Processing Challenges and Opportunities of Camel Dairy Products
Joint Authors
Berhe, Tesfemariam
Seifu, Eyassu
Ipsen, Richard
Kurtu, Mohamed Y.
Hansen, Egon Bech
Source
International Journal of Food Science
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-10-03
Country of Publication
Egypt
No. of Pages
8
Abstract EN
A review on the challenges and opportunities of processing camel milk into dairy products is provided with an objective of exploring the challenges of processing and assessing the opportunities for developing functional products from camel milk.
The gross composition of camel milk is similar to bovine milk.
Nonetheless, the relative composition, distribution, and the molecular structure of the milk components are reported to be different.
Consequently, manufacturing of camel dairy products such as cheese, yoghurt, or butter using the same technology as for dairy products from bovine milk can result in processing difficulties and products of inferior quality.
However, scientific evidence points to the possibility of transforming camel milk into products by optimization of the processing parameters.
Additionally, camel milk has traditionally been used for its medicinal values and recent scientific studies confirm that it is a rich source of bioactive, antimicrobial, and antioxidant substances.
The current literature concerning product design and functional potential of camel milk is fragmented in terms of time, place, and depth of the research.
Therefore, it is essential to understand the fundamental features of camel milk and initiate detailed multidisciplinary research to fully explore and utilize its functional and technological properties.
American Psychological Association (APA)
Berhe, Tesfemariam& Seifu, Eyassu& Ipsen, Richard& Kurtu, Mohamed Y.& Hansen, Egon Bech. 2017. Processing Challenges and Opportunities of Camel Dairy Products. International Journal of Food Science،Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1166942
Modern Language Association (MLA)
Berhe, Tesfemariam…[et al.]. Processing Challenges and Opportunities of Camel Dairy Products. International Journal of Food Science No. 2017 (2017), pp.1-8.
https://search.emarefa.net/detail/BIM-1166942
American Medical Association (AMA)
Berhe, Tesfemariam& Seifu, Eyassu& Ipsen, Richard& Kurtu, Mohamed Y.& Hansen, Egon Bech. Processing Challenges and Opportunities of Camel Dairy Products. International Journal of Food Science. 2017. Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1166942
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1166942