Arain Muhammad Asif, Salman Hafiz Muhammad, Ali Mehboob, Khaskheli Gul Bahar, Barham Ghulam Shabir, Marghazani Illahi Bakhash, Ahmed Shabbir
Faculty of Animal Husbandry & Veterinary Science, Sindh Agriculture University, Tandojam 70050, Pakistan.
Faculty of Veterinary and Animal Sciences, Lasbela University of Agriculture, Water and Marine Sciences, Uthal 90150, Pakistan.
Food Sci Anim Resour. 2024 Jul;44(4):739-757. doi: 10.5851/kosfa.2023.e18. Epub 2024 Jul 1.
Camel milk plays a critical role in the diet of peoples belongs to the semi-arid and arid regions. Since prehistoric times, camel milk marketing was limited due to lacking the processing facilities in the camel-rearing areas, nomads practiced the self-consumption of raw and fermented camel milk. A better understanding of the techno-functional properties of camel milk is required for product improvement to address market and customer needs. Despite the superior nutraceutical and health promoting potential, limited camel dairy products are available compared to other bovines. It is a challenging impetus for the dairy industry to provide diversified camel dairy products to consumers with superior nutritional and functional qualities. The physicochemical behavior and characteristics of camel milk is different than the bovine milk, which poses processing and technological challenges. Traditionally camel milk is only processed into various fermented and non-fermented products; however, the production of commercially important dairy products (cheese, butter, yogurt, and milk powder) from camel milk still needs to be processed successfully. Therefore, the industrial processing and transformation of camel milk into various products, including fermented dairy products, pasteurized milk, milk powder, cheese, and other products, require the development of new technologies based on applied research. This review highlights camel milk's processing constraints and techno-functional properties while presenting the challenges associated with processing the milk into various dairy products. Future research directions to improve product quality have also been discussed.
骆驼奶在属于半干旱和干旱地区的人们的饮食中起着关键作用。自史前时代以来，由于骆驼养殖地区缺乏加工设施，骆驼奶的销售受到限制，游牧民一直自行食用生骆驼奶和发酵骆驼奶。为了改进产品以满足市场和客户需求，需要更好地了解骆驼奶的技术功能特性。尽管骆驼奶具有卓越的营养保健和促进健康的潜力，但与其他牛类相比，骆驼奶制品的种类有限。为消费者提供具有卓越营养和功能品质的多样化骆驼奶制品，对乳制品行业来说是一项具有挑战性的任务。骆驼奶的物理化学行为和特性与牛奶不同，这带来了加工和技术方面的挑战。传统上，骆驼奶只被加工成各种发酵和未发酵产品；然而，用骆驼奶成功生产具有商业重要性的奶制品（奶酪、黄油、酸奶和奶粉）仍有待实现。因此，将骆驼奶工业加工和转化为各种产品，包括发酵奶制品、巴氏杀菌奶、奶粉、奶酪和其他产品，需要基于应用研究开发新技术。本综述强调了骆驼奶的加工限制和技术功能特性，同时介绍了将骆驼奶加工成各种奶制品所面临的挑战。还讨论了提高产品质量的未来研究方向。
