# Camel Milk Products To Last Twice As Long As Bikaner Veterinary University Secures Patent For Revolutionary Preservation Technology

> Scientists at the Rajasthan Veterinary and Animal Sciences University in Bikaner have secured a patent from the Indian government for a breakthrough technology that doubles the shelf life of camel milk products and enhances their nutritional value.

**Type:** article · **Category:** Rajasthan · **Published:** 2026-09-27 · **Source:** TrendKia
**Canonical:** https://trendkia.com/en/rajasthan/untani-ke-dudha-se-bane-utpadon-ki-shelpha-laipha-hogi-doguni-bikaner-ke-pashu-chikitsa-vishvavidyalaya-ki-petenta-takanika-se-cha-39304 · **Language:** English
**Tags:** Camel Milk, Bikaner University, Dairy Technology, Animal Husbandry, Patented Technology, Rajasthan News

A pioneering scientific achievement is set to transform the dairy sector in Rajasthan as researchers at the Rajasthan Veterinary and Animal Sciences University, located in Bikaner, have secured a prestigious patent from the Government of India. Developed under the university's Indigenous Milk Product Project, this innovative research focuses on enhancing the nutritional quality, production capacity, and market longevity of products derived from camel milk. The technology addresses one of the most critical challenges in the distribution of camel milk, which is its highly perishable nature, opening up new avenues for dairy processing and commercialization.

At the heart of this patented scientific advancement is a specialized process targeting casein protein, a primary protein found in camel milk. According to Dr. Rajkumar Berwal, a leading researcher associated with this project, the scientific team successfully converted camel milk's casein protein into a high-quality powder form. This powder was then subjected to a controlled hydrolysis process using a combination of ultrasonic waves and specific enzymes. By precisely manipulating the structural configuration of the protein, the researchers were able to significantly alter and improve the physical and chemical characteristics of the milk products created from it.

## How Ultrasonic Waves and Enzymes Enhance Dairy Yield
The integration of ultrasonic technology and enzymatic hydrolysis has yielded remarkable results in terms of both nutritional profiling and manufacturing productivity. The research demonstrated that this controlled modification of casein protein not only preserves the essential nutrients inherent in camel milk but actually enhances its overall nutritional value. Furthermore, the manufacturing yield of various dairy products developed through this method saw a substantial increase. This means dairy processors can now produce a larger quantity of high-quality camel milk products from the same volume of raw milk, maximizing efficiency and reducing waste.

## Solving the Logistics Challenge by Doubling Shelf Life
Perhaps the most commercially viable outcome of this patented research is the dramatic extension of the products' shelf life. Dr. Rajkumar Berwal highlighted that the camel milk products developed using this novel enzymatic and ultrasonic method remain fresh for twice as long as conventionally processed dairy products. This doubling of the preservation period addresses a major bottleneck for the camel dairy industry, where rapid spoilage has historically restricted sales to local, immediate markets. With a significantly longer shelf life, these specialized products can now withstand extended transportation periods, allowing producers to target distant urban markets and regional distribution centers without the fear of premature spoilage.

## An Economic Lifeline for Camel Breeders in Rajasthan
This technological milestone holds immense socio-economic promise for the traditional camel-rearing communities and pastoralists of Rajasthan. For generations, camel husbandry has been a cultural and economic pillar in the arid regions of the state. However, the lack of sustainable market links for camel milk has often limited the income potential of these farmers. By establishing a scientific framework for creating stable, long-lasting, and highly nutritious camel milk derivatives, this university-led initiative paves the way for a robust commercial dairy ecosystem. This breakthrough not only validates the academic efforts of the Bikaner-based institution but also offers a practical, scalable model to boost the rural economy of Rajasthan by turning camel milk into a highly profitable commodity.

## What this means for you
This patented preservation technology will bridge the gap between local camel breeders and the mainstream commercial market.

- **Dairy Sector Impact:** The availability of highly nutritious, value-added camel milk products will increase across retail markets in India. This means health-conscious consumers can access safe dairy alternatives with ease.
- **In Rajasthan:** Traditional camel-rearing communities in the state's arid regions will see a direct boost in their household income. The doubled shelf life ensures their produce can safely reach large processing units and distant cities without spoiling.

## Why this happened
The development was driven by the persistent challenge of rapid spoilage in camel milk, which historically restricted its economic potential for farmers.

- **Controlled Protein Modification:** Scientists utilized ultrasonic waves and targeted enzymes to alter the molecular structure of casein protein. This controlled hydrolysis improves the durability and texture of the resulting products.
- **Addressing Market Access:** Because raw camel milk spoils quickly, breeders lacked access to distant urban consumers. The research project aimed specifically to solve this physical limitation.
- **Focus on Indigenous Produce:** The research was executed under the university's Indigenous Milk Product Project. This government-supported initiative seeks to maximize the commercial viability of local dairy resources.

## Questions & Answers

### 1. Which institution developed this new patented technology for camel milk?
It was developed by scientists at the Rajasthan Veterinary and Animal Sciences University, located in Bikaner, under the Indigenous Milk Product Project.

### 2. What is the main commercial benefit of this patented camel milk technology?
The technology doubles the shelf life of products made from camel milk, making them easier to store, transport, and distribute to distant markets.

### 3. How did the researchers modify the camel milk protein?
The scientists used ultrasonic waves and enzymes to perform a controlled hydrolysis process on the casein protein powder extracted from camel milk.

### 4. Who will benefit the most from this scientific breakthrough?
Camel-rearing farmers and pastoralists in Rajasthan will benefit greatly, as they can now sell more durable, high-yield camel milk products for better income.

### 5. Did this research receive official government recognition?
Yes, the Indian government has officially granted a patent to this research technology.

## Inspiration & Lessons
The success of this scientific endeavor highlights how targeted academic research can directly uplift traditional rural communities.

- **Value Addition is Key:** Raw materials often face logistical limits, but converting them into stable, value-added products unlocks global market potential.
- **Interdisciplinary Innovation:** Combining physics with biochemistry can solve deep-rooted agricultural and dairy processing challenges.
- **Focusing on Local Strengths:** Rather than mimicking foreign dairy models, leveraging local resources like camel milk can create a unique, highly profitable niche.

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