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International Journal of Food Science
Volume 2017, Article ID 9061757, 8 pages
Review Article

Processing Challenges and Opportunities of Camel Dairy Products

1School of Animal and Range Sciences, Haramaya University, P.O. Box 138, Dire Dawa, Ethiopia
2Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
3Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Private Bag 0027, Gaborone, Botswana
4Division for Diet, Disease Prevention and Toxicology, National Food Institute, Technical University of Denmark, 2860 Søborg, Denmark

Correspondence should be addressed to Tesfemariam Berhe; moc.liamg@malesycul

Received 26 May 2017; Accepted 23 August 2017; Published 3 October 2017

Academic Editor: Salam A. Ibrahim

Copyright © 2017 Tesfemariam Berhe et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


A review on the challenges and opportunities of processing camel milk into dairy products is provided with an objective of exploring the challenges of processing and assessing the opportunities for developing functional products from camel milk. The gross composition of camel milk is similar to bovine milk. Nonetheless, the relative composition, distribution, and the molecular structure of the milk components are reported to be different. Consequently, manufacturing of camel dairy products such as cheese, yoghurt, or butter using the same technology as for dairy products from bovine milk can result in processing difficulties and products of inferior quality. However, scientific evidence points to the possibility of transforming camel milk into products by optimization of the processing parameters. Additionally, camel milk has traditionally been used for its medicinal values and recent scientific studies confirm that it is a rich source of bioactive, antimicrobial, and antioxidant substances. The current literature concerning product design and functional potential of camel milk is fragmented in terms of time, place, and depth of the research. Therefore, it is essential to understand the fundamental features of camel milk and initiate detailed multidisciplinary research to fully explore and utilize its functional and technological properties.