Current Status of Camel Dairy Processing and Technologies: A Review

Yirda, Alemnesh; Eshetu, Mitiku; Babege, Kibebew

doi:10.4236/ojas.2020.103022

Cited by 23 publications

(13 citation statements)

References 37 publications

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“…Furthermore, the results also show fat, protein, and total solid contents were significantly higher in the bovine milk cheeses than in the camel milk cheeses (Fig. 4 ), which is in agreement with previous findings 21 , 51 . The lower protein, fat, and total solid contents of camel cheeses and the higher total solid in whey shown in Table 5 may be associated with the softer nature of these cheeses.…”

Section: Resultssupporting

confidence: 92%

The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses

Mbye

Mohamed

Raziq

et al. 2021

Sci Rep

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Withania coagulans (W. coagulans) extract and camel chymosin have aspartic protease capable of coagulating milk for cheese production. This study investigated the quality of camel and bovine milk cheeses coagulated using Withania extracts, came chymosin, and their mixture in two experiments. In Experiment (1), a factorial design with four factors (W. coagulans, camel chymosin, incubation time, and incubation temperature) was performed. The effect of these factors on cheese’s yield and hardness were assessed. An enzyme concentration corresponding to a 36 µg/L of milk of W. coagulans, 50 IMCU/L of camel chymosin, holding time of 4 h, and incubation temperature of 60 °C provided the optimal textural hardness for both camel and bovine milk cheeses. Seven treatments were analyzed in experiment (2) were analyzed for physicochemical properties, yield, and sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGEitation). The results showed that pure Withania extract exhibited the lower coagulating effect resulting in cheeses with low yield, hardness, fat, protein, and total solids. The SDS-PAGE electropherograms of camel cheese showed several low molecular weight bands as compared to bovine cheese. This phenomenon is due to excessive proteolysis in camel cheese, which we believed is caused by the presence of endogenous enzymes.

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Section: Resultssupporting

confidence: 92%

The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses

Mbye

Mohamed

Raziq

et al. 2021

Sci Rep

View full text Add to dashboard Cite

show abstract

“…Figure 3 shows that except for the HTST cheese, the fat, protein, and total solids contents were significantly higher in bovine milk cheeses than camel milk cheeses ( p < 0.001), which is in agreement with previous findings ( 69 , 70 ). This can be related, at least partly, to the higher level of κ-casein in bovine milk ( 47 ).…”

Section: Resultssupporting

confidence: 90%

Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness

et al. 2021

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The effects of high-pressure processing (HPP) compared to thermal treatments on the quality of camel vs. bovine cheeses were studied. The study showed that camel milk has a lower microbial load compared to bovine milk, which is maintained during 7 days' storage of the processed milk. The effect of three HPP treatments (350, 450, and 550 MPa for 5 min at 4°C) and two pasteurization treatments (65°C for 30 min and 75°C for 30 s) on the quality of soft unripened camel and bovine milk cheeses were accessed. The cheeses were evaluated for pH, yield, proximate composition, textural and rheological properties, microstructure, and protein profile by SDS-PAGE electrophoresis. The effects of the treatments on cheese's hardness were different between the camel and bovine cheeses; while heat treatment at 65°C for 30 min gave the hardest bovine milk cheese (1,253 ± 20), HPP treatment at 350 MPa for 5 min gave the highest value for camel milk cheese (519 ± 5) (p < 0.05). The hardness of the cheeses was associated with low yield and moisture content. SDS-PAGE electrophoresis revealed that extensive proteolysis might have contributed to the softness of camel cheeses compared to bovine and suggested the involvement of some residual enzyme activities.

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“…Keskes et al (2015) found a male to female camel ratio of 1:13 in their study. Meanwhile, Yirda et al (2020) reported that camel herd sizes range from hundreds to thousands per family, with female camels in reproductive groups having a greater male-female ratio than male camels. Pastoralists, on the other hand, believed that retaining male camels in the herds was contingent on calf production.…”

Section: Camel Production and Settlement Systemmentioning

confidence: 99%

Characteristics and Determinants of Dromedary Camel (Camelus dromedarius) Production in Borana Plateau, Ethiopia

2022

RHSS

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Drought mitigation strategies using dromedary camel production and lifestyle diversification are gaining popularity in the Borana plateau, Ethiopia. Borana villages have recently emphasized camel care as a strategy for responding to the severity of periodic droughts. Although Borana pastoralists are becoming more interested in camel management, the underlying causes of the region's expanding camel population have yet to be addressed. Despite available information on the characteristic of camel herders and determinants of production, the appropriate policy for the commercialization of camel potential has been hampered. The purpose of this study was to investigate the demographic characteristics and determinants of camel production. The variables of interest were; sources of income, culture, sources of starting camels, years of rearing experience, reasons for keeping camels, herd structure, and compositions, and availability of feed and water sources. A cross-sectional study design was conducted in the Yabelo, Elwaye, and Gomole districts of the Borana zone. The household survey; a structured survey questionnaire, a participatory focused group discussion (FGD), and key informant interviews (KII) were used. A total of 364 household interviews, 3 FGDs, and 12 KIIs were conducted to understand the depths of the socio-economic characteristics and determinant factors of camel production. Data were analyzed by descriptive statistics in all the parameters tools using SPSS version 21. The Chi-square tests were conducted to evaluate the dependence between tribes' affiliations and categorical variables. Demographic characteristics, sources of income, origins of camels, years of rearing experience, reasons for maintaining camels, herd structure, and compositions were not significantly different (P<0.05), according to the findings. The study revealed that the camel production determinants between the ethnic affiliations were also significant differences (p<0.05) between the ethnic groups and study areas. The findings were contradicting the expectation that different socioeconomic characteristics of camel herders and determinant factors among tribes. Therefore, this finding could be forwarded, a need for a comprehensive camel production policy as well as regulatory interventions for camel pastoralism in the study areas. and addressing other promotions on camels as "animal of the future"

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Current Status of Camel Dairy Processing and Technologies: A Review

Cited by 23 publications

References 37 publications

The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses

The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses

Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness

Characteristics and Determinants of Dromedary Camel (Camelus dromedarius) Production in Borana Plateau, Ethiopia

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