Camel Milk Production Research Articles

Microbiological Quality of Raw Camel Milk Consumed in the Zinder Region (Niger)

Camel milk is a highly distinctive product for camel-rearing populations. However, camel milk production must be strictly controlled due to the potential risks it may pose to human health. The objective of this study is to evaluate the microbiological quality of processed milk camels from the Zinder region. The study which was conducted in Niger in the department of Tesker (Zinder), was conducted on 34 samples from camels depending on the availability of breeders and also the docility of the females. Seven (7) categories of germs were searched for through microbiological analysis FMAT, Total Coliforms, Escherichia coli, Staphylococcus aureus, Salomonella ssp, Colostriduum perfringens and fungal flora. For the assessment of the microbiological quality of milk, the results of our analyses are expressed according to the reference standards of the Luxembourg Food Safety Directorate (DSA/Luxembourg). These standards are listed in the table below. The microbiological quality of camel milk samples is not compliant to the standards for germs Total Aerobic Mesophilic Flora (85.29%), Staphylococcus aureus (61.76 %) and Yeasts (94.11%) and Molds (38.23%) and with respective average loads in CFU/ml: 1251.79 105; 34.12 102; 612.74 103; 10.15 103. Total Coliform Germs, E. coli, Salmonella ssp and Clostridium perfringens were absent in all samples analyzed. These results demonstrate a lack of compliance with good production hygiene practices during milking. Consumers would be exposed to a real danger to their health if nothing is done to improve the microbiological quality of raw milk.

Differences in the growth, acidification, and proteolytic activities of Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus thermophilus in camel and cow milk fermentation

This study investigates low-fat camel milk and cow milk fermentation behavior by Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus thermophilus at 28, 35, and 42 °C. Bacterial counts, titratable acidity (TA%), pH, lactose, lactic acid, and proteolysis were followed for 96 h. Temperature and bacteria highly affected all these parameters (p < 0.001) while milk type affected bacterial counts and degree of proteolysis and lactose (p < 0.001), pH, and lactic acid (p < 0.01) but did not affect TA (%). Fermented camel and cow milk products showed similar negative correlations between TA (%) and pH suggesting comparable buffering capacities. In both fermented products, the behavior of L. helveticus was more comparable to that of S. thermophilus than L. bulgaricus. Principal component analysis (PCA) showed a negative correlation between bacterial growth and the degree of proteolysis. The results of this study provided insights into the complex dynamics of bacterial interactions with different milk substrates.

Whole-Genome Resequencing Analysis of the Camelus bactrianus (Bactrian Camel) Genome Identifies Mutations and Genes Affecting Milk Production Traits.

Milk production is an important trait that influences the economic value of camels. However, the genetic regulatory mechanisms underlying milk production in camels have not yet been elucidated. We aimed to identify candidate molecular markers that affect camel milk production. We classified Junggar Bactrian camels (9-10-year-old) as low-yield (<1.96 kg/d) or high-yield (>2.75 kg/d) based on milk production performance. Milk fat (5.16 ± 0.51 g/100 g) and milk protein (3.59 ± 0.22 g/100 g) concentrations were significantly lower in high-yielding camels than those in low-yielding camels (6.21 ± 0.59 g/100 g, and 3.93 ± 0.27 g/100 g, respectively) (p < 0.01). There were no apparent differences in gland tissue morphology between the low- and high-production groups. Whole-genome resequencing of 12 low- and 12 high-yield camels was performed. The results of selection mapping methods, performed using two methods (FST and θπ), showed that 264 single nucleotide polymorphism sites (SNPs) overlapped between the two methods, identifying 181 genes. These genes were mainly associated with the regulation of oxytocin, estrogen, ErbB, Wnt, mTOR, PI3K-Akt, growth hormone synthesis/secretion/action, and MAPK signaling pathways. A total of 123 SNPs were selected, based on significantly associated genomic regions and important pathways for SNP genotyping, for verification in 521 additional Bactrian camels. This analysis showed that 13 SNPs were significantly associated with camel milk production yield and 18 SNPs were significantly associated with camel milk composition percentages. Most of these SNPs were located in coding regions of the genome. However, five and two important mutation sites were found in the introns of CSN2 (β-casein) and CSN3 (κ-casein), respectively. Among the candidate genes, NR4A1, ADCY8, PPARG, CSN2, and CSN3 have previously been well studied in dairy livestock. These observations provide a basis for understanding the molecular mechanisms underlying milk production in camels as well as genetic markers for breeding programs aimed at improving milk production.

