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Camel milk products beyond yoghurt and fresh milk: challenges, processing and applications

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Abstract

Camel (Camelus dromedarius and (Camelus bactrianus) are commonly domesticated in the arid and semi-arid regions because they are well adapted to live in harsh climatic conditions. Camel milk is widely consumed in these regions due to its high nutritional value and medicinal properties. It is rich in protein, minerals and vitamins. Moreover, it possesses therapeutic properties such as anti-microbial, anti-oxidants, anti-viral and anti-cancer. Camel milk can be processed into value added products with the aim of extending shelf life and diversifying its usage. However, there are various challenges experienced in processing of camel milk products. This study aims at reviewing published literature on camel milk products processing, processing challenges, the available solutions and applications. To achieve these aims, literature search was carried out using narrative methodology. Literature review provided information concerning processing of camel milk products, the challenges, how to overcome these processing challenges and applications. From this review of literature on camel milk products it can be concluded that it’s possible to process these products with some challenges but scientific and technological solutions are available that are improving over time.

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Abbreviations

FAOSTAT:

Food and Agriculture Organization Statistics

β-LG:

β-Lactoglobulin

κ-CN:

κ-Casein

MFGM:

Milk fat globules membrane

αs1-CN:

Alpha S1-casein

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Acknowledgements

We acknowledge funding from Kenya's National Research Fund (NRF) as part of the 2nd multi-institutional, multidisciplinary research grant round. We also appreciate the camel milk provided by the Anolei Women Group Isiolo.

Funding

This research is funded by National Research Fund, Kenya. The funding was awarded to Meru university of Science and Technology as the lead institution with Jomo Kenyatta University of Agriculture and Technology, Tharaka Nithi University and Chuka University as collaborating institutions. The grant was awarded to Prof. Joshua Arimi as the principle investigator.

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Authors and Affiliations

  1. Department of Food Science, Meru University of Science and Technology, Meru, Kenya

    Philip K. Marete, Alfred M. Mariga & Joshua M. Arimi

  2. Department of Business Management, Meru University of Science and Technology, Meru, Kenya

    Guyo Huka

  3. Department of Dry Land Agriculture and Natural Resources, Tharaka University, Tharaka-Nithi, Kenya

    Levi Musalia

  4. Department of Physical Sciences, Meru University of Science and Technology, Meru, Kenya

    Eunice Marete

  5. Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Juja, Kenya

    Julius M. Mathara

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  1. Philip K. Marete
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  2. Alfred M. Mariga
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  4. Levi Musalia
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Contributions

PKM—preparing original manuscript and corrections. Dr. AMM—preparing original manuscript, supervision and corrections. Dr. GH—Reading and corrections. Prof. LM—Reading and corrections. Dr. EM—Reading and corrections. Prof. JMM—Reading and corrections. Prof. JMA—Funding, preparing original manuscript, supervision and corrections.

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Correspondence to Joshua M. Arimi.

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Marete, P.K., Mariga, A.M., Huka, G. et al. Camel milk products beyond yoghurt and fresh milk: challenges, processing and applications. J Food Sci Technol 61, 220–229 (2024). https://doi.org/10.1007/s13197-022-05664-1

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