The safety and the shelf life is always a challenge for the camel milk. Africa is producing the majore portion of the camel milk and the options are very limited to keep and transport camel milk entact and safe. Now, the researchers from institutions in Denmark and Ethiopia have isolated new strains of lactic acid bacteria from raw camel milk, which can be used in a starter culture that both acidifies the milk and kills off even very large amounts of various disease-causing microorganisms in the milk. The researchers believe this to be a novel discovery for making camel milk products safer to consume.
The freeze-dried starter is the result of a five-year project wherein experiments have shown that five litres of camel milk can make enough starter culture to produce half a million litres of safe, fermented camel milk. The team behind the study recommends that the milk is heat treated prior to adding the culture to help further reduce disease-causing bacteria.
For the details, please go to the link provided below. https://www.newfoodmagazine.com/news/120700/life-saving-bio-culture-is-developed-to-make-camel-milk-safe/
The camel milk is the only choice when someone has problem with the other milks. The fluids extracted from the fruits, vegetables and the nuts are not the milk. http://camel4all.info/index.php/2020/09/24/camel-milk-is-the-best-choice/
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