A research team from the Veterinary University in Bikaner has achieved a major milestone in dairy science by unlocking new functional applications for camel milk. The innovative method developed by the university scientists has officially secured a patent from the Government of India. This cutting edge technique enhances the bioactivity and hydrolysed protein potency of camel milk, opening fresh possibilities for creating fortified dairy products with vastly superior nutritional profiles.
Extending Freshness And Enhancing Nutrients
Providing details on the scientific breakthrough, Dr. R K Berwal, Head of the Department of Livestock Products Technology, shared that this milestone was accomplished through research conducted by doctoral scholar Dr. Anita Tanwar. The investigation focused on enhancing the functional attributes and bioactive potency of camel milk protein hydrolysate. Casein forms roughly 80 percent of the overall protein content in camel milk, with beta casein occurring in dominant proportions. By hydrolysing the specially processed casein powder, researchers succeeded in boosting its bioactive performance. When blended into conventional dairy items, this powder markedly multiplies the overall yield, nutritional value, and preservation longevity. Dairy goods enriched with this component remain fresh for prolonged periods while delivering substantially richer protein content to consumers.
Moving Toward Commercial Production
Following the successful validation and patent grant, the department is currently structuring steps to transition the technology from the laboratory into commercial manufacturing. The primary vision of the institution is to ensure that academic findings produce tangible public utility rather than remaining confined to research archives. By collaborating with dairy enterprises and exploring mass production channels, the university intends to introduce this nutrient dense formulation to the broader consumer market.
Therapeutic Value And Human Health Impact
Congratulating the team on this remarkable achievement, Dr. Sumant Vyas, Vice-Chancellor of the Veterinary University, termed the milestone a proud chapter for the institution. He remarked that this accomplishment will dramatically elevate the future utility and demand for camel milk across agricultural and nutritional sectors. Camel milk already enjoys wide recognition for its natural therapeutic properties and potential to counter several illnesses. Integrating this bioactive powder into wider dairy offerings promises to exert a beneficial effect on public health while expanding the commercial footprint of camel milk products.
