Specific properties of camel milk and milk products

Abstract

Since 3500-2800 BC milk from different animals like cow, goat, rein deer, horse buffalo, and camel has been a source of nutrition for men in different part of the world. Three camel spesies belong to the camelus genus; Camelus bactrianus (the domestic Bactrian camel), Camelus dromedaries (the dromedary camel), and Camelus ferus (the wild Bactrian camel). During the history camel milk has had an important role in preventing malnutrition in poor countries where the camel is one of the few animals that are able to survive. Untreated milk that is consumed may cause diseases including diarrhea, food poisoning, diptheria, typhoid fever and tuberculosis. The purpose of pasteurization is to increase safety, quality and shelf life of the milk. Whey proteins are more heat stable in camel milk compared to cow and buffalo. The content of vitamin C is 4-6 times higher in camel milk compared to cow milk and is an important vitamin supplement in desert areas. Research has reported that heat treatment cause loss vitamin C, IgG, lactoferrin and lactoperoxidase. Bioactive substances are naturally occurring components in the camel milk and are assumed to have health benefits. The balance between the required pasteurization of camel milk and the many health favourable properties is a challenge. Today one of the largest camel dairy farms is located in Dubai and holds 2200 camels and camel milk can be purchased in gulf countries, America and some African countries.