Strategies and Technologies for Camel Milk Preservation

Abstract

This chapter aimed to report the strategies and technologies for camel milk preservation. Raw camel milk is easily spoiled owing to its nutrient content, which provides an ideal substrate for the development of microorganisms. Several traditional methods have been conducted in order to increase the shelf life of camel milk including fumigation of milk containers, simple evaporative cooling, chilling, freezing, pasteurization, and milk processing into many products like fermented camel milk, butter, and ghee. Modern technologies are used nowadays to preserve camel milk including freeze-drying, spray drying, high hydrostatic pressure, and sterilization. Besides, many value-added products are produced like yoghurt, cheese, ice cream, snacks, and camel milk protein hydrolysates, which are used in the field of functional food and nutraceuticals. The non-marketed camel milk is sold at a lower price or consumed at the household level in tea or after processing it into naturally fermented milk.