January , 01 , 1970

6 Surprising Benefits of Camel Milk (And 3 Downsides)

For centuries, camel milk has been an important source of nutrition for nomadic cultures in harsh environments like deserts.  It’s now commercially produced and sold in many countries, as well as available online in powdered and frozen versions. With cow’s and various plant- and animal-based milks readily at your disposal, you may wonder why some people choose camel milk.  Here are 6 benefits of camel milk — and 3 downsides.   <h2> </h2> 1. Rich in Nutrients Camel milk is rich in many nutrients that are important for overall health.  When it comes to calorie, protein, and carb content, camel milk is comparable to whole cow’s milk. However, it’s lower in <a href="https://www.healthline.com/nutrition/saturated-fat-good-or-bad">saturated fat</a> and offers more vitamin C, B vitamins, calcium, iron, and potassium (<a href="https://fdc.nal.usda.gov/fdc-app.html#/food-details/336070/nutrients" rel="noopener noreferrer" target="_blank">1Trusted Source</a>, <a href="https://nutritiondata.self.com/facts/custom/3131418/2" rel="noopener noreferrer" target="_blank">2</a>). It’s also a good source of healthy fats, such as long-chain fatty acids, linoleic acid, and unsaturated fatty acids, which may support brain and heart health (<a href="http://www.wjpsonline.org/admin/uploads/tCQEW6.pdf" rel="noopener noreferrer" target="_blank">3</a>, <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5445635/" rel="noopener noreferrer" target="_blank">4Trusted Source</a>).  One-half cup (120 ml) of camel milk contains the following nutrients (<a href="https://nutritiondata.self.com/facts/custom/3131418/2" rel="noopener noreferrer" target="_blank">2</a>): <ul> <li>Calories: 50</li> <li>Protein: 3 grams</li> <li>Fat: 3 grams</li> <li>Carbs: 5 grams</li> <li>Thiamine: 29% of the Daily Value (DV)</li> <li>Riboflavin: 8% of the DV</li> <li>Calcium: 16% of the DV</li> <li>Potassium: 6% of the DV</li> <li>Phosphorus: 6% of the DV</li> <li>Vitamin C: 5% of the DV</li> </ul> 2- May be a better obtion for people with lactose intolerance or milk allergy <a href="https://www.healthline.com/nutrition/lactose-intolerance-101">Lactose intolerance</a> is a common condition caused by a deficiency of lactase, the enzyme needed to digest the sugar in dairy known as lactose. It can cause bloating, diarrhea, and abdominal pain after consumption of dairy products (<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4586575/" rel="noopener noreferrer" target="_blank">5Trusted Source</a>).  Camel milk contains less lactose than cow’s milk, making it more tolerable for many people with lactose intolerance.  One study in 25 people with this condition found that only 2 participants had a mild reaction to roughly 1 cup (250 ml) of camel milk, while the rest were unaffected (<a href="https://www.ncbi.nlm.nih.gov/pubmed/20857626/" rel="noopener noreferrer" target="_blank">6Trusted Source</a>, <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4700900/" rel="noopener noreferrer" target="_blank">7Trusted Source</a>). Camel milk also has a different protein profile than cow’s milk and appears to be better tolerated by those with an <a href="https://www.healthline.com/nutrition/common-food-allergies">allergy</a> to cow’s milk (<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/" rel="noopener noreferrer" target="_blank">8Trusted Source</a>, <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4627205/" rel="noopener noreferrer" target="_blank">9Trusted Source</a>). One study in 35 children ages 4 months to 10.5 years old with cow’s milk allergy noted that only 20% were sensitive to camel milk through a skin-prick test (<a href="https://www.ncbi.nlm.nih.gov/pubmed/21703103/" rel="noopener noreferrer" target="_blank">10Trusted Source</a>, <a href="https://www.ncbi.nlm.nih.gov/pubmed/16382703" rel="noopener noreferrer" target="_blank">11Trusted Source</a>). What’s more, camel milk has been used to treat diarrhea caused by rotavirus for hundreds of years. Research suggests that the milk contains antibodies that help treat this diarrheal disease, which is especially common in children (<a href="https://www.ncbi.nlm.nih.gov/pubmed/23484237" rel="noopener noreferrer" target="_blank">12Trusted Source</a>). Check out more information <a href="https://www.healthline.com/nutrition/camel-milk-benefits#TOC_TITLE_HDR_3">here</a> <div> </div>

January , 01 , 1970

Would you drink camel milk?

