Affiliation:
1. Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
2. Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Near East University, Nicosia 99138, Cyprus
3. National Water and Energy Center, United Arab Emirates University, Al-Ain P.O. Box 15551, United Arab Emirates
Abstract
The camel milk (CM) industry has witnessed a notable expansion in recent years. This expansion is primarily driven by the rising demand for CM and its fermented products. The perceived health and nutritional benefits of these products are mainly responsible for their increasing popularity. The composition of CM can vary significantly due to various factors, including the breed of the camel, its age, the stage of lactation, region, and season. CM contains several beneficial substances, including antimicrobial agents, such as lactoferrin, lysozyme, immunoglobulin G, lactoperoxidase, and N-acetyl-D-glucosaminidase, which protect it from contamination by spoilage and pathogenic bacteria, and contribute to its longer shelf life compared to bovine milk (BM). Nevertheless, certain harmful bacteria, such as Listeria monocytogenes, Yersinia enterocolitica, and Escherichia coli, have been detected in CM, which is a significant public health concern. Therefore, it is crucial to understand and monitor the microbial profile of CM and follow good manufacturing practices to guarantee its safety and quality. This review article explores various aspects of CM, including the types of beneficial and harmful bacteria present in it, the composition of the milk, its antimicrobial properties, its shelf life, and the production of fermented CM products.
Funder
United Arab Emirates University
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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