Heat treatments affect the protein stability and functional properties of milk. This review article discusses the effect of heat treatments on camel milk caseins and whey proteins and their properties compared with bovine milk. The review summarises existing knowledge on the properties of pasteurised and sterilised milk and milk powders. Camel milk is emerging as an interesting bioactive food for children and adults and is mainly acknowledged for its antidiabetic and hypoallergic effects. The active ingredients responsible for these effects are not yet identified, but seem to be temperature sensitive. Future investigations of the benefits of camel milk are required.
ASJC Scopus subject areas
- Food Science
- Applied Microbiology and Biotechnology