Effects of Industrial Processing Methods on Camel Milk Composition, Nutritional Value, and Health Properties

Abstract

Camel milk has a comparable gross composition with other milk sources including bovine milk with some minor differences in the molecular properties of proteins and fat. The limited amount of β-Lg and κ-Casein(CN) are involved in heat denaturation via formation of disulfide bridges in cow milk; their absence in camel milk result in different responses for heat treatment at different scale. Furthermore, differences between camel milk proteins compared to other milk resulted poor coagulation and reduce stability during processing of dairy products such as yogurt and cheese. The effect of different thermal processing methods on camel milk were discussed; however, high pressure processing (HPP) study on processing effect on camel milk is an area of research for more confirmation in-depth study. The industrial processing methods were found to effect important camel milk properties, nutritional values, and health properties compared to other animals including limiting bioactive proteins such as immunoglobulin, lactoferrin, lysozyme, and vitamins. This effect depends on the type of heat treatment applied.