Review and documentation of adulteration in camel milk
2025
Faye, Bernard | Konuspayeva, Gaukhar | Kiselev, Sergei | Nagy, Peter
Camel milk, valued for its rich nutritional composition and absence of β-lactoglobulin, is increasingly recognized for its health benefits and functional properties. However, the sector faces persistent challenges related to adulteration and authenticity assurance. This review compiles scientific and industry evidence demonstrating that camel milk is among the most fraud-prone foods globally, with intentional blending of 10–30 % cow or goat milk, dilution with water, and substitution of milk fat frequently reported. Such practices distort markets and may expose allergic consumers to bovine allergens. The paper summarizes detection methods, including immunological assays, DNA- based species identification, spectroscopic and chemometric techniques, and freezing-point analysis, and identifies knowledge gaps in establishing validated reference values specific to camel milk. The findings highlight the need for harmonized authenticity criteria and international standardization, which would support regulators, producers, and laboratories in safeguarding consumer trust and promoting fair trade in camel-milk products.
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