Serodiagnosis of nasal myasis in camels (Camelus dromedaries) in Egypt using third larval instar affinity-purified glycoprotein

The larvae of Cephalopina titillator cause nasopharyngeal myiasis in camels, which parasitize the living tissues of the nasal and paranasal sinuses, pharynx, and larynx. C. titillator infestation adversely affects camel health, meat, and milk production, and can even cause death. In our study, to improve the immunodiagnosis of camel nasal myiasis, a sensitive and specific enzyme-linked immunosorbent assay (ELISA) was developed and evaluated using the Concanavalin-A (Con-A) affinity purification for the C. titillator-N-acetylglucosamine (Ct-GlucNAc) glycoprotein fraction from third larval instars as an antigen for detecting C. titillator antibodies. Crude antigens were prepared from larval instars of C. titillator and evaluated by indirect ELISA. The third C. titillator larval antigen (L3Ct) had the highest protein content (P < 0.001) and the best diagnostic value; chi-square = 235 (P < 0.001). Four glycoprotein fractions were purified separately from the L3Ct antigen by Con-A purification and evaluated. The Ct-GlucNAc glycoprotein fraction was the fraction of choice with the highest diagnostic accuracy (P < 0.05). Using Ct-GlucNAc as a coating antigen, indirect ELISA showed a 99.3% sensitivity for positive results in camel myiasis samples and 100% specificity for negative results in healthy camel samples. The diagnostic accuracy was 99.7%, and no cross reactivity was detected for other parasitic diseases. The indirect ELISA results were confirmed by the western immunoblotting which was characterized by comparing sera from naturally infested dromedary camels with C. titillator, sera from healthy camels and sera from camels with other parasitic infections (Echinococcus granulosus, Fasciola gigantica, Hard ticks; Hyalomma dromedarii, Trichostronglid sp., Eimeria spp., and Cryptosporidium sp.). Immunoreactive antigenic bands of 63, 50, 30 and 18 kDa were predominantly detected in sera from camels with nasopharyngeal myiasis and didn’t react with healthy and camel’s sera from other parasitic infections. However, seven immunoreactive bands appeared at 120, 70, 63, 48, 35, 29, and 19 kDa in the crude L3Ct antigen. In addition, a positive rate of C. titillator immunodiagnosis was detected by indirect ELISA (48.6%, chi-square = 483, P < 0.001), which was significantly greater than that of postmortem diagnosis (31%). In conclusion, the current study introduces a new diagnostic immunoaffinity glycoprotein fraction of C. titillator 3rd larval instar-based ELISA as a highly accurate, simple and fast method to detect specific antibodies of nasal myiasis in camels.

Impact of breeding system transition on camel milk caseins

To enhance camel milk production, some breeders have transitioned from extensive to semi‐intensive breeding systems. This study investigates the effects of this transition on casein fractions by analyzing milk samples of targeted breeding. Various parameters, such as pH, Dornic acidity, dry matter, ash, total proteins, whey proteins, and caseins, were examined. The results revealed that semi‐intensive camel milk exhibited increased acidity and lower mineral content, while demonstrating significant elevations in total proteins, whey proteins, and particularly caseins. Transition to semi‐intensive system increased κ, β, and αs1‐caseins levels by 0.44, 4.85, and 1.81 g/L, respectively, as observed after FPLC, SDS‐PAGE, and MALDI‐ToF characterization.

The importance of camel milk and its dairy products – a review

Camel milk and dairy products based on camel milk are consumed by people in various countries, particularly Asia and Africa. Traditionally, products based on camel milk products have been an essential source of protein for people living in arid countries of the world. Here, we have discussed the chemical composition of camel milk and the technological features and limitations in the production of dairy products from camel milk. Moreover, different species or strains of LAB such as Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus casei, Enterococcus faecium, Streptococcus thermophilus, Weissella confusa were detected as the prevalent bacteria in camel milk and camel milk products. Although camel milk has been subjected to numerous studies, technical analyses on an industrial scale remain scarce, especially for processed camel milk products. Further comprehensive research is needed to improve the quality of camel milk dairy products so that they can compete with milk from other livestock.

Development of camel milk cheese technology and research of qualitative characteristics

Recently, interest in the production of camel milk and products from it has increased due to its nutritional and medicinal properties, including camel milk cheeses.In this study, the technology of cheese from non-pasteurized camel milk using mesophilic and thermophilic starter cultures was developed. The composition of camel milk and its microbiological safety indicators were studied. Next, three experimental types of camel milk cheese were prepared, where the physico-chemical composition, cheese yield, mineral composition and organoleptic parameters were determined. Thus, the content of the mass fraction of fat in the studied samples ranged from 25.45 to 22.13%. The mass fraction of solids for all samples was in the range of 50.50-62.30%; ash content was 3.05-3.65%; and the mass fraction of proteins was 17.49, 22.19%, respectively, in the control sample, cheese using mesophilic and thermophilic starter cultures. The cheese yield ranged from 115.20g/l to 137.98 g/l. The mineral composition of camel milk cheese showed that macronutrients such as Na, Mg, Ca, K, P. predominate in all samples. Also, all experimental samples of camel milk cheese had high organoleptic characteristics.

Comparative analysis of the effect of fermented derivatives from Bactrian milk on the gut microbiome

Background:The gut microbiome plays a vital role in maintaining intestinal homeostasis, and its modulation through dietary interventions has garnered considerable interest in improving human health. In this study, we investigated the effect of traditional Kazakh fermented milk products derived from camel milk on the gut microbiome of rats. Objective:The animals were divided into three groups: the Bactrian milk group (BCM), the camel yogurt group (CMY), and the camel cheese group (CMC). Results:After 4 weeks of intervention, the relative abundance of bacterial taxa varied significantly in the BCM and Bactrian milk derivative groups. The CMY group demonstrated a 2-fold increase in the relative abundance of the genus Ligilactobacillus (p=0.032), whereas the CMC group showed a 3-fold decrease (p=0.009). Prevotella_9 exhibited an inverse abundance vector in the CMY (p=0.0005) and CMC (p=0.0001) groups compared to the BCM group. Additionally, 53 metabolic pathways were predicted, each showing varying relative abundances in response to dietary interventions. Notably, the metabolic pathways associated with amines, polyamines, cell structure, fatty acids, and nucleoside and nucleotide biosynthesis underwent the greatest changes. Conclusion:Consumption of camel milk yogurt led to an increase in biodiversity and abundance in the gut microbiota (p&lt;0.01), as evidenced by Shannon and Simpson's indices. In summary, our study demonstrates that fermented camel milk products significantly influence the gut microbiome and metabolic pathways.Keywords: Bactrian camel milk, gut microbiota, rats, yogurt, soft cheese

Prevalence of Camel Mastitis and Its Associated Risk Factors in and around Garowe District, Puntland, Somalia