Would you switch to drinking camel milk? Australia's growing number of camel farmers are hoping to persuade you. According to BBC: It's not unusual for the owners of a small, close-knit business to treat their workers as an extension of their family. Of course those members of staff aren't usually of the four-legged, one-humped variety. Lauren Brisbane is the owner of QCamel, Australia's only certified organic commercial camel milk dairy. Camel milk production has become one of Australia's emerging agricultural industries, as demand for the product grows both locally and internationally. However, Lauren says her family-owned and run operation isn't driven by commercial influences - it's motivated by love. "We have a different philosophy in how we run our dairy," she says of the Queensland-based farm. <img alt="Lauren Brisbane" src="https://ichef.bbci.co.uk/news/976/cpsprodpb/FA66/production/_107820146_laurenbrisbane.jpg" style="height:549px; width:976px" />IMAGE COPYRIGHTQCAMEL image captionLauren Brisbane is evangelical about camels and their milk "It is paramount when running a happy and healthy camel dairy to really understand and respect the camels. We see them as our family members and fellow members of staff, rather than just stock or machinery. "They're like people, they've all got a different personality. They're gentle souls, kind and loving, and just so intelligent. You can sit and talk to them about what's going on, and they completely understand.   <a href="https://www.bbc.com/news/business-48935371">Check full Article</a>

January , 01 , 1970

Is camel milk the new super food or food safety roulette?

