Kefir-fermented camel milk: physicochemical characteristics, sensory evaluation, and consumer behavior in Morocco
Year: 2026
Type: article
Abstract: Although camel milk is generally acknowledged for its nutritional content and medicinal effects, the processing technology and consumer acceptability of its fermented products remain to be improved. This study aimed to evaluate Moroccan consumers’ perception of and intention to consume camel milk fermented with kefir grains and investigate the effect of enrichment with natural date extract on the physicochemical and sensory characteristics of the product. A survey was conducted with 1,009 participants from different regions of Morocco to study consumption habits, knowledge of fermented camel milk products, and the intention to consume kefir-fermented camel milk. In parallel, camel milk formulations fermented with kefir grains, unflavored, flavored with sucrose, and enriched with date extract were developed and characterized through physicochemical analyses, sensory acceptance, and preference tests. Both flavored formulations were standardized to the same soluble solids content (8.13 °Brix), ensuring comparable sweetness during physicochemical and sensory evaluation. The results indicated that information on nutritional benefits positively influenced consumption intention. Enrichment with date extract significantly modified the physicochemical characteristics and improved sensory acceptability compared with that of the sucrose-flavored formulation. These findings indicate that date extract can be used to modify the physicochemical characteristics and improve the sensory acceptance of camel milk kefir while contributing to the valorization of local agri-food resources.
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,353
OpenAlex ID: W7225268527