This study aimed to evaluate the effect of various heating temperatures on the antioxidant activities of camel milk caseins. The samples were processed with three different heat treatments: Pasteurization at low and high temperatures and boiling. Fresh camel milk (unheated) was used as a control. Camel milk caseins were separated by fast ion exchange liquid chromatography (FPLC) and identified by the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS page). The antioxidant activities of caseins were measu- red by three different in vitro methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2, 2’-azino-bis (3-ethylbenzthiazoline-6-sulfonate) (ABTS) radical scavenging activity and ferric reducing power assay (FRAP). The antioxidant activity evaluated by the DPPH assay decreased significantly (p

Camel milk transformation into cheese remains an objective to be improved today. This study aimed to improve camel milk clotting using a crude extract from green pods of carob as a substitute for commercial rennet. The composition of the crude carob extract was determined for dry matter and protein content. Milk clotting conditions were studied at different temperatures, pH and CaCl2 concentrations. Milk clotting properties were assessed by milk clotting activity, specific activity and proteolytic activity. Enzymatic hydrolysis of camel milk caseins by crude carob extract and its inhibition were demonstrated by SDS-polyacrylamide gel electrophoresis. Crude carob extract analysis showed a protein and dry matter content of 23.26±0.5 mg/ml and 30.66±0.5 g/l, respectively. Optimal milk clotting activity was observed at 53.6 °C, pH 4.5, and 0.09 M CaCl2. The crude carob extract showed a high milk clotting activity (4.97 U/ml) and a low proteolytic activity (0.04U/ml) with camel milk. The cheese yield of curd produced from camel milk using crude carob extract was the highest (23.95%) compared with that of Camel chymosin (20.5%). The high ratio of milk-clotting to proteolytic activity shows the potential of this extract as a substitute for commercial rennet in the dairy industry.

Le lait de chamelle possède des caractéristiques uniques qui influencent sa transformation en produits laitiers, tels que le fromage et le yaourt. Cependant, la production de ces produits reste limitée en raison des défis technologiques liés à la coagulation et à la texture. Des recherches récentes ont montré que l’incorporation de plantes, sous forme d’additifs ou de coagulants, peut contribuer à surmonter ces obstacles. En effet, les extraits végétaux et les huiles essentielles ont démontré leur potentiel à améliorer la qualité du fromage au lait de chamelle. Par ailleurs, l’enrichissement du yaourt avec des végétaux (fruits et légumes), sous différentes formes (frais, poudre, jus, extrait, purée…) se révèle être une approche efficace pour renforcer sa composition. En outre, ces végétaux offrent non seulement des avantages nutritionnels, mais améliorent également les propriétés sensorielles et rhéologiques des produits laitiers. Ces approches offrent des perspectives prometteuses pour diversifier et valoriser les produits laitiers issus du lait de chamelle, surtout dans les régions arides où cette ressource est abondante. L’innovation dans ce domaine pourrait jouer un rôle clé dans l’expansion de ces produits sur le marché mondial tout en répondant à la demande croissante pour des aliments naturels et fonctionnels.

This study examined the biological activity of camel milk (CM), control yogurt (YC), and carob-fortified yogurts (YPC and YSC) as fermented dairy-based functional formulations, using human colorectal adenocarcinoma HCT-8 cells. Cells were exposed to 10, 25, and 50 µg/mL for 24 h, and metabolic activity (MTT), intracellular reactive oxygen species (ROS; DCFDA), autophagic activity (Cyto-ID^®), and cell migration (wound-healing assay) were evaluated. All formulations induced a moderate, dose-dependent reduction in metabolic activity without significant differences among treatments. At 50 µg/mL, carob-fortified yogurts produced a stronger increase in ROS, accompanied by early and sustained accumulation of autophagy-associated vesicles, suggesting enhanced redox-sensitive stress signaling. In contrast, CM and non-fortified yogurt more effectively limited cell migratory behavior, whereas carob-fortified samples allowed partial wound closure. These findings highlight that fortification and fermentation modulate distinct cellular pathways, with carob primarily influencing oxidative stress–autophagy responses and non-fortified yogurt exerting stronger effects on motility-related processes. Overall, camel milk–based yogurt represents a relevant food matrix for delivering bioactives with potential relevance for the modulation of colorectal cancer-related cellular processes and diet-associated disease prevention.