Camel Milk: Antimicrobial Agents, Fermented Products, and Shelf Life

Abstract

The camel milk (CM) industry has witnessed a notable expansion in recent years. This expansion is primarily driven by the rising demand for CM and its fermented products. The perceived health and nutritional benefits of these products are mainly responsible for their increasing popularity. The composition of CM can vary significantly due to various factors, including the breed of the camel, its age, the stage of lactation, region, and season. CM contains several beneficial substances, including antimicrobial agents, such as lactoferrin, lysozyme, immunoglobulin G, lactoperoxidase, and N-acetyl-D-glucosaminidase, which protect it from contamination by spoilage and pathogenic bacteria, and contribute to its longer shelf life compared to bovine milk (BM). Nevertheless, certain harmful bacteria, such as Listeria monocytogenes, Yersinia enterocolitica, and Escherichia coli, have been detected in CM, which is a significant public health concern. Therefore, it is crucial to understand and monitor the microbial profile of CM and follow good manufacturing practices to guarantee its safety and quality. This review article explores various aspects of CM, including the types of beneficial and harmful bacteria present in it, the composition of the milk, its antimicrobial properties, its shelf life, and the production of fermented CM products.

Biological Activities of Fermented Camel Milk Peptides: a Review

“…[ 1] shows the whey proteins in camel milk and their health effects on humans. Compare [ 7] on the proportions of caseins and whey proteins between camel and human milk. He noted that camel milk was superior in the proportion of αs1, β, and κ, reaching 47, 67, and 58% compared to mother's milk, 33, 55, and 52%, respectively, which lacks αs2 casein, which reached a percentage in camel milk.…”

“…Yogurt can be obtained by fermenting milk from different types of dairy animals such as sheep, goats, cows, buffalo and camels, but the last one types are not considered for the production of fermented dairy products on a commercial level [13]. Pointed [7] that the predominant genus of lactic acid bacteria in camel milk is Lactobacillus, followed by Enterococcus, Lactococcus, Weissella Pediococcus, and Streptococcus, in addition to the probiotic L. plantarum, which has antimicrobial properties because it possesses proteolytic activity and improves sensory quality. It has also shown its ability to produce antioxidants and acids.…”

“…And 4.9-4.8% [6]. Pointed out [7] That Camel milk is superior in antimicrobial activity, vitamins, water, and minerals, and has lower levels of fats, proteins, and carbohydrates compared to cow's milk. It is a major source of vitamin C in desert areas, as well as being a rich source of minerals such as minerals, iron, and zinc.…”

The Main Features and Microbiota Diversity of Fermented Camel Milk

“…The traditional method of preparing shubat is quite simple: it is made by adding a small quantity of previously soured milk to fresh unprocessed (raw) camel milk. The fermentation process is performed for 1-2 days in a specialized container made of skin or wood [12] and may be the main source of starters for dairy products [13]. This kind of shubat preparation on camel farms does not change globally.…”