Table 2.

Different traditionally fermented camel milk products consumed worldwide.

Product name	Bacteria used	Fermentation & storage conditions	Additives	Texture	Reference
Chal (Bulgaria, Iran, and Turkey)	L. plantarum, L. paraplantarum, Lb. kefiri, Lb. gasseri, Lacticaseibacillus. paracasei, Leuconostoc lactis, Weissella cibaria, & Enterococcus (E.) faecium	pH 4.3–4.6, Temp 22–28 °C, incubated in earthenware jug, Stored in skin bags	None	Slightly thick	Hamed et al. (2024), Seifu (2023), and Soleymanzadeh et al. (2016)
Doogh (Iran, Afghanistan, Turkey)	Bifidobacterium bifidum	pH 3.64–4.2, Temp 37–38 °C, Stored at 5–7 °C,	Salt, ginger extract, pectin, gum arabic	Thin, drinkable	Azarikia and Abbasi (2010)
Gariss (Sudan)	Spontaneous fermentation	pH 3.4–3.7, Temp 30–37 °C, Ambient	None	Liquid, slightly thick	Hamed et al. (2024) and Shori (2017)
Kefir (Modified Camel Kefir)	Spontaneous fermentation	pH 4.3–4.4, Temp 20–26 °C, Refrigerated, short-term	Kefir grains	Thick, slightly creamy	Hamed et al. (2024), Shori (2017), and Seifu (2023)
Laban (Middle East, North Africa)	S. thermophilus, Lb. bulgaricus	pH 3.98–4.52, Temp 40–45 °C, Refrigerated	None or salt	Semi-liquid, smooth	Chammas et al. (2006)
Shubat (Kazakhstan)	Spontaneous fermentation	pH 3.7–4.1, Temp 25–30 °C, Refrigerated or ambient	None	Liquid, slightly viscous	Muthukumaran et al. (2023) and Hamed et al. (2024)
Suusac (Somalia, Kenya)	Spontaneous fermentation	pH 3.6–4.9, Temp 26–29 °C, Stored in smoked containers	Smoke-treated gourds	Thin, slightly foamy	Hamed et al. (2024) and Shori (2017)
Zrig (Mauritania)	Spontaneous fermentation	pH 4.2–4.5, Temp 25–30 °C, Consumed fresh	Sugar millet	Thin, drinkable	Seifu (2023)