Functional and technological properties of camel milk proteins: a review

Yonas Hailu, Egon Bech Hansen, Eyassu Seifu, Mitiku Eshetu, Richard Ipsen, Stefan Kappeler

Research output: Contribution to journalReviewResearchpeer-review


This review summarises current knowledge on camel milk proteins, with focus on significant peculiarities in protein composition and molecular properties. Camel milk is traditionally consumed as a fresh or naturally fermented product. Within the last couple of years, an increasing quantity is being processed in dairy plants, and a number of consumer products have been marketed. A better understanding of the technological and functional properties, as required for product improvement, has been gained in the past years. Absence of the whey protein β-LG and a low proportion of к-casein cause differences in relation to dairy processing. In addition to the technological properties, there are also implications for human nutrition and camel milk proteins are of interest for applications in infant foods, for food preservation and in functional foods. Proposed health benefits include inhibition of the angiotensin converting enzyme, antimicrobial and antioxidant properties as well as an antidiabetogenic effect. Detailed investigations on foaming, gelation and solubility as well as technological consequences of processing should be investigated further for the improvement of camel milk utilisation in the near future.
Original languageEnglish
JournalJournal of Dairy Research
Issue number4
Pages (from-to)422-429
Number of pages8
Publication statusPublished - 2016


  • Camel milk
  • casein
  • dairy foods
  • milk protein
  • protein functionality
  • technological properties
  • whey proteins

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