Research on camel milk is gaining traction, thanks to its numerous health benefits and unique properties. A recent study published on March 13, 2025, explores how thermal treatments can affect the quality, antioxidant, and antibacterial properties of fermented camel milk during storage.
The importance of camel milk is underscored by its rising market value, estimated at $14.1 billion for 2023, with Africa and the Middle East being significant producers, accounting for approximately 74.8% of global production. Nevertheless, raw camel milk poses safety risks, often contaminated by pathogens such as Staphylococcus aureus and Salmonella spp. This has raised concerns about raw milk hygiene, prompting researchers to seek effective methods for improving safety.
The study, conducted by N.H.I. Abou-Soliman and colleagues at the Camel Research Center, Marsa Matrouh, Egypt, systematically evaluated the effects of different thermal treatments—a moderate treatment of 63 °C for 30 minutes and 72 °C for 15 seconds, as well as high treatments of 85 °C and 90 °C for various lengths—on fermented camel milk. With this comprehensive approach, researchers investigated the impact on fermentation time, microbial quality, and antioxidant levels within the product.
The findings were significant. Raw camel milk exhibited high bacterial counts, with up to 5.46 log CFU/mL, exceeding acceptable limits and indicating its microbiological unacceptability. Meanwhile, the raw milk fermentation required 6 hours, yet it was found thermal treatment at 90 °C for 30 minutes resulted in the fastest fermentation time, dropping to just over 4 hours. This indicates how effective heating can accelerate processes necessary for quality milk production.
The thermal treatments did more than just reduce bacterial load. Heating at 90 °C led to significant reductions of pathogens, from 4.90 log CFU/mL of Staphylococcus aureus down to undetectable levels after treatment. Coliform counts also fell dramatically and were below recommended standards, indicating the efficiency of pasteurization protocols.
Upon evaluating the antioxidant properties, the study found interesting trends. While moderate heat treatments (below 90 °C) appeared to reduce some antioxidant activity, the highest thermal treatment at 90 °C resulted in increased ferric-reducing power—an indicator of enhanced antioxidant capacity—and free radical scavenging ability. “Heating camel milk at 90 °C before fermentation positively impacted most of the studied properties,” the authors stated, underscoring the benefits of higher heat processes.
This increases the potential health benefits for consumers, as antioxidants are known for their role in mitigating chronic disease risks, including diabetes, cardiovascular issues, and certain cancers. Notably, samples from milk heated at this temperature exhibited the highest antioxidant activity, denoting its superiority over other heat-treated samples and raw milk.
Beyond antioxidant benefits, the research dove deep to assess antimicrobial qualities, particularly against pathogens like E. coli, S. Typhimurium, and B. cereus. Interestingly, the fermented camel milk displayed no effect against B. cereus but showed substantial inhibition against the other bacteria, especially S. Typhimurium. This was accentuated with higher thermal treatments, pointing to their significant potential as natural antimicrobial agents.
Overall, the results highlighted not only the necessity of thermal treatments for ensuring the safety of camel milk products but also demonstrated their beneficial impacts on quality. According to the authors, “The research demonstrates the necessity of thermal treatment prior to fermentation to mitigate health risks associated with raw milk.” High-temperature treatment was particularly distinguished as the optimal method for maintaining quality and ensuring public safety.
Despite this, questions remain on the effects of persistent heating on the biological value of camel milk and its long-term health benefits. Future investigations are needed to explore this angle, ensuring camel milk products remain safe and beneficial for consumers, cementing its status as a valuable dairy alternative.