Category: CaM Product and Cheese

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CaM Product and Cheese CaM yogurt

It is now easy to make yogurt from camel milk

Camel milk in nature
Camel milk in nature, Washuk district Balochistan.

Making yogurt from camel milk was always challenging

It was always challenging making yogurt from camel milk. People from different parts of the world were continuously asking such questions, Why it is challenging to make yogurt of camel milk? My answer was always the same ‘Better take the camel milk as fresh and unprocessed’ I take fresh camel milk on a daily basis and it is practically keeping me away from chemical drugs and doctors. In different time periods and in different parts of the world, somehow it was managed to make yogurt of camel milk but always a bit thinner and watery.

https://arkbiodiv.com/2020/06/21/camel-milk-and-addition-of-new-products-to-the-dairy-industry/

What does the new study find?

The study was led by Selda, a member of Camel4life International

A new study conducted in Turkey found an enzyme (biological agent), that makes better yogurt with camel milk. The study was published with the title ‘The influence of microbial transglutaminase on the camel milk yogurt’ I received this good news in the group communication hub of the Camel4life international group which is advocating camel milk at the global level. The study revealed that the sample (yogurt) with the best sensory properties was prepared with 6 U/g microbial transglutaminases (mTGase) and micellar casein. The study concluded that the mTGase improved the gel structure and sensory properties of camel milk yogurt. For your interest and further details, I’m hereby sharing the link to the study. https://www.sciencedirect.com/science/article/pii/S0023643822002742?via%3Dihub

In 2020, I made CM yogurt at home

Making yogurt from camel milk is a challenge and so is the separation of butterfat. After a lengthy effort and trying different modules, ultimately we succeeded in making yogurt, separated butter, and got whey (Shlombey, شلومبئ). During this work, I successfully separated/produced butter from camel milk. The link is available here.

https://arkbiodiv.com/2019/11/03/homemade-butter-from-camel-milk/
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CaM Product and Cheese

Please Do Not Kill Your Camel Milk (CaM)

Is camel milk alive? This is a very important question. As a whole, maybe you consider the milk as a dead entity or non-living item but the milk is the niche for billions of microorganisms. Such microorganisms are very crucial for the quality of the milk and the health of the consumer. Some microorganisms are dangerous like coliform bacteria and others but the majority of the microbes in the milk are very crucial and beneficial to keep the milk nutritious and healthy and sustain the shelf life of the milk and its products.

Everything is played at the time of pasteurization and with the quality of the milk. We heat the milk at a reasonable minimum precisely to preserve all the properties of the milk: 5 minutes at 65 degrees. at this low temperature, all the elements are preserved, and the health risk is greatly reduced. we tested at higher temperatures. no cheese formation: the milk was dead. between 5 and 10. normally 15, but our microbiological tests are good with this temperature

Francios Tighmert, camel milk cheese maker in Morocoo
CaM cheese made by Francios

Actually, regarding camel milk cheese, important is its properties.
If during the cheese-making process we saved its bioactive components or not? Then soft or hard forms contain high CLA, Ca, antihypertensive peptides, immune-modulatory peptides, lactic acid bacteria, antimicrobial peptides, and opioid peptides.

Dr. Tahereh Muhammadabadi

Looking Forward

I would love to ask you for your feedback about this debate. We should share the knowledge, especially about camel milk. In this article, you can understand the basics of camel milk pasteurization.

Soft Cheese made of CaM
Home level pasteurization of the camel milk to conserve the bioactive ingredients of the CaM

We assume you have very pure, hygienically healthy, fresh camel milk. Pour the milk into a clean pot (Metalic, preferably SS pot) and turn on the heater at low flame. Stir the milk slowly and check the milk temperature from time to time. Take a drop or two with the stirrer and put it on the backside of your hand/palm, if it started burning the skin, the milk is flash pasteurized. So this milk is safe on one hand for consumption and the bioactive molecules and healthy microorganisms are safe. You can make cheese from such live and healthy milk.

Keep your Camel Milk (CaM) Alive

Strong heating will kill your CaM. The dead milk has limited benefits because the major role as a natural healing agent is played by the bioactive molecules and the probiotic bacteria.

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CaM Product and Cheese General about camel Natural Health and Camel Milk

Arrera- Traditional defatted buttermilk from Ethiopia

Arrera has a pleasant odor and taste and a similar color to ergo with a slightly smoother appearance and a thinner consistency. Its consistency is though thicker than that of fresh milk. It has also a much shorter shelf life compared to all other fermented milk products (only 24-48 h), even when smoke is applied to the equipment used for its storage.

This fermented milk product is consumed in all parts of the country as a beverage either plain or spiced. It is preferred by women for consumption as a side dish or as a drink. Being rich in several nutrients, it serves to enrich the diet. It is given to weaning aged children and elderly and is especially considered as food of children and women in rural areas. Surpluses are given to calves, lactating cows and dogs. It may indirectly serve as additional income for the women by its use as raw material for cottage cheese production, which may be sold in the market. Due to its relatively short shelf life and some traditional taboos or beliefs, Aarea is not sold in the market for direct consumption.

This information is shared by;

Junior Product Manager at Chr. Hansen A/S

This fermented milk product is consumed in all parts of the country as a beverage either plain or spiced. It is preferred by women for consumption as a side dish or as a drink. Being rich in several nutrients, it serves to enrich the diet. It is given to weaning aged children and elderly and is especially considered as food of children and women in rural areas. Surpluses are given to calves, lactating cows and dogs. It may indirectly serve as additional income for the women by its use as raw material for cottage cheese production, which may be sold in the market. Due to its relatively short shelf life and some traditional taboos or beliefs, Arrera is not sold in the market for direct consumption.