Kazakhstan Has Approved a Standard for Pasteurized Camel Milk
The new standard applies to pasteurized camel milk and establishes uniform rules for its production and distribution. In addition to safety and quality requirements, the document outlines the terminology used, product classification, and indicators used to assess its characteristics.
ST RK 4050-2026 is titled "Camel Milk Pasteurized. Technical Specifications". It was approved by the order of the Chairman of the Committee for Technical Regulation and Metrology of the Ministry of Trade and Integration of Kazakhstan dated September 11, 2026, No. 41-NҚ. The document will take effect on November 1.
The standard was developed by the RGP KazStandart as part of the National Standardization Plan for 2026. The applicant was LLP Scientific-Production Company "Antigen". The document also sets requirements for packaging, transportation, and storage conditions of pasteurized milk.
The ministry reported that the pasteurized product is used in the production of ice cream and fruit preserves, as well as being added to coffee. An example given by the ministry is "camelccino"—a type of cappuccino made with camel milk. According to the ministry, the application of a single standard will help companies expand their range of products for the Kazakhstani and foreign markets.
Potential export destinations mentioned by the ministry include the countries of the Eurasian Economic Union, China, and Middle Eastern states. The ministry stated that unified requirements should support Kazakhstani producers and their competitive positions, while the development of the industry will expand the structure of export products and increase the recognition of camel milk abroad.
The source also noted other projects within the dairy industry. In the Kyzylorda Region, the production of dry camel milk powder was launched earlier, while in the Almaty Region, camel milk-based ice cream is being produced. In the Pavlodar Region, the first production in Kazakhstan of hypoallergenic A2 milk without beta-casein A1 protein, which can cause food sensitivity, was announced.