Always in the quest to find the magic bullet of health, some U.S. consumers are turning to it as the latest answer to better health. Some are going so far as touting it as the new “super food.” “Trending” is another way to describe it. According to FSN Its rise in popularity can be attributed to the perceived health benefits of camel milk. And because it doesn’t contain certain proteins that cause milk allergies, people who can’t drink cows milk can sometimes drink camel milk without having digestive problems. According to the Australian Camel Industry Association, camel milk has five times the vitamin C and 10 times the iron compared to cow’s milk. <a href="https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.1984.tb13200.x">In a study</a> of the chemical composition and nutritional quality of camel’s milk, researchers found levels of sodium, potassium, zinc, iron, copper, manganese, niacin and Vitamin C were higher than in cows milk, while levels of thiamin, riboflavin, folacin, vitamin Bt12, pantothenic acid, vitamin A, lysine and tryptophan were relatively lower than those of cow milk. A report on FoodSafetyHelpline says camel milk is low in fat but has a high percentage of unsaturated fatty acids. In addition, components like long chain immunoglobulins are found in the milk, which some people say helps boost immunity in those who drink it. “From all the data presented it is clear that the camel produces a nutritious milk for human consumption,” according to a report from the <a href="http://www.fao.org/docrep/003/x6528e/X6528E03.htm">Food and Agriculture Organization of the United Nations</a> (FOA). However, the FOA data does not show a difference between camels milk and cows milk in terms of specific health claims by proponents. Federal law in the United States prohibits food producers, including milk producers, from making medical claims about their products. It is also against the law for producers to disseminate consumer testimonials about specific health benefits of the products. Such claims move products out of the food category and into the drug category of the Food and Drug Administration’s jurisdiction. Producers seeking FDA approval for products claimed to have specific medical or health benefits must prove those claims with research and testing data that has been peer reviewed and met other requirements to ensure safety and effectiveness. Where can I buy it? For the most part, camel milk is sold online in the United States, delivered to customers frozen via Fed Ex. However, in some cases it’s distributed direct to the customer. And some specialty stores sell it. In California, it’s  sold at nine Lassens stores and the marketing director said people can special order it at stores that don’t carry it. A google search will lead a consumer to an array additional sources. What does it taste like? Descriptions about its taste vary. Some say camel milk is sweet and delicious. Others say it tastes good but has a hint of salty flavor. Others say you start with just a shot glass to get used to it and then proceed to the point where you can drink all you want. Others say it tastes horrible. And still others say it tastes like milk, adding that’s because it is milk. Of course, when it comes to any kind of milk, a lot of the taste depends on what the animal is eating and how it’s cared for. And also, taste can be impacted by how sanitary the milking operation, processing and storage facilities are. In addition to raw, pasteurized and powdered forms, camel milk is also used to make products such asa dietary fat referred to as hump fat, fermented kefir, soap, lip balm, lotions, bath soaps, facial washes, face masques and bath bombs. Supply and demand in the U.S. The supply in the United States is limited for a variety of reasons: As a starter, it’s not something the U.S. consumer if familiar with. Then, too, there aren’t many camel dairies in the country, and those, for the most part, are small — very small.  One in Ohio has only two camels. Price also enters into the picture. Frozen camel milk is generally going for about $8 per pint, far more than $3.50 for a gallon (8 pints) of whole cow’s milk. That’s not surprising considering that a camel will produce about only about 2 gallons a day compared with 8 to 12 gallons a day that a daily cow produces. Some people conjecture that camel milk hasn’t garnered much attention in the United States because camels are considered animals from “under-developed countries.” However, an earlier form of the camel used to live in the American West, Canada and South America. For unknown reasons, it became extinct more than 10,000 years ago. Some scientists say the animals migrated across the land bridge to Asia when the continents were joined. Is camel milk legal in the United States? In 2012, the Food and Drug Administration ruled that camel milk could be sold in the United States. But for sales to be legal, they must comply with the same state licensing requirements as other dairies in their state, with all of the necessary food safety and health standards in place. For the most part, those standards require milk to be pasteurized, which involves heating it to 166 degrees F for 15 seconds, according to public health officials. Pasteurization kills viruses, parasites and bacterial pathogens such as E. coli, Listeria, Salmonella and Campylobacter. These pathogens can cause serious illnesses, among them kidney failure and even death. High risk groups more likely to develop life-threatening illnesses are young children, pregnant women, old people, and other people with compromised immune systems, among them are cancer patients, HIV-positive patients, and transplant recipients. Raw milk, regardless of the animal On a national level, the  FDA prohibits the distribution or sale of raw  milk — milk that hasn’t been pasteurized — across state lines. <a href="https://milk.procon.org/view.resource.php?resourceID=005192">As of April 2016</a>, 13 states allow raw milk to be sold in stores as long as it meets state standards. Seventeen states allow raw milk sales on the farms where it was produced — again, as long as it meets state standards — and eight states allow acquisition of raw milk only through a herdsman-share agreement. Under that sort of arrangement, which is often referred to a “loophole” by public health officials, people pay for shares of an animal or herd and therefore aren’t considered to be buying the milk. Overall, 20 states prohibit the sale of raw milk. Although raw camel milk is advertised online, including on Amazon.com, that doesn’t mean it can be sent out to anyone who orders it. Because each state has its own regulations on how raw milk can be sold and distributed, customers need to check their own states’ regulations before ordering. Meet three U.S. camel dairy farmers Camelot Dairy:  As the owner of a Colorado dairy with 130 cows, Kyle Hendrix was plenty busy. But that didn’t mean he wasn’t worried about the future. He was beginning to realize that if you aren’t shipping out huge quantities milk, “you’re a nobody.” “The guys here who are milking 2,000 cows, they’re considered small,” he said. “The business has become a vicious cycle.” Hendrix had already shown an independent streak when he left a multi-generation family beef cattle business and started a dairy farm. So it’s not all that surprising that he was open to trying something new. That “something new” turned out to be a camel dairy farm, which he aptly named Camelot Dairy. As he tells it, it was all a matter of happenstance. <img alt="" src="https://www.foodsafetynews.com/files/2018/07/Camelot-Dairy-hillside-camels-Colorado.jpeg" /> At the Camelot Dairy in Colorado, Kyle Hendrix has a herd of 100 camels. He said many of his customers are from Somalia, where camel milk is routinely consumed. Photo courtesy of Camelot Dairy It was the Christmas season, and someone in the area had brought in some camels for a nativity scene. That sparked his interest, enough so that he visited a man in Oklahoma who had been raising camels for 20 years. He was quickly sold on the idea of getting some for his farm. “It was so cool to see a herd of camels,” he said. His wife, parents and neighbors thought he was crazy when he started the camel dairy. Back then, in 2011, he had three cows, a bull and a calf.   <a href="https://www.foodsafetynews.com/2018/07/is-camel-milk-the-new-super-food-or-food-safety-roulette/">Learn more</a>

