Unlocking Camel Milk’s Economic Value: Technical Challenges, International Market Barriers, and the Regulatory Need for Global Standards

Camel milk presents unique processing challenges due to its distinct protein structure, limited heat stability, and weak coagulation properties. The absence of harmonized international standards restricts global trade, while reliable adulteration detection methods are increasingly needed to ensure authenticity. Producing countries in Africa, the Middle East, and Asia risk losing significant economic opportunities without improved value-chain development. Emerging innovations demonstrate strong potential for functional fermented products by blending camel milk with plant-based extracts. Advancing the camel milk sector requires coordinated international collaboration among dairy industries, researchers, and global institutions to enhance knowledge on its chemical, physical, microbial, and health-related attributes.