Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014, Finland; School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD 4072, Australia.
School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD 4072, Australia.
Food Res Int. 2022 Mar;153:110870. doi: 10.1016/j.foodres.2021.110870. Epub 2021 Dec 7.
Camel milk is superior to bovine milk and quite close to human milk in terms of its nutritional value. It contains high concentrations of many bioactive compounds that are essential for human health. Despite its profound nutritional and health benefits, food products produced from camel milk are still very limited compared to bovine milk. Differences in the composition of bovine and camel milk make the production processes for bovine milk products unsuitable for camel milk products. Therefore, a comprehensive understanding regarding the composition, bioactive compounds, and the heat stability of camel milk is essential to preserve the inherent nutritional value of camel milk while achieving desirable attributes in the final products. In this review, the properties and functionalities of macro-nutrients in camel milk, especially heat stability of camel milk and its proteins are described. In addition, technical aspects of the production of various camel milk products, including difficulties in their production and directions for further research to enhance their quality, are comprehensively discussed.
骆驼奶在营养价值方面优于牛奶，且与人类母乳非常接近。它含有高浓度的多种生物活性化合物，对人类健康至关重要。尽管骆驼奶具有深远的营养价值和健康益处，但与牛奶产品相比，骆驼奶的食品产品仍然非常有限。牛奶和骆驼奶的成分差异使得牛奶产品的生产工艺不适合骆驼奶产品。因此，全面了解骆驼奶的组成、生物活性化合物和热稳定性对于在保持骆驼奶固有营养价值的同时实现最终产品的理想特性至关重要。在这篇综述中，描述了骆驼奶中宏量营养素的特性和功能，特别是骆驼奶的热稳定性及其蛋白质。此外，还全面讨论了各种骆驼奶产品的生产技术方面，包括生产过程中的困难以及进一步研究的方向，以提高产品质量。
