Camel milk is a newcomer to domestic markets and especially to the international milk market. This recent emergence has been accompanied by a diversification of processed products, based on the technologies developed for milk from other dairy species. However, technical innovations had to be adapted to a product with specific behavior and composition. The transformation of camel milk into pasteurized milk, fermented milk, cheese, powder, or other products was supported, under the pressure of commercial development, by technological innovations made possible by a basic and applied research set. Some of these innovations regarding one of the less studied milk sources are presented here, as well as their limitations. Technical investigations for an optimal pasteurization, development of controlled fermentation at industrial scale, control of cheese technology suitable for standardized production, and improvements in processes for the supply of a high-quality milk powder are among the challenges of research regarding camel milk.
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出版者
MDPI
其它主题
E21 - agro-industrie; Q02 - traitement et conservation des produits alimentaires; Q01 - sciences et technologies alimentaires - considérations générales
语言
英语
格式
text
许可
cc_by, info:eu-repo/semantics/openAccess, https://creativecommons.org/licenses/by/4.0/
类型
Journal Article; Journal Article; Journal Part; Journal Article; Journal Part
来源
Animals
2024-03-20
2026-02-03
Dublin Core