Recent Advances in Camel Milk Processing
UMR SELMET, CIRAD-ES, 34398 Montpellier, France
Department of Biotechnology, Faculty of Biology and Biotechnology, Al-Farabi Kazakh National University, Almaty 050040, Kazakhstan
Author to whom correspondence should be addressed.
Academic Editors: Mohammed Gagaoua, Amira Leila Dib, Elhacene Bererhi and Giuseppe Pulina
Received: 9 February 2021
Revised: 23 March 2021
Accepted: 6 April 2021
Published: 8 April 2021
The camel milk market was limited for a long time by its almost exclusive self-consumption use in nomadic camps. Significant development has been observed for the past two or three decades, including internationally, boosted by its reputation regarding its health effects for regular consumers. Such emergence has led the stakeholders in the sector to offer diversified products corresponding to the tastes of increasingly urbanized consumers, more sensitive to “modern” products. Thus, traditionally drunk in raw or naturally fermented form, camel milk has undergone unprecedented transformations such as pasteurization, directed fermentation, cheese or yoghurt processing, and manufacture of milk powder for the export market. However, the specific characteristics of this milk (composition, physical properties) mean that the technologies applied (copied from technologies used for cow milk) must be adapted. In this review, some technological innovations are presented, enabling stakeholders of the camel milk sector to satisfy the demand of manufacturers and consumers.