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A research project carried out by the National Food Institute of the Technical University of Denmark (DTU) has found a new formula to make camel milk products safer.
Africa is home to more than 80 percent of the world’s camel population, with 60 percent in the East African countries of Sudan, Somalia, Ethiopia and Kenya. Able to tolerate the high temperatures and droughts typical of Africa, camels are an important food source in these regions.
East Africa currently represents 66 percent of the world production of camel milk. But the lack of refrigeration facilities and an inconsistent supply of water and electricity in Africa can often lead to the unwanted spontaneous fermentation of camel milk.
Spontaneous fermentation generally increases the levels of contaminants such as bacteria in food and contributes to foodborne illness. In Africa alone, foodborne illness contributes at least to 137,000 deaths and 91 million acute illnesses a year, according to the World Association for Food Safety.
In association with the University of Copenhagen; Chr. Hansen – a global bioscience company that aims to use bacteria to grow nutritious and safe food products – and the University of Haramaya in Ethiopia, DTU wanted to find a way to improve the fermentation camel milk process.
“A big improvement would be to start fermentation by [the] as well as a safe and reliable starter culture, ”Egon Bech Hansen, DTU professor and study co-author, tells Food Tank.
The researchers tried to find a starter culture to start the fermentation process in camel milk. During their research, they found that two strains of lactic acid bacteria could be used as a Initial culture for camel milk due to its antimicrobial properties. When used in conjunction with others food safety practices Like proper heating and cooling, these strains can inhibit the growth of pathogens in raw and pasteurized camel milk.
Today camel milk is sold in local markets or road stalls in East Africa. But, if it is treated safely, the shelf life of the products can be extended. The process would also allow producers to create and sell other camel milk products, such as cheese or butter. With safer camel milk and camel dairy products, camel milk producers can reap greater economic benefits. “When you make products that can travel a little bit beyond the local market, they can generate income,” Hansen shares with Food Tank.
When compared to cow’s milk, camel milk has a similar composition of fats, proteins and carbohydrates and is rich in vitamins. Camel milk has also been shown to diabetes control, a chronic disease that has affected 19 million adults in Africa, according to the International Diabetes Foundation.
Camel milk production and export is increasing worldwide with some European supermarkets that already carry the products on their shelves. By 2024, the camel milk market is expected to be worth more than US $ 8 billion.
Hansen envisions multiple ways that camel milk can be used in the future. He is especially interested in using camel milk to develop infant formulas for people allergic to cow’s milk proteins. With so many benefits, Hansen tells Food Tank that “this milk is underused.”
Photo courtesy of Wolfgang Hasselmann, Unsplash
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