Fermented camel milk: A Review on its bio-functional properties


  • Divyang Solanki, Subrota Hati Dairy Microbiology Department, SMC College of Dairy Science, Anand Agricultural University, Anand-388110, Gujarat, India.




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 in vitro experiments. Nowadays, researchers analyzing these properties with an aim to identify the unknown health benefits and emphasizing on the in vitro, in vivo and in silico experiments to bring out novelty in the market for the public.


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How to Cite

Subrota Hati, D. S. “Fermented Camel Milk: A Review on Its Bio-Functional Properties”. Emirates Journal of Food and Agriculture, vol. 30, no. 4, May 2018, pp. 268-74, doi:10.9755/ejfa.2018.v30.i4.1661.