ArticleFood science & nutrition2026
Foam-Mat Drying of Camel Milk: Evaluation of Physicochemical Quality Attributes and Powder Properties.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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5 authors.
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Abstract
Camel milk is a nutritious but highly perishable dairy product, necessitating effective preservation methods to extend its shelf life and enable wider distribution while preserving its nutritional value. This study aimed to optimize the production of camel milk powder using the energy-efficient foam-mat drying technique. In this process, camel milk was mixed with whey protein concentrate (WPC) and gum tragacanth (GT) dispersion to form a stable foam. The foam formulation was optimized via Response Surface Methodology (RSM), with WPC (5%-15% w/w), GT (0.05%-0.2% w/w), and whipping time (1-4 min) as independent variables. Quadratic models for foam density and stability were significant, identifying WPC as the most influential factor. The optimized foam was dried at 50°C, 60°C, and 70°C. Drying kinetics were best described by the Page model (
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