Manufacture of Dairy and Non-Dairy Camel Milk Products

Manufacture of Dairy and Non-Dairy Camel Milk Products

Nour Amin Elsahoryi (University of Petra, Jordan) and Hiba Fathi Al-Sayyed (University of Petra, Jordan)
DOI: 10.4018/978-1-7998-1604-1.ch005

Abstract

Camel milk is popular in the world as it has an excellent nutritive value and many health benefits. There are many dairy and non-dairy products that could be manufactured from camel milk such as milk powder, UHT-milk, yogurt and fermented products, cream, ghee, ice-cream, frozen products, sweets, and candy (such as chocolate bars and cookies). In general, camel milk processing encounters challenges. This chapter is aimed to cover the recent issues of the manufacturing and processing of the most popular above-mentioned camel milk products based on the recent studies and other available commercial resources. Camel milk seems to have many challenges during high temperature treatment as well as creaming to manufacture yogurt and other fermented dairy products, cream, and butter. On the other hand, ice cream and frozen yogurt and chocolate bar manufacturing from camel milk seems to be less challenging. Further research is recommended to solve the faced challenges and to develop different versions of these products such as skim, low fat, low sugar, and flavored products.
Chapter Preview
Top

Background

Camel milk is popular in the world specially in the Middle Eastern, Asian, and African cultures (Zibaee et al., 2015). Camel milk is receiving more recognition as a global product in optimizing human health as drinking milk (Nikkhah, 2011). Many studies indicated that camel milk has benefits and nutritional values and traditionally prescribed as a cure for disease recovery such as kidney, liver, cancer, and children diseases (Zibaee et al., 2015). In the present book, the potential therapeutic and disease prevention properties of camel milk will be discussed in details in Chapter 7 and 8. Yagil (1982) and the Food and Agriculture Organization of the United Nations (FAO, 2008) predicted that dairy products manufactured from camel milk will appear on European supermarket shelves. In addition, the demand on camel milk is increased from Sahara to Mongolia despite the production arrived approximately to 5.4 million tonnes annually, but it is still greatly inadequate. Therefore, many sectors and local investments in the Middle East and the Western world would made effort to meet demands and create gainful markets (Zibaee et al., 2015).

Complete Chapter List

Search this Book:
Reset