A research project headed by the Technical University of Denmark, DTU, has come up with the formula for a freeze-dried starter culture that African camel milk farmers can use to make safe, fermented milk products.
The majority of the world’s camels are located in East Africa, where they are a common dairy animal. Camel milk constitutes upwards of 9% of the total milk production of Africa. The farmers, who milk the animals, sell much of the milk as a fermented product in local markets or roadside stalls.
The fermentation process occurs spontaneously as the farmers have no cooling facilities. Given that the level of hygiene is often poor, the milk often also contains disease-causing microorganisms such as E.coli and salmonella, which have the opportunity to multiply in the lukewarm milk.
“New” bacteria ferment the milk and increase safety
In a research project, researchers from the National Food Institute, Technical University