I need to know effect of heat treatments that are made when making camel milk powder on chemical , microbiological properties and shelf life of camel milk powder compared to cow milk powder. Thanks
Kindly check https://link.springer.com/article/10.1007/s40003-017-0284-4
Also check https://www.intechopen.com/books/milk-production-processing-and-marketing/composition-and-properties-of-camel-milk
Camel milk is known for its nutritional quality, being rich in vitamins C and A and low in SFA, its smaller fat globules, and being easy to digest and rich in many minerals and bioactive compounds. It is dominated by biologically active bacteria that produce many antimicrobials, including bacteriocins, antifungal agents, organic acids, and hydrogen peroxide in camel milk, which probably confer to this milk its extended shelf life, evidently resulting in safer consumption even during storage for several days in the absence of refrigeration. The antimicrobial agents produced by these microbial species might be regarded as bio preservative agents that could be used to extend the shelf life and safety of camel milk products and could be of interest to the dairy industry. Kindly check the following RG link:
Chapter Composition and Properties of Camel Milk
Kindly check the following link, it may be useful:
https://www.mdpi.com/2227-9717/8/6/697/htm
Camel milk is rich in vitamins, minerals, and immunoglobulins compared to cow's milk.It is higher in vitamin C, iron, and potassium, and lower in fat and lactose.
I am attaching my paper on the nutritional and medicinal value of camel milk that will be very useful to the readers who are interested in camel milk.
surely Camel milk is preferred but need to be pasteurized well.
Powder one is also useful to boost nutritional value of vitamins and supplements especially in developing countries.
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