TY - JOUR AU - Subrota Hati, Divyang Solanki, PY - 2018/05/15 Y2 - 2024/03/28 TI - Fermented camel milk: A Review on its bio-functional properties JF - Emirates Journal of Food and Agriculture JA - Emir J Food Agric VL - 30 IS - 4 SE - Camel Milk and Milking DO - 10.9755/ejfa.2018.v30.i4.1661 UR - https://ejfa.me/index.php/journal/article/view/1661 SP - 268-274 AB - <p>Camel milk is a healthy food used in many countries across the world for different health problems since long years. Fermented camel milk is proved to have some health benefits, proved or not, such as hypocholesterolaemic effect, antimicrobial activity, antioxidant activity, angiotensin I-converting enzyme (ACE) inhibitory activity, activity against diarrhea, anticancer activity. Camel milk originated lactic cultures also tested for probiotic potential and showed exciting results through <em>in vitro</em> experiments. Nowadays, researchers analyzing these properties with an aim to identify the unknown health benefits and emphasizing on the <em>in vitro</em>, <em>in vivo</em> and <em>in silico </em>experiments to bring out novelty in the market for the public.</p> ER -