The process of pasteurization is not new, and definitely not something you have not heard of. Farmer and milk packing companies have been practicing this process for years. It helps them to eliminate the free radical in the milk and make it secure for consumption. It also prolongs its life and prevents any fungal or bacteria growth in it.
This post will introduce you to this process and also tell you the benefits of pasteurized camel milk over raw milk.
What Is Camel Milk Pasteurization?
After the farmer extracts the camel’s milk, it’s stored in large tanks and sent to a pasteurization plant. It’s possible to do it personally, but that would need sophisticated equipment and precision. You need to know the exact timing, temperature, and every other element of the process.
So, it’s best to use a plant or a proper setup for the pasteurization. Here, the process starts with the heating of milk to a high temperature, usually near to 100 degrees Celsius. It’s kept at that temperature for some time, depending on the acidity of the liquid. Some people also like to balance it by decreasing the temperature and increasing the time of the heating. It helps them to preserve the natural color and creamy texture of the milk. Then the camel milk is passed on to another tank that cools it down.
The sudden phase change makes the area inhabitable for microbes and eliminates them. The ones that don’t get deactivated. Now, the pasteurized camel milk is moved to a storage tank and from there, sent for further processing. It is usable for double processing or packed for dispatch.
Why Is Camel Milk Pasteurization Important?
The prime reason for pasteurization is to disinfect it for the drinkers. The process can eliminate any type of bacteria, fungus, or any other particle that can cause infections. The process is not effective against the spores, but you can always consider a second cycle to decrease them.
Another benefit of this pasteurization process is the increase in the shelf life of the product. Since there are no bacteria in it, the camel milk can survive for days on your shelf without souring up. So, all in all, the process simplifies the storage of the camel milk and prevents illness caused by raw milk.
Pasteurized Camel Milk Benefits
The heat added to the camel milk during the pasteurization process affects its overall composition. It reduces gases like O2 and CO2 from it, increases phosphate, and can shift the camel milk’s pH balance. The process can also degrade some vitamins and minerals in it, but that’s a small price to pay for the safety it adds.
Besides, camel milk still has a decent amount of nutrients and can provide several different health benefits.
Prevent Strokes
The camel milk is naturally better in cholesterol levels than cow’s milk. It has a high content of good cholesterol and very low bad cholesterol. It not only helps to decrease the fat intake but also decreases the deposits of the body.
This feature can come in handy for preventing strokes and maintaining healthy blood circulation. It is also beneficial for keeping your heart healthy.
High Protein
The proteins in camel milk are quite heat resistant. They can easily sustain a majority of heat added during the pasteurization process. As a result, you can expect the processed milk to provide you with almost the same amount of proteins as raw milk.
These proteins can help develop your brain, enhance your organ health, and strengthen your body.
Immunoglobulins
The camel milk has a rich content of natural antibodies called the immunoglobulins. The element is a natural immunity booster and reduces the risk of diseases. It also has excellent antibacterial, antiviral and antimicrobial properties.
The antibodies can degrade with extra heating, but the milk will still have enough of it. Moreover, you can always decrease the degradation with low-temperature pasteurization.
Safety
Unlike the raw milk, the pasteurized camel milk is free from any unwanted microbe. It contains a very low volume of bacterium and contamination, which makes it much safer for consumption. The risk of sickness decreases to a great degree with this process.
It will also enhance the milk’s shelf life and ensure it remains safe for consumption for a really long time.
Final Words
Camel milk has several benefits over cow’s milk, and people have been drinking it for years, especially in the desert areas. The trend is now reaching the western areas, which has exponentially enhanced the need for it. In such scenarios using pasteurization is an excellent idea. It will prevent the souring of milk and ensure it reaches the customer while it’s safe to drink.