Mastitis is one of the main issues that cause economic inefficiencies in dairy farms. It has numerous infectious and non-infectious origins and is divided into clinical and subclinical forms. A cross sectional study of camel mastitis was conducted on 88 lactating camels from Garowe District Puntland between May to August 2023 to estimate the prevalence and causes of mastitis, as well the risk factors involved on disease. Prevalence of mastitis was assessed by using California mastitis test (CMT) and bacterial cultured. The overall prevalence of mastitis at animal level was camels examined for mastitis was found a prevalence of 39.7% (35/88) in the current study. The overall quarter level prevalence was 47.7% (168/352). Among these 10(11.4%) and 25(28.4%) were found to be positive with clinical and sub-clinical mastitis respectively, based on clinical examination and mastitis indicator paper (Table 2). Regarding Result analysis showed that there was a statistically significant association (P&lt;0.05) among four the risk factors (tick infected, wound stage of lactation and poor hygienic). Tick infestation and udder lesions were significantly associated with camel mastitis (P &lt; 0.05). Bacteriological examination of CMT along with bacteriological culture methods were used. The study cultured a positive camel milk samples revealed that Staphylococcus spp was the major causative agents for both clinical and sub clinical camel mastitis (45.7%) followed by Streptococcus agalactiae (25.7%), E. coli (14.3%), Klebsiella spp. (8.6%) and Micrococcus (5.7%) respectively. The study demonstrated that camel mastitis is a problem which warrants appropriate control measures in order to improve the health of camels and quality of camel milk production in the study area. The isolation of genera of pathogenic bacteria from the camel milk samples suggests the need for strict hygienic measures during the production and handling of camel milk to reduce public health hazards. Furthermore, public education should be given to improve their awareness about the importance of proper herd health management and hygienic milking practices. In order to minimize the adverse effect of mastitis on the yield, quality of milk and zoonotic impact of the pathogen. The prevalence of camel mastitis in the study area was found to be significantly high. Therefore, implementation of integrated approaches has great importance in the study sites for the prevention and control of mastitis hence minimizing economic loss and prevents significant public health risks.

A proposed simplified scorecard for the linear descriptive evaluation of dairy characters of female camels (Camelus dromedarius) of the Majaheem breed

The camel (Camelus dromedarius) holds significant importance as a valuable livestock species for milk production. Consequently, there is an increasing need to enhance attitudes toward increasing camel milk production by selectively breeding camels with desirable milk production attributes. The Majaheem camels have gained recognition for their favorable milk production traits. However, there is currently a lack of rational and modern tools to aid in the evaluation of Majaheem camels, specifically in terms of their milk production capabilities. To address this deficiency and provide guidance to camel breeders for the effective evaluation and selection of superior milk-producing Majaheem camels, a breed linear scorecard is proposed in line with that adopted for Holstein–Friesian milking cattle. However, the scorecard has been simplified and adapted to the phenotypic characteristics of the Majaheem camel breed.

Retracted: The Application of Natural Camel Milk Products to Treat Autism-Spectrum Disorders: Risk Assessment and Meta-Analysis of Randomized Clinical Trials.

[This retracts the article DOI: 10.1155/2022/6422208.].

Camel Milk Consumption Trends and Drivers in Rajasthan, India: A Consumer Behaviour Study

The conservation status of Indian camels and their declining population is a growing concern, with the IUCN listing them as a threatened species. The decline in their population is attributed to a decrease in their use for agriculture and transportation, as well as a decrease in demand for camel milk and milk products. However, camel milk has been shown to have various health benefits and has been approved for sale in India by the Food Safety and Standards Authority. The study has explored brand preferences and factors influencing consumers' selection of a brand, concluding that quality and price were the most important factors for consumers. The study highlights the potential of the camel milk industry for economic development and conservation efforts.

A Review on Processing Opportunities for the Development of Camel Dairy Products.

Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of processing amenities in the camel nurturing areas, hence the utilization of unprocessed camel milk has continuously remained limited at family level by the nomads. Due to the superior medicinal values and health promoting effects, incredible growth in the demand of camel milk and dairy products have been noticed all over the world during last two decades. Such emergence has led dairy industry to provide diversified camel dairy products to the consumers with superior nutritional and functional qualities. In contrast to bovine, very few food products derived from camel milk are available in the present market. With the advancements in food processing interventions, a wide range of dairy and non-dairy products could be obtained from camel milk, including milk powder, cheese, yogurt, ice cream, and even chocolate. In some regions, camel milk is used for traditional dishes such as fermented milk, camel milk tea, or as a base for soups and stews. Current review highlights the processing opportunities regarding the transformation of camel milk into various dairy products via decreasing the inherent functionality that could be achieved by optimization of processing conditions and alteration of chemical composition by using fortification method. Additionally, future research directions could be devised to improve the product quality.

Effects of different heat treatments on Maillard reaction products and volatile substances of camel milk.

