Nonthermal Preservation of Camel Milk: Comparative Insights Into Electromagnetic and Microwave Processing

Camel milk is valued for its distinctive nutritional profile and potential therapeutic benefits, yet its rapid spoilage due to high microbial susceptibility limits its commercial potential. Conventional thermal pasteurization ensures microbial safety but compromises heat‐sensitive nutrients and bioactive compounds. This study investigates electromagnetic (EM) field (850 mT, 3 min) and microwave (MW, 250 W, 30 s) treatments as nonthermal preservation strategies, with thermally pasteurized camel milk (TCM) as a benchmark. The treatments were evaluated for microbial inhibition, nutrient retention, protein integrity, vitamin and bioactive protein preservation, lipid oxidation, and sensory quality. EM processing achieved substantial microbial reduction while maintaining superior retention of proteins, carbohydrates, minerals, and immune‐active proteins compared with MW and TCM. Structural analyses confirmed minimal protein denaturation and oxidative damage under EM treatment. MW treatment provided significant microbial inactivation but induced greater nutrient loss. Sensory evaluation favored EM‐treated milk for taste and acceptability. Both EM and MW extended refrigerated shelf life, meeting microbial safety thresholds. These findings establish EM treatment as a promising, scalable nonthermal preservation technology that enhances microbial safety without compromising the nutritional and functional quality of camel milk, supporting its potential in functional dairy markets.