Benha Agriculture Students Innovate Fermented Camel Milk Beverage

On July 7, 2026, students from the Department of Food Science at the Faculty of Agriculture in Moshtohor, Benha University, succeeded in developing an innovative fermented dairy drink based on camel milk, enriched with natural ingredients. The research project aims to introduce a functional food product that combines health benefits with nutritional quality, with potential for marketing in local markets.
The students fortified camel milk with pomegranate molasses, doum fruit, hibiscus, and beetroot, while using stevia as a natural sweetener. This enhanced the nutritional value and improved the sensory properties of the drink without compromising its quality.
A comprehensive evaluation was conducted to assess the product's physical, chemical, microbiological, and sensory aspects. Results showed significant improvements in texture and flavor, alongside higher nutritional value and greater consumer acceptance compared to traditional formulations.
The students explained that the project aligns with the global trend toward producing functional foods that boost immunity and help prevent diseases. Camel milk was chosen for its distinctive nutritional properties, including high‑quality proteins, bioactive compounds, and essential nutrients with multiple health benefits.
The product was named “Nova”, symbolizing innovation and a new generation of healthy beverages. It is packaged in 165 ml bottles, with a production cost of approximately EGP 25 per unit, enhancing its potential for marketing as an innovative food product that meets the needs of health‑conscious consumers.
The team emphasized that the project reflects the role of scientific research in transforming innovative ideas into practical products, while utilizing local natural resources to support the food industry and create added value for the national economy.
The project team included: Ahmed Shaaban, Eman Mohamed, Shaimaa Mansour, Menna Allah Mahrous, and Hager Farghaly, under the supervision of Dr. Atallah Abdel‑Razek, Department of Food Science, Faculty of Agriculture, Moshtohor.