A Review on Processing Opportunities for the Development of Camel Dairy Products

• 영문명: A Review on Processing Opportunities for the Development of Camel Dairy Products
• 발행기관: 한국축산식품학회
• 저자명: Muhammad Asif Arain Sundus Rasheed Arham Jaweria Gul Bahar Khaskheli Ghulam Shabir Barham
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제43권 제3호, 383~401쪽, 전체 19쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2023.05.31

영문 초록

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.

목차

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

키워드

camel milk cheese, yogurt dairy products processing opportunities