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Manufacture of Dairy and Non-Dairy Camel Milk Products

Manufacture of Dairy and Non-Dairy Camel Milk Products

Nour Amin Elsahoryi, Hiba Fathi Al-Sayyed
Copyright: © 2020 |Pages: 35
ISBN13: 9781799816041|ISBN10: 1799816044|EISBN13: 9781799816058
DOI: 10.4018/978-1-7998-1604-1.ch005
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MLA

Elsahoryi, Nour Amin, and Hiba Fathi Al-Sayyed. "Manufacture of Dairy and Non-Dairy Camel Milk Products." Handbook of Research on Health and Environmental Benefits of Camel Products, edited by Omar Amin Alhaj, et al., IGI Global, 2020, pp. 75-109. https://doi.org/10.4018/978-1-7998-1604-1.ch005

APA

Elsahoryi, N. A. & Al-Sayyed, H. F. (2020). Manufacture of Dairy and Non-Dairy Camel Milk Products. In O. Alhaj, B. Faye, & R. Agrawal (Eds.), Handbook of Research on Health and Environmental Benefits of Camel Products (pp. 75-109). IGI Global. https://doi.org/10.4018/978-1-7998-1604-1.ch005

Chicago

Elsahoryi, Nour Amin, and Hiba Fathi Al-Sayyed. "Manufacture of Dairy and Non-Dairy Camel Milk Products." In Handbook of Research on Health and Environmental Benefits of Camel Products, edited by Omar Amin Alhaj, Bernard Faye, and Rajendra Prasad Agrawal, 75-109. Hershey, PA: IGI Global, 2020. https://doi.org/10.4018/978-1-7998-1604-1.ch005

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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.

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