Camel milk is gaining global attention as a natural functional food due to its unique nutritional components and bioactive substances. However,during transportation and storage,the quality of camel milk is significantly susceptible to various environmental factors. This review systematically analyzes the mechanisms by which factors such as temperature,time,microorganisms,freeze-thaw cycles,light,transportation oscillation,sanitary conditions,and transportation equipment affect camel milk quality. Existing studies indicate that improper temperature control accelerates microbial proliferation and physicochemical deterioration; prolonged storage time leads to a decrease in pH value,fat rising,and protein hydrolysis; psychrophilic bacteria and other microorganisms remain active under refrigeration conditions,causing fat and protein decomposition; repeated freeze-thaw cycles promote an increase in total bacterial count; light exposure induces fat oxidation and protein denaturation; transportation oscillation disrupts the emulsion system and activates lipase activity; and inadequate sanitary conditions and transportation equipment increase the risk of microbial contamination. Currently,standards for camel milk transportation and storage remain primarily at regional and industry levels,with no unified national standard established. Future research should strengthen studies on multi-factor synergistic effects,develop intelligent monitoring methods based on technologies such as the Internet of Things and big data,and optimize storage and transportation parameters as well as cold chain facilities,thereby providing a theoretical basis for ensuring camel milk quality,improving the standard system,and promoting the high-quality development of the camel milk industry.
HUANG Xinhong
,
FU Xiaofeng
,
ZHANG Liru
,
ZHANG Zongjie
,
TAI Yanjie
,
SHI Gang
,
ZHANG Lianchao
. Analysis of Influencing Factors and Control Strategies for Quality Deterioration of Camel Milk During Transportation and Storage[J]. China Dairy, 2026
, 0(5)
: 127
-134
.
DOI: 10.12377/1671-4393.26.05.18
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