Consumer Acceptance and Preference for Camel Milk in Selected European and Mediterranean Countries

Abstract

In this paper, we analyse consumer acceptance, preferences and attitudes to camel milk based on a cross-country study based on qualitative focus groups with consumers. Outside the main consumption countries where camel milk is a regular part of the daily diet, many consumers buy this product primarily due to its promised health benefits. Furthermore, they are willing to pay a substantial price premium for camel milk. The findings from the literature study suggest the need for further research aimed at improving the sensory quality of camel milk, camel milk fermented products (such as yoghurt, kefir, etc.) and camel milk cheese. In addition, the application of flavours could be an option to cover the perceived salty taste of camel milk. Another aspect is that more research needs to be conducted to optimize the operating parameters and standardization of the production procedures of camel milk yoghurt in the future. In general, we can state that so far only a few consumer studies exist and, in particular, for European consumers, not much is known about their attitudes, preferences and acceptance to try or to buy such a product.

Le lait de chamelle au risque de l’économie politique : de l’économie du don à l’économie marchande

“…(Mihic et al, 2016) qui donne lieu à une pléthore de revues scientifiques contestables largement relayées par les médias, quelques travaux menés in vitro, voire in vivo, plus rarement dans des essais cliniques, ont ouverts des pistes de compréhension des mécanismes derrière les effets relatifs à la régulation de la glycémie, au contrôle de la croissance des cellules tumorales, aux propriétés antioxydantes ou à l'allègement des symptômes de l'autisme (Ashraf et al, 2021 ;Oussaief et al, 2020 ;Bashir et Al-Ayadhi, 2014 ;Gahlot, Adams, 2023). La recherche de la part des consommateurs, d'un produit à la réputation bénéfique pour la santé, explique sans doute la croissance de la demande en milieu urbain, non seulement dans les pays originaires des grands camélidés, mais également dans les pays occidentaux (Profeta et al, 2022).…”

Investigating the potential of Fourier transform mid-infrared spectroscopy combined with chemometrics for detecting camel’s milk adulteration

“…It can be concluded that the inability to identify adulteration of raw camel's milk by low quantities of cow's milk may be attributed to the milk's unique organoleptic properties, which differ from those of cow's milk. Indeed, camel's milk has a normal odor, an opaque white color that can be attributed to the low carotene content, and homogenized fat facts which gives the milk a smooth appearance (Ahmed et al, 2014), and a more salty taste (which can vary based on the diet of the animal) compared to that of cow's milk (Profeta et al, 2022;Singh et al, 2017). The intensity of these characteristics can therefore hide low amounts of added cow's milk.…”

Awareness and Willingness to use Camel Milk, Meat among youth in Sultanate of Oman - Muscat

“…Furthermore, the analysis indicated that education was the sole component that significantly influenced consumer awareness of camel milk. In their recent study, Profeta et al (2022) conducted a qualitative analysis to examine the consumer acceptance, preferences, and attitudes towards camel milk. The study employed a cross-country approach, involving participants from five different countries.…”