Gaukhar Konuspaeva Highlights China's Focus in International Camel Milk Powder Market

According to the presented data, the development of drying technologies extends the shelf life of camel milk to 6–24 months. This enables long-distance transportation and allows producers to access international markets.

Unlike the traditional model, where fresh milk is mainly sold locally, producing powder allows separation between processing and the final market consumption. Yet, manufacturing such a product requires controlled milking, rapid cooling, microbial safety assurances, and consistent processing conditions.

Camel milk has a different composition compared to cow's milk. According to comparative data presented, its average contents are about 4.9% fat, 3.7% protein, 5.1% lactose, and 14.4% dry matter. For Holstein cow milk, the figures are 3.5%, 3.1%, 4.9%, and 12.2%, respectively.

The higher dry matter content affects the nutritional value of the raw material and its processing parameters. Additionally, the composition of camel milk can vary depending on the breed, diet, lactation stage, housing conditions, and production region.

Beyond milk powder, processors produce pasteurized and fermented products, cheeses, and ice cream. Konuspaeva also highlighted advancements in the non-food sector: camel milk is used in soap, shampoo, and cosmetic products.

Gaukhar Konuspaeva is the chief scientific researcher at the Antigen scientific and production enterprise and an FAO international expert on camel milk.