Impact of Storage Conditions on the Quality of Raw Camel Milk

Yu-huan Wang1, Tana Wuren2, Bin-tao Zhai3, Demtu Er4, Hui Yang1,*
Author Information & Copyright
1College of Basic Medical Science, Qinghai University, Qinghai, Xining 810016, China.
2Research center for high altitude medicine, Qinghai University, Qinghai, Xining 810016, China.
3Key Laboratory of Veterinary Pharmaceutical Development, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Gansu, Lanzhou 730050, China.
4College of Veterinary Medicine, Inner Mongolia Agricultural University, Inner Mongolia, Hohhot, 010018, China.
*Corresponding Author: Hui Yang. E-mail:

© Copyright 2024 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Apr 03, 2024 ; Revised: Jun 01, 2024 ; Accepted: Jun 24, 2024

Published Online: Jul 09, 2024


The preservation and transportation of raw camel milk are essential for the maintenance of its molecular biological activity. Prolonged storage periods and improper storage temperatures can diminish both the nutritional value and biological functionality of its constituent molecules. This study examines the effects of storage conditions on commercially sourced Bactrian camel milk from Delingha City, Qinghai Province, China. Results indicate that the levels of protein, amino acids, fats, and fatty acids in camel milk stored in a 4 ℃ milk tanker truck decrease progressively over a period of 0 to 7 days. Microbial analysis indicates a shift in microbial composition over time, characterized by a notable rise in Psychrobacter and a marked decline in Kocuria. These alterations in microbial populations result in the degradation of various components. Drawing on previous research, this study underscores the unsuitability of transporting camel milk over long distances in 4 ℃ Celsius milk tankers to preserve the quality and nutritional integrity of the product.

Keywords: raw camel milk; nutrition; preservation; transportation; microbial populations