Abstract
The capacity of dairy components to prevent chronic diseases has piqued researchers’ interest in the role they play in the creation of functional meals. In this regard, the demand for camel milk has increased dramatically due to its outstanding therapeutic properties and health-promoting effects. Ever since ancient times, camel milk has only ever used unprocessed for the consumption of the nomads and their own families. The limited use of camel milk is due to its manufacturing difficulties. For a long time, cheese-making from camel milk was considered a challenge, due to its unique composition. However, due to the development of processes, and enzymatic and microbial technologies, the dairy sector is now able to offer consumers camel cheese with improved functionality and nutritional advantages. The current chapter highlights the recent processing opportunities regarding the cheese-making from camel milk and summarizes existing knowledge on the nutritional value of camel milk cheese.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
