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Abstract

Camel milk has been consumed for centuries as food and medicine by nomads; therefore, its composition, medicinal value, and processing have been investigated.The low fat and cholesterol level contained in camel milk makes it healthier than milk from other ruminants.Several studies have revealed the medicinal effects of camel milk upon consumption.Diseases such as diabetes, autism, constipation, and tuberculosis can be cured by camel milk.Additionally, this latter has the potential to prevent and cure allergies as well as several immune diseases.In recent years, consumers have become conscious about the benefits promoted by camel milk, and hence it has been introduced into the national as well as international market.Camel milk production has seen an exponential development as its growth exceeded 8% between 2009 and 2019.The increase in demand prompted industries to process camel milk into various products.Different processing techniques are being applied to camel milk to prolong its shelf life and formulate a variety of products.Due to its composition, pasteurization of camel milk possesses its indicators, and the formulation of acceptable cheese remains a challenge.