Hemrajsinh Chhasatiya*, Govind Tagalpallewar
Camel milk is a relative newcomer to both Indian and as well to international milk markets. The recent processing technology emergence has coincided with a variety of processed products based on technology established for milk from other dairy animals. Technical improvements, on the other hand, have to be tailored to functional food products with a distinct behavior and composition. Camel milk powder can provide a great opportunity to dairy industries for introducing new products to the market of milk and milk products. This article gives a brief review regarding camel milk powder development technology, limitations and challenges to overcome.
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