'New' lactic acid bacteria can make African camel milk safe
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 of Denmark, have managed to find a way of making the milk safer. The research was conducted in partnership with the University of Copenhagen, food ingredient producer Chr. Hansen and Haramaya University in Ethiopia. It was partly funded by Denmark's development cooperation programme, DANIDA.
The researchers have isolated new strains of lactic acid bacteria from raw camel milk, which can be used in a starter culture that both acidifies the milk and kills off even very large amounts of various disease-causing microorganisms in the milk. To the researchers' knowledge, this is the first time research has shown that these bacteria can be used to make camel milk products safer to consume.
Read the full article: https://www.sciencedaily.com/releases/2020/09/200922112255.htm