Camel milk products: innovations, limitations and opportunities

Seifu, Eyassu

doi:10.1186/s43014-023-00130-7

Cited by 34 publications

(23 citation statements)

References 97 publications

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“…In China, camel milk is regarded as a nutritious beverage with a unique nutritional value ( Seifu, 2023 ). However, camel milk represents a natural medium for bacterial growth and thus is susceptible to contamination by pathogenic and spoilage microorganisms.…”

Section: Discussionmentioning

confidence: 99%

Microbial diversity in camel milk from Xinjiang, China as revealed by metataxonomic analysis

Sun,

Shao,

Liu

et al. 2024

Front. Microbiol.

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The quality of raw camel milk is affected by its bacterial composition and diversity. However, few studies have investigated the bacterial composition and diversity of raw camel milk. In this study, we obtained 20 samples of camel milk during spring and summer in Urumqi and Hami, Xinjiang, China. Single-molecule real-time sequencing technology was used to analyze the bacterial community composition. The results revealed that there were significant seasonal differences in the bacterial composition and diversity of camel milk. Overall, Epilithonimonas was the most abundant bacterial genus in our samples. Through the annotated genes inferred by PICRUSt2 were mapped against KEGG database. Non-parametric analysis of the bacterial community prediction function revealed a strong bacterial interdependence with metabolic pathways (81.83%). There were clear regional and seasonal differences in level 3 metabolic pathways such as fat, vitamins, and amino acids in camel milk. In addition, we identified lactic acid bacteria in camel milk with antibacterial and anti-tumor activities. Our findings revealed that camel milk from Xinjiang had serious risk of contamination by psychrophilic and pathogenic bacteria. Our research established a crucial theoretical foundation for ensuring the quality and safety of camel milk, thereby contributing significantly to the robust growth of China’s camel milk industry.

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Section: Discussionmentioning

confidence: 99%

Microbial diversity in camel milk from Xinjiang, China as revealed by metataxonomic analysis

Sun,

Shao,

Liu

et al. 2024

Front. Microbiol.

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“…Notably, milk processing approaches, such as ultra-high temperature (UHT) and pasteurization, may reduce IgG concentrations to varying degrees [46]. The range of reported values indicates that the concentration of LPO in CM (2.23 U/mL) is higher than in BM [49,50]. LPO is an antimicrobial enzyme that acts through a hydrogen peroxide/thiocyanate-dependent mechanism [51,52].…”

Section: Immunoglobulin G (Igg)mentioning

confidence: 99%

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

Hamed,

Mbye,

Ayyash

et al. 2024

Foods

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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.

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“…Zrig (Mauritania), Lfrik (Morocco), and chal (Iran and Turkmenistan) are other fermented products made from a combination of camel milk and water. Fermented camel milk products have been shown to have health benefits due to their antioxidant and anti-inflammatory properties [ 2 , 39 ]. Milk from camels and cows has similar nutritional content.…”

Section: Aim Of the Articlementioning

confidence: 99%

Potential role of camel, mare milk, and their products in inflammatory rheumatic diseases

Kocyigit,

Abdurakhmanov,

Kocyigit

2024

Rheumatol Int

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Milk and dairy products serve as a significant dietary component for people all over the world. Milk is a source of essential nutrients such as carbohydrates, protein, fats, and water that support newborns' growth, development, and physiological processes. Milk contains various essential biological compounds that contribute to overall health and well-being. These compounds are crucial in immune system regulation, bone health, and gut microbiota. Milk and dairy products are primarily from cows, buffalos, goats, and sheep. Recently, there has been a notable increase in camel and mare milk consumption and its associated products due to an increasing attraction to ethnic cuisines and a greater awareness of food biodiversity. Camel and mare milk possess diverse nutritional and therapeutic properties, displaying potential functional foods. Camel milk has been linked to various health advantages, encompassing antihypertensive, antidiabetic, antiallergic, anticarcinogenic, antioxidant, and immunomodulatory properties. Camel milk has exhibited notable efficacy in mitigating inflammation and oxidative stress, potentially offering therapeutic benefits for inflammatory disorders. Nevertheless, although extensively recorded, the potential health benefits of mare's milk have yet to be investigated, including its impact on inflammatory conditions. This article highlights the therapeutic potential of camel and mare milk and its derived products in treating inflammatory rheumatic disorders, specifically focusing on their anti-inflammatory and immune-regulatory capabilities. These alternative types of milk, which do not come from cows, offer potential avenues for investigating innovative strategies to regulate and reduce inflammatory conditions.

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Camel milk products: innovations, limitations and opportunities

Cited by 34 publications

References 97 publications

Microbial diversity in camel milk from Xinjiang, China as revealed by metataxonomic analysis

Microbial diversity in camel milk from Xinjiang, China as revealed by metataxonomic analysis

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

Potential role of camel, mare milk, and their products in inflammatory rheumatic diseases

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