Processing Challenges and Opportunities of Camel Dairy Products

Abstract

A review on the challenges and opportunities of processing camel milk into dairy products is provided with an objective of exploring the challenges of processing and assessing the opportunities for developing functional products from camel milk. The gross composition of camel milk is similar to bovine milk. Nonetheless, the relative composition, distribution, and the molecular structure of the milk components are reported to be different. Consequently, manufacturing of camel dairy products such as cheese, yoghurt, or butter using the same technology as for dairy products from bovine milk can result in processing difficulties and products of inferior quality. However, scientific evidence points to the possibility of transforming camel milk into products by optimization of the processing parameters. Additionally, camel milk has traditionally been used for its medicinal values and recent scientific studies confirm that it is a rich source of bioactive, antimicrobial, and antioxidant substances. The current literature concerning product design and functional potential of camel milk is fragmented in terms of time, place, and depth of the research. Therefore, it is essential to understand the fundamental features of camel milk and initiate detailed multidisciplinary research to fully explore and utilize its functional and technological properties.

Milk Products from Minor Dairy Species: A Review

“…As a result of the increased demand, processed camel milk products are becoming popular [ 65 , 134 ] and are highly considered for health-related compositional properties, with particular reference to biologically active proteins [ 66 , 133 ]. However, due to difficulties in manufacturing cheese and yoghurts similar to those made from bovine milk, the camel milk products developed thus far are still limited [ 135 , 136 ]. There are many fermented camel milk products produced in different parts of the world, i.e., gariss in Sudan; suusac in East Africa, Kenya, and Somalia; shubat in Turkey, Kazakhstan, and Turkmenistan; and dhaanan / ittitu in Ethiopia [ 136 , 137 , 138 , 139 , 140 ].…”

“…However, due to difficulties in manufacturing cheese and yoghurts similar to those made from bovine milk, the camel milk products developed thus far are still limited [ 135 , 136 ]. There are many fermented camel milk products produced in different parts of the world, i.e., gariss in Sudan; suusac in East Africa, Kenya, and Somalia; shubat in Turkey, Kazakhstan, and Turkmenistan; and dhaanan / ittitu in Ethiopia [ 136 , 137 , 138 , 139 , 140 ]. The manufacturing procedure of these products is semi continue, using backslopping techniques with starter culture from spontaneous fermentation.…”

Metagenomic analysis of bacterial community composition in Dhanaan: Ethiopian traditional fermented camel milk

“…In many countries of dry zones of sub-Saharan Africa, camels (Camelus dromedarius) play a significant role in the lifestyle of pastoral communities owing to their adaptation to the hostile climatic conditions by providing milk, meat and transportation More than half of the world's 28 million camel population are found in the East African countries of Somalia, Sudan, Ethiopia and Kenya (FAO STAT 2014). Nowadays, the camel is attracting an increased public interest since climate change is already influencing traditional cattle productivity, whereas the camel is capable of surviving in the harsh climatic conditions (Al haj and Al Kanhal 2010; Berhe et al 2017;El-Agamy 2006).…”

Data on the diversity of lactic acid bacteria isolated from raw and fermented camel milk

“…Camel milk and fermented camel milk are popular drinks among the population of Kazakhstan. Due to the unique therapeutic potential and absence β-LG, camel milk has a focus area of research in health science and nutrition [1] . Fermented camel milk, named shubat, is also known for its medicinal and dietary properties [2] .…”