TY - JOUR
T1 - Emerging non-thermal treatment approaches for camel milk
T2 - A review
AU - Mazumder, Jahirul Ahmed
AU - Ali, Abdelmoneim H.
AU - Banat, Fawzi
N1 - Publisher Copyright:
© 2024 The Authors
PY - 2024/11
Y1 - 2024/11
N2 - Camel milk (CM) has recently gained popularity in international dairy markets. According to projections, the global market for CM products is expected to reach USD 18.3 billion by 2027 with a compound annual growth rate of 6.8 % during the forecast period. The increasing demand for CM among people with lactose intolerance is expected to positively impact the industry. Despite efforts to develop a range of products from CM, its processing is generally considered challenging, and the resulting products are not comparable to those made from bovine milk. For decades, the dairy industry has relied primarily on conventional methods to process various dairy products; however, these methods can affect the organoleptic quality and nutritional profiles. This review focuses on innovative non-thermal processing methods for CM, including high-pressure processing, pulsed electric fields, ultrasonication, UV pasteurization, cold plasma technology, and microwave processing. These approaches can provide viable alternatives to thermal treatments, offering several benefits, such as enhanced nutrient retention, improved organoleptic properties, and better microbial safety, thus supporting the industry's growth in response to increasing consumer demand for high-quality dairy products.
AB - Camel milk (CM) has recently gained popularity in international dairy markets. According to projections, the global market for CM products is expected to reach USD 18.3 billion by 2027 with a compound annual growth rate of 6.8 % during the forecast period. The increasing demand for CM among people with lactose intolerance is expected to positively impact the industry. Despite efforts to develop a range of products from CM, its processing is generally considered challenging, and the resulting products are not comparable to those made from bovine milk. For decades, the dairy industry has relied primarily on conventional methods to process various dairy products; however, these methods can affect the organoleptic quality and nutritional profiles. This review focuses on innovative non-thermal processing methods for CM, including high-pressure processing, pulsed electric fields, ultrasonication, UV pasteurization, cold plasma technology, and microwave processing. These approaches can provide viable alternatives to thermal treatments, offering several benefits, such as enhanced nutrient retention, improved organoleptic properties, and better microbial safety, thus supporting the industry's growth in response to increasing consumer demand for high-quality dairy products.
KW - Camel milk
KW - High-pressure processing
KW - Microbial safety
KW - Non-thermal processing
KW - Nutrient retention
KW - Physicochemical properties
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U2 - 10.1016/j.nfs.2024.100198
DO - 10.1016/j.nfs.2024.100198
M3 - Article
AN - SCOPUS:85208124956
SN - 2352-3646
VL - 37
JO - NFS Journal
JF - NFS Journal
M1 - 100198
ER -