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Camel Milk for Health The Camel Milk (CaM)

Fresh, Pasteurized, or Powder; How to use the Camel Milk?

How to use camel milk safely? Some very basic and easy steps are advised to make the milk useful and safe.

The camel milk is really a great combination of very healthy and supermolecules, support our natural and balanced health. http://camel4all.info/index.php/about/camel4milk/

Which Type of CaM should be Used?

  • The fresh CaM is the best but should come from healthy (screened from Brucellosis, TB, and other zoonotic diseases) camels and harvested in a very hygienic environment.
  • Such milk should be used within 1 hour or up to 3 hours if stored at room temperature. For longer shelf life, should be stored below 5 Celcius for 5 days.
  • If any sort of doubt on the health of the camel/s or the milking environments, then the milk must be pasteurized.
  • Infield conditions put the milk in a metal pot on a light flame and stir continuously. After you see the steam evaporating from the milk, put a drop or 2 on your hand, if it burns the skin then stop heating and keep the pot at room temperature until it becomes lukewarm. I call such milk as the flash pasteurized.
  • Flash pasteurized CaM can be used within 5 hours or can be chilled at a temperature below 5 Celcius. Such chilled pasteurized milk can be used for 7 days.
  • If one has access to the commercially available pasteurized, UHT, or powdered milk, it is safe and healthy to be used.
  • My friend Mike from Malasia (a camel milk advocate and user) says that CaM powder can be extraordinary. Few families who are using it seeing changing results as early as 2 weeks.
  • The powder processing is different from the freeze-drying process. It’s all about delta temperature exposed versus exposed time factor. Similar to flash pasteurize versus longer time at lower temperature pasteurization.
  • Similar concept like you have a balloon where you put it into a room that’s 150°C for 5 seconds versus the same balloon where you put into a room that’s 50°C for 15 minutes. Which 🎈will burst 💥 first? The same explanation applies to CaM processing in both pasteurization and powdering.
  • The °C delta vs time delta factor also applies to the freeze-drying process. Furthermore, the sudden change of vacuum pressure in the freeze-drying process will change the structure of the compounds in CaM. Similar explanation as 🎈.
  • Sudden kPa change will 💥 the 🎈 but slow kPa change will not 💥. It got to do with the elasticity of the 🎈rubber layer. Apply to CaM compounds/molecules. e.g. fat, protein, etc.
  • I believe the same arguments apply to ice cream processing too. You can get soft creamy ice cream or ice cream that tastes like frozen ice/water in it.

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