Pure Camel Milk Powder
Nutritional Enhancers
Flavoring Agents
Emulsifiers
$1.73 ~ $2.59
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Pure Camel Milk Powder?
Pure Camel Milk Powder is dehydrated camel milk processed to retain its nutritional value and is mainly used as a shelf-stable, highly digestible dairy alternative in functional foods and beverages.
How is Pure Camel Milk Powder made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Milk Reception | Receiving and inspecting fresh camel milk from certified farms. | Temperature must be < 4°C. Conduct sensory evaluation (smell, color), and test for antibiotics, adulterants, and acidity. Only accept milk from healthy, documented camels. |
| 2 | Clarification & Filtration | Removing physical impurities from the raw milk. | Milk is passed through filters or a centrifugal clarifier to remove sediment, hair, and other foreign matter. Ensure filter integrity to prevent bypass. This step is crucial for a clean final product. |
| 3 | Pasteurization | Heating the milk to eliminate harmful pathogens. | This is a Critical Control Point (CCP). Typically High-Temperature Short-Time (HTST) at 72-75°C for 15-20 seconds. Precise temperature and time control is vital for microbiological safety while preserving nutrients. |
| 4 | Pre-Concentration | Removing a portion of the water content from the milk under vacuum. | The milk is concentrated in a vacuum evaporator to reach 40-50% total solids. This makes the subsequent spray drying step more efficient. Gentle heating is required to prevent protein denaturation. |
| 5 | Homogenization | Stabilizing the milk fat emulsion by reducing fat globule size. | The concentrate is forced through a homogenizer at high pressure (150-250 bar). This ensures the final powder dissolves easily in water and prevents fat separation. |
| 6 | Spray Drying | Atomizing the concentrated milk into a stream of hot air to evaporate remaining water. | This is a Critical Control Point (CCP). Strict control of inlet (~180-220°C) and outlet (~80-95°C) air temperatures is essential. The goal is a final powder moisture content of less than 4%. |
| 7 | Powder Cooling & Sieving | Cooling the hot powder and ensuring uniform particle size. | Powder is cooled to below 30°C in a fluid bed cooler. It is then sieved to remove any oversized lumps, ensuring a consistent, fine powder texture. |
| 8 | Metal Detection | Passing the finished powder through a metal detector. | This is a final Critical Control Point (CCP) for safety. The system must be regularly calibrated and tested to ensure it can detect and reject any ferrous or non-ferrous metal contaminants. |
| 9 | Packaging | Filling the camel milk powder into airtight containers. | Packaging is done in a controlled, hygienic environment. Containers (e.g., tins, multi-layer pouches) are often flushed with nitrogen to displace oxygen, preventing oxidation and extending shelf life. |
| 10 | Storage & Dispatch | Storing the final product in a controlled environment before shipping. | Store in a cool, dry, and dark place (temperature <25°C, relative humidity <65%). Proper storage conditions are essential to prevent caking, spoilage, and nutrient loss. |
Technical Specifications
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | Pure Camel Milk Powder |
|---|---|
| Functional Category | Nutritional Fortifier; Emulsifying Agent; Texture Modifier; Flavor Enhancer |
| Key Ingredients | Casein and Whey Proteins (including Lactoferrin, Immunoglobulins); Milk Fat Globules (small diameter); Lactose; Minerals (e.g., Calcium, Potassium) |
| Mechanism of Action | The amphiphilic nature of casein and whey proteins allows them to adsorb at oil-water interfaces, reducing surface tension and stabilizing emulsions. The uniquely small size of native fat globules enhances this stability and contributes to a smooth mouthfeel. Proteins bind water, increasing viscosity and moisture retention. Provides a high concentration of bioavailable nutrients and a distinct, slightly savory flavor profile. |
| Application Effect in Product | Increases nutritional value, particularly protein and mineral content. Improves creaminess and texture in beverages, infant formulas, and dairy products. Stabilizes emulsions in sauces, confectionery, and baked goods. Provides a hypoallergenic alternative to cow's milk for certain consumers. Imparts a unique, clean, and slightly salty flavor note. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Pure Camel Milk Powder | Non-bovine milk powder | Naturally low in lactose; A2-like casein protein; rich in Vitamin C and Iron. | Often tolerated by those with cow milk allergy and lactose sensitivity. Lower in saturated fat. | Very expensive. Distinct, slightly salty taste. Lower availability. | Dietary management for cow milk intolerance; nutritional supplement for specific health goals. | For its unique hypoallergenic profile and specific nutrient composition not found in other milks. |
| Goat Milk Powder | Non-bovine milk powder | Contains A2 casein; smaller fat globules than cow's milk; rich in calcium. | More affordable and widely available than camel milk. Easier to digest than cow's milk for many. | Still contains significant lactose. Distinct "goaty" flavor. Cross-reactivity is possible for those with cow milk allergy. | An everyday cow's milk alternative for those with mild digestive sensitivities. | A balanced, accessible, and more digestible alternative to conventional cow's milk. |
| Sheep Milk Powder | Non-bovine milk powder | Very high in protein, fat (MCTs), and calcium; naturally homogenized. | Extremely nutrient-dense and creamy. Rich flavor excellent for culinary uses. | High in calories and fat. More expensive than goat or cow milk powder. Harder to find. | Boosting nutrition for athletes; making rich yogurts and cheeses; for those needing high-calorie intake. | For maximum creaminess and the highest concentration of protein and fat. |
| A2 Cow Milk Powder | Bovine milk powder (specialty) | Contains only the A2 beta-casein protein, avoiding the A1 variant. | Tastes identical to regular cow's milk. May prevent digestive discomfort associated with A1 protein. | Contains full lactose; unsuitable for lactose intolerance or true milk allergy. More expensive than standard powder. | For those who suspect A1 casein sensitivity but are not lactose intolerant or allergic to milk. | To get the familiar taste and nutrition of cow's milk without potential A1 casein issues. |
| Donkey Milk Powder | Non-bovine milk powder | Compositionally closest to human milk; low fat; rich in lysozyme. | Considered the most hypoallergenic animal milk. Very easy to digest with a mild, sweet taste. | Extremely expensive and has very limited availability. Low in fat. | Nutritional supplement for those with severe allergies or compromised digestion, under medical guidance. | For the highest level of digestibility and hypoallergenic properties when cost is no object. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications