Effects of pasteurisation (high-temperature-short-time; HTST), ultra-high-temperature (UHT), and high-pressure (HP) treatments on some physical and chemical properties of camel milk (CM), including whey protein denaturation, colour change, casein micelle size, and rennet coagulation time (RCT), was investigated. UHT treatment caused the biggest colour change and highest whey protein denaturation in CM; in contrast, the effects of HP treatments on these properties were considerably less. Casein micelle size decreased after all treatments. The RCT of CM was significantly delayed and coagulum strength (G') decreased after HTST. HP treatment at 200 and 400 MPa increased the RCT of CM and the G' value was the highest after treatment at 200 MPa. Processing at 600 and 800 MPa inhibited coagulation of CM. The effects of both thermal and non-thermal treatments on many constituents and properties of CM were different from those on constituents and properties of bovine milk.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.