January , 01 , 1970

Camel Milk and Autism: Connecting the Genetic Dots

“Camel milk sounds weird to American ears, but camels are a domestic fact of life elsewhere. Although the US classifies them as ‘exotic” animals, they actually have early origins here; fossils have been found in Los Angeles. But the true reservoir of knowledge on camels is found in rural cultures and universities in the Middle East, Asia, and Africa,” Christina told me. Acoording to DNA Scince Got Camel Milk? In 2005, Christina met a camel at a children’s book fair in Orange County CA. Rather than hauling kids around, the animal was standing near a display of lotions and soaps made with camel milk. When the owner started to tell Christina how the milk is hypoallergenic and helps premature babies in the Middle East, she glanced over at 7-year-old Jonah. He’d already had four years of costly treatments for autism. “Might it help ‘reboot’ my son’s immune system and help his autism symptoms?” she recalls thinking, aware of a link to immune dysfunction. “Cow milk and cheese made him hand-flap and walk in circles, which he described as feeling like ‘having dirt in my brain.’ Vegan substitutes like rice, nut, or soy increased his allergic response.” Camel Crazy details Christina’s two-year journey to find the milk. Once she started giving it to Jonah, four ounces at a time, mixed in with food like cereal, his behavior changed quickly. He became calm. Inquisitive. Caring. His language became more emotional and focused. He held his head straight instead of rolling it. Eating became neat, not a mess fest. He dressed himself and began making eye contact. He even got his shoes and backpack on and was calmer in the car going to school. By the third dose, Jonah was sleeping through the night. “He became more fluid, social, and attuned. Within days he could cross the street without me holding on to him. Within weeks his skin grew smoother. The milk also reversed his skin irritation, agitation, mental distraction, hyperactivity, and stomach pain,” Christina recalled. So she did research and spread the word, first in an article – “Got Camel Milk?” – that went viral, then in a peer-reviewed case report, “Autism Spectrum Disorder Treated With Camel Milk,” published in <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3865381/">Global Advances in Health and Medicine</a>. After describing Jonah’s early difficulties, she wrote “on October 10, 2007, two weeks before my son’s tenth birthday, he drank his first half cup (4 oz) of thawed raw unheated camel milk.” The case report documents Jonah’s “sustained symptom improvements” associated with drinking half a cup a day from 2007 to 2013. Christina then began traveling the world, giving presentations on camel milk and autism, and consulting with scientists and vets. Camel Crazy details her immersion into the world of camels and ‘cameleers’, from Tuareg, Amish and Somali people in America to herders in India, Dubai and Abu Dhabi. She serves on the editorial board of the new International Journal of Camel Science. I was a beta reader for Camel Crazy and loved it. Being a nerd I searched for the science, and wasn’t disappointed. The milk indeed has some startling differences from other milks, yet tastes, Christina says, like cow’s milk. Camels drink a lot, pee a little, exhale minimal vapor, have insulating coats, and their red blood cells balloon and shrink as the water content in the bloodstream shifts. Natural selection has favored persistence of these traits that provide adaptation to heat, aridity, and exposure to intense ultraviolet radiation and choking dust. Body temperature ranges from 93.2-104°F (34–40°C). Being specifically a genetics nerd, I delved deeper into the DNA that encodes the unusual versions of proteins that might explain the magic of camel milk, as well as other details of the physiology. Much of the info below comes from the article <a href="https://www.frontiersin.org/articles/10.3389/fgene.2019.00017/full">Desert to Medicine: A Review of Camel Genomics and Therapeutic Products</a>, from three researchers at United Arab Emirates University. Fighting an Opioid Released from Casein Breakdown The first technical paper Christina found was <a href="https://www.degruyter.com/view/j/ijdhd.2005.4.2/ijdhd.2005.4.2.67/ijdhd.2005.4.2.67.xml">“The etiology of autism and camel milk as therapy</a>,” from Ben Gurion University researchers Reuven Yagil and Yosef Shabo. Parent reports inspired their work. They zeroed in on an opiate-like effect. Casein, the most abundant milk protein, breaks down into peptide pieces. And one of them, beta-casomorphin-7, is an opioid. It can slip through the “leaky gut” of a person with autism and enter the brain. Could an opiate bathing the brain affect social interactions and lack of interest in surroundings? Other breakdown peptides of casein (β-casein and no β-lactoglobulin), which are more abundant in cow’s milk, may spike milk allergies Upping Anti-Oxidants Camel milk delivers potent anti-oxidants that might temper autism symptoms, wrote King Saud University researchers Laila Al-Ayadhi and Nadra Elyass Elamin in a <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3773435/">2013 report</a>. People with autism are more sensitive to oxidative stress, which is damage from unstable forms of oxygen called oxygen free radicals. The researchers measured levels of three anti-oxidants in the blood of 60 kids with autism: superoxide dismutase, myeloperoxidase, and an enzyme needed to make glutathione. Over a two-week period, 24 children drank raw camel milk, 25 drank boiled camel milk, and 11 drank cow’s milk. The trial was double-blinded and randomized, but it wasn’t a crossover, in which each child would have had all three milk experiences. Nevertheless, raw camel milk was superior in anti-oxidant levels and a behavioral rating scale. Special Tiny Antibodies Camels share with only their camelid brethren (llamas, alpacas, vicunas, and guanacos) tiny antibodies in milk, called <a href="https://en.wikipedia.org/wiki/Single-domain_antibody">nanobodies</a>. Most antibodies have one or more Y-shaped subunits; a nanobody is one arm of one Y, the variable region that distinguishes species. A <a href="https://www.ncbi.nlm.nih.gov/pubmed/8502296">student discovered</a> camel nanobodies in a lab course at the University of Brussels in 1993, analyzing a dromedary’s blood serum. Camels make large antibodies too. Nanobodies can squeeze into places more bulbous antibodies cannot, vanquishing a wider swath of viruses and bacteria. They look strikingly like monoclonal antibodies, and so have become darlings of <a href="https://www.ablynx.com/technology-innovation/understanding-nanobodies/">pharma</a>, particularly in cancer drug discovery. A camel’s streamlined nanobodies arose from a mutation that removed the hinges that connect the Y-shaped arms of more conventional antibodies. Sometimes a mutation is a good thing! Further infection protection comes from the milk protein lactoferrin, which fights hepatitis C. Tolerating High Blood Sugar A camel-herding people in India, the <a href="https://www.ncbi.nlm.nih.gov/pubmed/21629270">Raika</a>, drink camel milk and don’t get diabetes. That’s because camels tolerate high blood glucose levels, and some of that ability seeps into their milk. P. Agrawal, at the SP Medical College, Bikaner, India and colleagues have conducted <a href="https://www.ncbi.nlm.nih.gov/pubmed/24200025">clinical trials</a> that show that camel milk decreases blood glucose and hemoglobin A1c (a three-month-measure of blood glucose), and, in people with type 1 diabetes, reduces the insulin requirement by up to 30 percent . How can camels have high blood sugar yet low HbA1C? In most animals, the beta chains of hemoglobin bind glucose at several points, upping HbA1C. This doesn’t happen in camels. If glucose binding to hemoglobin in us is like Velcro, then in camels, it’s like contact between a boot and slippery ice. Conserving Water Milk requires water, and camels are masters at conserving it. A “self-contained cooling system,” as Christina describes it, cycles body water from a camel’s nostrils to its mouth. The multi-layered eyelids and double row of eyelashes keep out blowing sand. “Their unique oval blood cells compress as camels safely dehydrate, then swell up again as they refill with water, keeping their blood flowing in extreme conditions.”   <a href="https://dnascience.plos.org/2019/11/21/camel-milk-and-autism-connecting-the-genetic-dots/">Learn more</a>

