Response surface methodology coupled with a Box–Behnken experimental design was used to investigate the effect of the air inlet drying temperature, the feed rate, and the fat content on the solubility and the bulk density of spray‐dried camel and cow milk powders. The response surface methodology analysis highlighted that milk fat content and feed rate were the most effective parameters affecting the solubility and the bulk density of cow and camel milk powders. Importantly, there was no significant interaction between the studied drying parameters and camel milk powder solubility or bulk density. Overall, camel milk powder exhibited a comparable solubility to that of cow milk powder with a higher bulk density.
Compared to cow milk fat, camel milk fat presents a particular fatty acid composition and microstructure. For this reason, the production of camel milk butter following the same technology as for cow milk butter could be challenging. Hence, the main objective of this study was to investigate the effects of ripening temperature (5 °C, 12 °C, and 21°C) and duration (0 h and 24 h) as well as the churning temperature (5 °C, 12 °C, and 21 °C) on the churning process of camel milk cream and camel milk butter. Results of the current study indicated that camel milk butter was only obtained when churned at 21 °C, regardless of ripening temperature.
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