Potential of plants in improving the quality of camel milk cheese and yogurt

Abstract

Camel milk has unique properties that affect its transformation into dairy products like cheese and yogurt. However, producing these products on a larger scale is challenging due to issues with coagulation and texture. Recent research has shown that adding plant-based ingredients, either as additives or coagulants, can help solve these problems. In fact, plant extracts and essential oils have shown potential in improving the quality of camel milk cheese. Moreover, fortifying yogurt with fruits and vegetables in different forms (fresh, powder, juice, extract, or puree) has been found to improve its nutritional value. These plant ingredients not only boost nutrition but also enhance the sensory and textural properties of camel milk products. This approach offers promising opportunities to diversify and enhance camel milk dairy products, especially in arid regions where camel milk is plentiful. Innovations in this area could also help meet the growing demand for natural and functional foods in global markets.