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AUTHOR(S): Heena Kauser, Parwez Ali, Rupam Sahu
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ABSTRACT Camel milk has been identified as a potential nutritional and therapeutic food source in a number of arid and semi-arid regions. Camel milk is similar to cow milk in composition, with predominant mediumchain fatty acids in fat, low lactose, and abundant vitamin C and iron. Camel milk is currently processed into a variety of fermented and non-fermented products; however, major commercially important products processed from bovine milk (yoghurt and cheese) have yet to be successfully processed from camel milk. High-quality nutritionally valuable fermented dairy cereal product made from fermented camel milk and quinoa with probiotic culture. Quinoa-camel milk kishk is a good source of protein for children, adults, the elderly, and patients, as well as minerals and other nutritive nutrients and systems.Camel milk could be replaced with Oat milk until 40% as a source of bioactive components and dietary fibre in the manufacture of probiotic camel stirred milk yoghurt.A synbiotic camel milk ice cream formulated with black rice powder was created, which improved the physicochemical and rheological properties of ice cream samples while also having a significant protective effect on probiotic bacteria viability. |
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KEYWORDS Camel milk, Ice cream, kishk, yoghurt |
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Cite this paper Heena Kauser, Parwez Ali, Rupam Sahu. (2022) Camel Dairy Products –The Potentially Healthy Foods. International Journal of Veterinary Medicine, 4, 27-29 |
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