One of the last type of milk added in Codex Alimernarius was camel milk. Yet, traditionally it is known that camel milk was consumed, almost since longer time than milk from other dairy animals. But, its became treated at industrial scale only recently. So camel milk is still shared between traditional and modern way. Traditionally in desert and arid zone, camel milk was one of available type of milk and mainly consumed raw just after milking. On this basis, century, one of the first country engaged in the modernization of the camel milk production and processing was the Soviet Union- camel milk was used in sanatoriums, and for that the authorities created standards and even processed pasteurized milk. However, their approach used same conditions and parameters than for cow milk. Some scientists tried to prove that camel milk was different matrix than cow milk, but the soviet machine didn't take in account it. In years 80 more scientific studies proved that camel milk was quite different matrix. and so, need specific approach and 1undamental deep investigations. Nowadays at the world level. camel milk is still mainly consumed raw, or fermented (traditional and yogurt like), but also occasionally under ice-cream, cheese, freeze dried milk, butter and even chocolate. Traditionally camel milk called "fresh" has shelf-life of only few hours, one day, maximum in certain conditions. For producing at industrial scale, camel milk needs to have longer shelf­life. The classical way is thermic treatment, but in which conditions? For cow milk, conditions were described for Jong time, but still some novelty appeared. Pasteurization is achieved at 72-80°C for 15-30 minutes and UHT treatment at 102-140°C for 2-10 seconds. Such conditions applied to camel milk provoke regularly troubles like taste change (after some pasteurizations) or separation into 2 phases (after UHT processing). The control and adaptation of parameters to camel milk composition (indicators of pasteurization, h