干旱区生态环境知识资源中心(Arid): A Review on Processing Opportunities for the Development of Camel Dairy Products

Arid

DOI	10.5851/kosfa.2023.e13
	A Review on Processing Opportunities for the Development of Camel Dairy Products
	Arain, Muhammad Asif; Rasheed, Sundus; Jaweria, Arham; Khaskheli, Gul Bahar; Barham, Ghulam Shabir; Ahmed, Shabbir
通讯作者	Arain, MA
来源期刊	FOOD SCIENCE OF ANIMAL RESOURCES
ISSN	2636-0772
EISSN	2636-0780
出版年	2023
卷号	43 期号:3 页码:383-401
英文摘要	Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of processing amenities in the camel nurturing areas, hence the utilization of unprocessed camel milk has continuously remained limited at family level by the nomads. Due to the superior medicinal values and health promoting effects, incredible growth in the demand of camel milk and dairy products have been noticed all over the world during last two decades. Such emergence has led dairy industry to provide diversified camel dairy products to the consumers with superior nutritional and functional qualities. In contrast to bovine, very few food products derived from camel milk are available in the present market. With the advancements in food processing interventions, a wide range of dairy and non-dairy products could be obtained from camel milk, including milk powder, cheese, yogurt, ice cream, and even chocolate. In some regions, camel milk is used for traditional dishes such as fermented milk, camel milk tea, or as a base for soups and stews. Current review highlights the processing opportunities regarding the transformation of camel milk into various dairy products via decreasing the inherent functionality that could be achieved by optimization of processing conditions and alteration of chemical composition by using fortification method. Additionally, future research directions could be devised to improve the product quality.
英文关键词	camel milk cheese yogurt dairy products processing opportunities
类型	Review
语种	英语
开放获取类型	gold
收录类别	SCI-E
WOS记录号	WOS:000991441700001
WOS关键词	PHYSICOCHEMICAL CHARACTERISTICS ; MILK YOGURT ; CHEESE ; BOVINE ; QUALITY ; ACID ; IMPROVEMENT
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/396376
推荐引用方式 GB/T 7714	Arain, Muhammad Asif,Rasheed, Sundus,Jaweria, Arham,et al. A Review on Processing Opportunities for the Development of Camel Dairy Products[J],2023,43(3):383-401.
APA	Arain, Muhammad Asif,Rasheed, Sundus,Jaweria, Arham,Khaskheli, Gul Bahar,Barham, Ghulam Shabir,&Ahmed, Shabbir.(2023).A Review on Processing Opportunities for the Development of Camel Dairy Products.FOOD SCIENCE OF ANIMAL RESOURCES,43(3),383-401.
MLA	Arain, Muhammad Asif,et al."A Review on Processing Opportunities for the Development of Camel Dairy Products".FOOD SCIENCE OF ANIMAL RESOURCES 43.3(2023):383-401.