Camel milk has unique compositional, functional and therapeutic properties compared to cow's milk and also contains many protective proteins with anti-cancer, anti-diabetic and anti-bacterial properties. In this experiment, fresh camel milk was heat-treated at different temperatures and times, and the changes in Millard reaction products were analyzed. Meanwhile, headspace-gas chromatography-ion migration spectrometry (HS-GC-IMS), electronic nose and electronic tongue were used to analyze the changes of volatile components in camel milk after different heat treatments. The results showed that the Maillard reaction was more severe with the increase of heat treatment, and the contents of furosine and 5-hydroxymethylfurfural increased significantly when the heat treatment temperature was higher than 120°C. HS-GC-IMS results showed that the contents of aldehydes and ketones increased obviously with the increase of heat treatment degree. The study clarifies the effects of different heat treatment degrees on Maillard reaction degree and flavor of camel milk, which has practical production guidance significance for the research and industrialization of liquid camel milk products.

Camel milk products beyond yoghurt and fresh milk: challenges, processing and applications.

Camel (Camelus dromedarius and (Camelusbactrianus) are commonly domesticated in the arid and semi-arid regions because they are well adapted to live in harsh climatic conditions. Camel milk is widely consumed in these regions due to its high nutritional value and medicinal properties. It is rich in protein, minerals and vitamins. Moreover, it possesses therapeutic properties such as anti-microbial, anti-oxidants, anti-viral and anti-cancer. Camel milk can be processed into value added products with the aim of extending shelf life and diversifying its usage. However, there are various challenges experienced in processing of camel milk products. This study aims at reviewing published literature on camel milk products processing, processing challenges, the available solutions and applications. To achieve these aims, literature search was carried out using narrative methodology. Literature review provided information concerning processing of camel milk products, the challenges, how to overcome these processing challenges and applications. From this review of literature on camel milk products it can be concluded that it's possible to process these products with some challenges but scientific and technological solutions are available that are improving over time.

Camel Milk Production System in Türkiye

Camels are known as "ship of the desert" and "beast of burden" and resistant to harsh climatic conditions. Their function has changed in the modern world and they have become a food source like other farm animal species. In the last 60 years, the number of camels, their meat and milk production in the world have increased 3.0, 4.95 and 5.0 times, respectively. In Türkiye, both Bactrian and dromedary camels are reared since F1 hybrid ♂ Tülü (Bactrian ♂ x dromedary ♀) perform better in camel wrestling, which is a unique culture of Anatolia. There are also a few farms aiming to produce camel milk and rearing young camels intensively in Türkiye. However, many practices such as calf rearing, insemination of cows, milking stimulation, milk preservation, milk quality control, milk collection and marketing and milk processing into the products are not as modern as in dairy cattle production. Although dairy camel farms in Türkiye have a higher milk production potential, since high milk prices lead to low demand for camel milk and there is only one camel milk processing facility to turn camel milk into products, farms produce far below their capacity. Processing camel milk into the products such as cheese, whey, yoghurt, pasteurized milk, kefir and ayran is still in its infancy. In conclusion, although the basis of camel rearing in Türkiye today is based on wrestling camel breeding, understanding of the benefits of camel milk on human health and the increase in demand for camel milk products suggest that this situation will change in favour of dairy camel breeding in the near future.

Towards the improvement of camel milk consumption in Morocco

In recent years, the consumption of camel milk has risen worldwide owing to its high nutritional value and health promoting properties. However, its limited consumption in arid and semi-arid regions is still a major concern for both nomads and producers.In this context, the present contribution investigates the main factors affecting camel milk consumption in Morocco. A questionnaire was established for studying the perceptions of a wide range of the Moroccan population. Then, a consumer test was carried out in order to measure camel milk’s acceptance and preference percentages while comparing it to consumption of the widespread cow's milk. The analysis of the obtained feedbacks from the questionnaire revealed that around 73.4% of responders attributed their nonconsumption of camel milk to its unavailability and the ignorance of its pharmaceutical and nutritional benefits. Furthermore, the consumer test allowed to conclude that camel milk was by far the most preferred milk by the participants.Hence, since camel milk production in Morocco is still unexpectedly weak, the industrial exploitation of this product to a large scale may be considered as a virgin economic path for policy makers and industrial actors. A well-established investment in this sector can indeed improve the income of farmers and breeders, especially in rural areas, and support the Moroccan economic growth.

