ReviewFrontiers in nutrition2022
The Texture of Camel Milk Cheese: Effects of Milk Composition, Coagulants, and Processing Conditions.
Review in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
6 citing papers in PubMed, 28 citations in OpenAlex.
- Emerging non-thermal processing technologies and their impact on the quality, safety, and bioactive integrity of camel milk: A review article.Food chemistry: X · 2026Review
- Processing difficulties and biochemical barriers in camel milk fermentation.Frontiers in microbiology · 2026Review
- Camel milk is a neglected source of brucellosis among rural Arab communities.Nature communications · 2025Article
- Changes in Microbial Safety and Quality of High-Pressure Processed Camel Milk.Foods (Basel, Switzerland) · 2025Article
- Camel Milk: Antimicrobial Agents, Fermented Products, and Shelf Life.Foods (Basel, Switzerland) · 2024Review
- Caseins: Versatility of Their Micellar Organization in Relation to the Functional and Nutritional Properties of Milk.Molecules (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Numerous people in African, Middle Asian, Middle Eastern, and Gulf Cooperation Council (GCC) countries highly value camel milk (CM) as it plays a vital role in their diet. The protein composition of CM as well as the structure of its casein micelles differs significantly from bovine milk (BM). Cheeses made from CM have a weak curd and soft texture compared to those made from BM. This review article presents and discusses the effect of milk protein composition, processing conditions (pasteurization and high-pressure treatment), and coagulants (camel chymosin, organic acids, plant proteases) on the quality of CM cheeses. CM cheese's weak texture is due to compositional characteristics of the milk, including low κ-casein-to-β-casein ratio (≈0.05 in CM vs. ≈0.33 in BM), large micelle size, different whey protein components, and higher proteolytic activity than BM. CM cheese texture can be improved by preheating the milk at low temperatures or by high pressure. Supplementing CM with calcium has shown inconsistent results on cheese texture, which may be due to interactions with other processing conditions. Despite their structure, CM cheeses are generally well liked in sensory studies.
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Registered trials
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