干旱区生态环境知识资源中心(Arid): A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints

Arid

DOI	10.5851/kosfa.2023.e18
	A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints
	Arain, Muhammad Asif; Salman, Hafiz Muhammad; Ali, Mehboob; Khaskheli, Gul Bahar; Barham, Ghulam Shabir; Marghazani, Illahi Bakhash; Ahmed, Shabbir
通讯作者	Arain, MA ; Khaskheli, GB
来源期刊	FOOD SCIENCE OF ANIMAL RESOURCES
ISSN	2636-0772
EISSN	2636-0780
出版年	2024
卷号	44 期号:4 页码:739-757
英文摘要	Camel milk plays a critical role in the diet of peoples belongs to the semi-arid and arid regions. Since prehistoric times, camel milk marketing was limited due to lacking the processing facilities in the camel-rearing areas, nomads practiced the selfconsumption of raw and fermented camel milk. A better understanding of the technofunctional properties of camel milk is required for product improvement to address market and customer needs. Despite the superior nutraceutical and health promoting potential, limited camel dairy products are available compared to other bovines. It is a challenging impetus for the dairy industry to provide diversified camel dairy products to consumers with superior nutritional and functional qualities. The physicochemical behavior and characteristics of camel milk is different than the bovine milk, which poses processing and technological challenges. Traditionally camel milk is only processed into various fermented and non-fermented products; however, the production of commercially important dairy products (cheese, butter, yogurt, and milk powder) from camel milk still needs to be processed successfully. Therefore, the industrial processing and transformation of camel milk into various products, including fermented dairy products, pasteurized milk, milk powder, cheese, and other products, require the development of new technologies based on applied research. This review highlights camel milk's processing constraints and techno-functional properties while presenting the challenges associated with processing the milk into various dairy products. Future research directions to improve product quality have also been discussed.
英文关键词	camel milk dairy products nutritional value techno-functional properties processing constraints
类型	Review
语种	英语
开放获取类型	gold, Green Published
收录类别	SCI-E
WOS记录号	WOS:001265195100001
WOS关键词	DROMEDARY MILK ; HEAT-TREATMENT ; PHYSICOCHEMICAL PROPERTIES ; CHEMICAL-COMPOSITION ; FATTY-ACID ; PROTEINS ; BOVINE ; BUFFALO ; MANUFACTURE ; STABILITY
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/2XILL650/403753
推荐引用方式 GB/T 7714	Arain, Muhammad Asif,Salman, Hafiz Muhammad,Ali, Mehboob,et al. A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints[J],2024,44(4):739-757.
APA	Arain, Muhammad Asif.,Salman, Hafiz Muhammad.,Ali, Mehboob.,Khaskheli, Gul Bahar.,Barham, Ghulam Shabir.,...&Ahmed, Shabbir.(2024).A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints.FOOD SCIENCE OF ANIMAL RESOURCES,44(4),739-757.
MLA	Arain, Muhammad Asif,et al."A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints".FOOD SCIENCE OF ANIMAL RESOURCES 44.4(2024):739-757.