Online camel milk trade: new players, new markets (Update)

The rapid growth of the dromedary and Bactrian camel population worldwide aims in part at satisfying a growing demand for camel milk. We analyze these changes by studying the recent arrival of online trade of camel milk products. This study highlights the emergence of actors involved in the intensive production of camel milk, but also in the trade of milk powder, fermented milk and cheese. These new camel milk entrepreneurs are located for the most part in countries without camel farms, notably in Europe, the United States, Canada and several emerging countries. The prices of milk sold over the Internet are extremely variable, highlighting a market that is under construction. The emergence of this trade reflects a dualistic innovation process. This entrepreneurial dairy economy based on exchanges between intensive livestock farms and distant consumers sharply contrasts with a local dairy economy based on periurban trade in fresh milk, which is strongly correlated with pastoral systems. We conclude with research and development recommendations to make the online trade of camel milk more inclusive.

Effect of Production System on Chemical Composition and Macro-Minerals of Sudanese camels Milk

Purpose: This study was conducted to determine the production system effect on camel milk composition and macro-elements content in Sudan.&#x0D; Methodology: Sample purchased from camel milk production markets (Albutana- Tumbool, Kordfan-Elobied, and Khartoum-Alsalam market) in 6 replicates.&#x0D; Findings: There were no difference in moisture, and protein % among camel milk from different area, on the other hand there were significantly different in fat and ash content % with highest values for Khartoum camel milk and lowest values for Kordofan camel milk. Macro-minerals (Na, K, Mg, Ca, and P) content in camel milk were determined and there was different content. Ca, Na, K, Mg and P higher in Khartoum camel milk and lowest content values for Kordofan camel milk. The study was extended to determine soil macro-elements contents in Albutana and Kordofan areas which were fed by grazing system, and ignored soil in Khartoum whereas camels lives in a farm.&#x0D; Unique contribution to theory, practice and policy: Camels produce more milk of high nutritional quality and for a longer period of time than other species in an environment that might be rightly termed as hostile in terms of extreme temperature, drought and lack of pasture, in Sudan camel’s milk constitutes the sole diet of camel herders for considerable periods and they rely completely on camel’s milk for more than month without having drinking water especially during the migratory routes. Camel milk from different areas and production system had different chemical content in fat and ash % and similar in moisture and protein %, within the same season. However, macro-minerals in camel milk increasing by soil macro minerals contents specially on grazing system.

Diversity analysis and gene function prediction of bacteria and fungi of Bactrian camel milk and naturally fermented camel milk from Alxa in Inner Mongolia

The microbial diversity in Bactrian camel milk and naturally fermented camel milk with unique nutritional properties and medicinal value in Alxa, Inner Mongolia, has been little reported. The results of this study showed that the dominant bacterial phyla in Bactrian camel milk and naturally fermented camel milk were Firmicutes and Proteobacteria, and dominant fungal phyla were Ascomycota and Basidiomycota. During the natural fermentation process of Bactrian camel milk, dominant bacterial genus changed from Lactococcus to Lactobacillus, while dominant fungal genera changed from Apiotrichum, Cutaneotrichosporon and Candida to Kazachstania and Kluyveromyces. Therefore, the diversity and flora structure of bacteria and fungi in Bactrian camel milk and naturally fermented camel milk were significantly different (P < 0.05). The predicted gene functions by PICRUSt2 software showed that the main metabolic genes of bacteria were global and overview maps, carbohydrate metabolism and amino acid metabolism, etc.; the main metabolic genes of fungi were glyoxylate cycle, aerobic respiration I and II, etc. And the relative abundance of bacteria related to food-borne pathogenicity and environmental pollution such as Enterobacter, Enterococcus and Raoultella, etc. suddenly decreased, which provides a reference for the safety evaluation of camel milk and camel milk products and a basis for the study of probiotics.