A Review on Processing Opportunities for the Development of Camel Dairy Products
A Review on Processing Opportunities for the Development of Camel Dairy Products
- 한국축산식품학회
- Food Science of Animal Resources
- Food Science of Animal Resources 제43권 제3호
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2023.05383 - 401 (19 pages)
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DOI : 10.5851/kosfa.2023.e13
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Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of processing amenities in the camel nurturing areas, hence the utilization of unprocessed camel milk has continuously remained limited at family level by the nomads. Due to the superior medicinal values and health promoting effects, incredible growth in the demand of camel milk and dairy products have been noticed all over the world during last two decades. Such emergence has led dairy industry to provide diversified camel dairy products to the consumers with superior nutritional and functional qualities. In contrast to bovine, very few food products derived from camel milk are available in the present market. With the advancements in food processing interventions, a wide range of dairy and non-dairy products could be obtained from camel milk, including milk powder, cheese, yogurt, ice cream, and even chocolate. In some regions, camel milk is used for traditional dishes such as fermented milk, camel milk tea, or as a base for soups and stews. Current review highlights the processing opportunities regarding the transformation of camel milk into various dairy products via decreasing the inherent functionality that could be achieved by optimization of processing conditions and alteration of chemical composition by using fortification method. Additionally, future research directions could be devised to improve the product quality.
Introduction
Fermentation as a Processing Technology
Yogurt as a Fermented Dairy Product
Yogurt Manufacturing Methods and Classification
Opportunities for Yogurt Making from Camel Milk (CM)
Camel Milk (CM) Kefir Processing
Camel Milk (CM) Cheese and Its Production Opportunities
Camel Milk (CM) Butter and Its Production Opportunities
Opportunities for the Preparation of Camel Milk (CM) Powder
Conclusion and Future Direction
Conflicts of Interest
Acknowledgements
Author Contributions
Ethics Approval
References
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