Camel Milk Yoghurt: Nutritional Properties, Processing Challenges, and Emerging Market Potential

Camel milk yoghurt has emerged as a promising alternative for individuals with lactose intolerance due to its distinctive nutritional profile, hypoallergenic properties, and superior digestibility compared to traditional dairy products. Fermentation can reduce residual lactose to below 0.5%, a level generally tolerated by lactase non-persistent individuals, while enhancing bioactive compounds with antioxidant, anti-inflammatory, and potential metabolic health benefits. However, processing challenges such as weak gel formation, extended fermentation times (>16 hours), and high syneresis limit large-scale industrial production. This review synthesizes findings from studies published between 2010 and 2025 (n = 112), covering camel milk composition, technological approaches to improve yoghurt structure, sensory attributes, and market dynamics. Global camel dairy is projected to grow at a CAGR of 6.5% from USD 7.17 billion in 2023 to USD 12.65 billion by 2032, with yoghurt representing a niche but expanding segment. Market opportunities are emerging in the Middle East, North Africa, and East Africa where camel dairy is traditionally consumed, whereas adoption in Europe and North America remains constrained by unfamiliar sensory characteristics and higher retail prices. Future research should prioritize clinical validation of health benefits, optimization of starter cultures and stabilizers, and targeted marketing strategies to enhance consumer acceptance.