Camel milk and milk products

Brezovečki, Andreja; Čagalj, Mateja; Dermit, Zrinka Filipović; Mikulec, Nataša; Ljoljić, Darija Bendelja; Antunac, Neven

doi:10.15567/mljekarstvo.2015.0202

Cited by 25 publications

(2 citation statements)

References 14 publications

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“…Numerous nutrients in camel milk provide natural skin protection. Alpha hydroxyl acids present in camel milk help to smooth fine lines and wrinkles, while the antimicrobial properties of camel milk act as a natural detergent, making the soap an effective treatment for skin conditions, including acne and eczema [135].…”

Section: Camel Beauty Productsmentioning

confidence: 99%

The importance of camel milk and its dairy products – a review

Zhumabay,

Serikbayeva,

Kozykan

et al. 2024

Potr. S. J. F. Sci.

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Camel milk and dairy products based on camel milk are consumed by people in various countries, particularly Asia and Africa. Traditionally, products based on camel milk products have been an essential source of protein for people living in arid countries of the world. Here, we have discussed the chemical composition of camel milk and the technological features and limitations in the production of dairy products from camel milk. Moreover, different species or strains of LAB such as Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus casei, Enterococcus faecium, Streptococcus thermophilus, Weissella confusa were detected as the prevalent bacteria in camel milk and camel milk products. Although camel milk has been subjected to numerous studies, technical analyses on an industrial scale remain scarce, especially for processed camel milk products. Further comprehensive research is needed to improve the quality of camel milk dairy products so that they can compete with milk from other livestock.

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Section: Camel Beauty Productsmentioning

confidence: 99%

The importance of camel milk and its dairy products – a review

Zhumabay,

Serikbayeva,

Kozykan

et al. 2024

Potr. S. J. F. Sci.

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“…Camel milk is becoming an increasingly interesting product in the world not only because of its good nutritional properties, but also because of interesting and delicious products [1].…”

Section: Introductionmentioning

confidence: 99%

Identifying of the effect of the combined extract on the quality indicators of a fermented milk product from reconstituted camel milk

Tastemirova,

Mukhtarkhanova,

Shingisov

et al. 2023

EEJET

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The objects of the study are a fermented milk product made on the basis of reconstituted camel milk, and a fermented milk product made on the basis of reconstituted camel milk, enriched with a combined extract. The manufactured product must satisfy the body's needs for vitamins and minerals necessary for the normal development of the body. However, the nutritional composition of fermented milk drinks prepared from reconstituted camel milk depends on the choice of plant material for the added extract. The influence of the combined extract on the quality indicators of fermented milk product was studied. Under the influence of the combined extract, the protein content in the experimental sample of the fermented milk product increases by 3.96 %, and the fat content by 10.0 % compared to the fermented milk product without the addition of the combined extract. Analysis of the chemical composition and nutritional value of the developed fermented milk drink shows that it contains (in mg/100 g) minerals that were absent in the undiluted drink: magnesium – 1.12; copper – 0.044; vitamins: pantothenic acid – 0.437; nicotinic acid – 0.203; riboflavin – 0.033; vitamin E – 2.16. In addition, it has an increased content of potassium, zinc, sodium, iron, calcium; vitamins B1, B6, C, A; as well as the content of flavonoids, polyphenols and catechins. This gives it certain antioxidant properties. The results obtained indicate an increase in the biological value and additional functional properties of fortified reconstituted camel milk. It has been established that the enrichment of reconstituted milk with a combined extract makes it possible to create a product that contributes to the organization of adequate nutrition for people and will be in demand in the food market

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Hypoglycemic effect of camel milk powder in type 2 diabetic patients: A randomized, double‐blind, placebo‐controlled trial

Zheng

Zhang

et al. 2021

Food Science & Nutrition

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Diabetes is a common chronic disorder and metabolic disease in which body cannot effectively control glucose homeostasis. Diabetes can lead to severe damage to the heart, eyes, kidneys, blood vessels, and nerves. According to the data of the International Diabetes Federation, it is estimated that 463 million people have diabetes in 2019 and this number is projected to reach 578 million by 2030 and 700 million by 2045 (Agrawal et al., 2011;Thomas et al., 2019).China, which is the most populous country, ranks number one with an estimate of 109.6 million adults with diabetes (Hu & Jia, 2018).Type 2 diabetes mellitus (T2DM) is a widely prevalent form, classified by metabolic disorders with hyperglycemia, and considered as a main health concerned issue comprising higher morbidity and mortality.As a result, more and more studies focused on the development of antidiabetic medications (

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Camel milk and milk products

Cited by 25 publications

References 14 publications

The importance of camel milk and its dairy products – a review

The importance of camel milk and its dairy products – a review

Identifying of the effect of the combined extract on the quality indicators of a fermented milk product from reconstituted camel milk

Hypoglycemic effect of camel milk powder in type 2 diabetic patients: A randomized, double‐blind, placebo‐controlled trial

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