Potential of using camel milk for ice cream making

Ice-creams variants like chocolate, dry fruit, pineapple, rose-petal, strawberry and vanilla were developed and standardised in the laboratory using different combination of camel and cow milk as an experimental samples and cow milk as a control sample. Results indicated great potential of camel milk in the field of ice-cream development for economic and nutrition security. Value addition of camel milk in the form of ice- cream may open up new frontiers and camel milk production in India.