ReviewFrontiers in microbiology2026
Processing difficulties and biochemical barriers in camel milk fermentation.
Review in Frontiers in microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 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.
The trial behind it
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed.
- Camel Milk Shelf Life Optimization: Physicochemical Deterioration, Bioactive Preservation, and Non-Thermal Technologies: A Narrative Review.Foods (Basel, Switzerland) · 2026Review
- Microstructural and Rheological Properties of Camel and Bovine Milk Fermented with Five Lactic Acid Bacteria Strains.Foods (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Camel milk (CM) is recognized for its high nutritional enrichment, and the distinction from bovine milk mainly because of its unique protein composition, proteolytic products, and anti-microbial compounds. These unique chemical properties have positive effects on the nutritional value but negative impact on the sensory attributes and consumer acceptability of fermented CM. This review summarizes the current state of knowledge on CM fermentation, emphasizing the influence of milk composition on gel and microstructure formation, texture, and overall quality of the products. While the richness of fermented CM in bioactive peptides enhances its nutritional and therapeutic values, major challenges are associated with their thin consistency and weak gel structure. Various strategies to overcome these challenges and develop unique functional fermented CM products are discussed, including the use of alternative starter cultures (e.g.,
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Registered trials
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