Table 1.

The main recent references (2019–2021) regarding camel milk processing. KSA, Kingdom of Saudi Arabia; UAE, United Arab Emirates; USA, United States of America.

Processing	Reference	Country	Topic
Pasteurization	Zhang et al., 2020 [7]	China	Fouling characterization
	Lajnaf et al., 2020 [8]	Tunisia	Foaming properties
	Li et al., 2020 [9]	China	Protein profile
	Yehia et al., 2020 [10]	KSA	Heat-resistant Staphylococcus aureus
	Bragason et al., 2020 [11]	Ethiopia	Antibacterial properties
Fermentation	Gammoh et al., 2020 [12]	Jordan	Modification of functional properties
	Sobti et al., 2021 [13]	UAE	Effect of pectin and alginate
	Mortazavi et al., 2021 [14]	Iran	Enrichment of fermented milk with pomegranate peel
	Zhadyra et al., 2021 [15]	China	Microflora diversity
	Sharma et al., 2021 [16]	KSA	Probiotic properties
	Ayyash et al., 2021 [17]	UAE	Exopolysaccharide impact
	Soleymanzadeh, 2019 [18]	Iran	Novel β-casein in fermented milk
	Edalati et al., 2019 [19]	Iran	Antagonistic effects of probiotic bacteria
Cheese	Mbye et al., 2020 [20]	UAE	Physicochemical properties, sensory quality, and coagulation behavior
	Belkheir et al., 2020 [21]	Algeria	Effect of starter on volatile and sensory profiles
	El-Hatmi et al., 2020 [22]	Tunisia	Cheese fortification by Allium roseum
Spray-dried and freeze-dried	Perusko et al., 2021 [23]	Serbia	Maillard reaction products
	Ho et al., 2019 [24]	Australia	Physicochemical properties with accelerated storage
	Deshval et al., 2020 [25]	India	Functional and morphological properties
	Zouari et al., 2020 [26]	Tunisia	Physical and biochemical properties
	Zouari et al., 2020 [27]	Tunisia	Microstructure and chemical composition
Yoghurt	Kamal-Eldin et al., 2020 [28]	UAE	Properties of mixed camel/cow yoghurt
	Buchilina and Aryana, 2021 [29]	USA	Yoghurt with monk fruit
	Atwaa et al., 2020 [30]	Egypt	Production of stirred camel yogurt
	Chen et al., 2019 [31]	China	Trisodium citrate and transglutaminase treatment of acid gel
Cream	Kashaninejad and Razavi, 2020 [32]	Iran	Properties and color