January , 01 , 1970

Camel milk chocolate: Moving from the desert to the dessert table

Like all chocolate, camel milk chocolate starts with the cocoa bean. After roasting the bean, the cocoa nib is removed from the husk and placed in a conch - a mixing machine that promotes flavour through frictional heating. Al Nassma uses only locally sourced camel milk which comes from the Camelicious camel farm across the road from the factory. Scientists say camel milk is as close as you can get to human breast milk. According to Eurone news Van Almsick explains why only powdered milk is used in the chocolate-making process. "Milk contains 90 per cent water and water doesn't go along well with the cocoa butter of the cocoa bean," he says. "Into the mix is added acacia, honey, sugar, bourbon vanilla and dollops of cocoa butter. We want to make this chocolate from top ingredients and vanilla is one of them, acacia honey another. But of course, the camel milk powder as well." Al Nassma produces on average 300kg of chocolate per day which is exported to several countries all over the globe from San Diego to Sydney. It is available in such fine food establishments as Harrods or Selfridges in London or Julius Meinl am Graben in Vienna. The company says there is now a growing market in east Asia where around 35% of their customers are based <a href="https://www.euronews.com/travel/2020/01/31/camel-milk-chocolate-moving-from-the-desert-to-the-dessert-table">Learn more</a>

January , 01 , 1970

Miraculous Properties of Camel Milk and Perspective of Modern Science

There were 19 million camel's population worldwide according to FAO statistics in which 15 million of them are in Africa and 4 million in Asia. Furthermore, it was estimated that out of this population, nearly 17 million are believed to be one-humped dromedary camels and 2 million two-humped [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref1">1</a>]. According to ClinMed international library The camel is an animal can be used for multi-purposes with high productions. In the era that deserts and global warming increasing and scarcity of food and water, camel has ability to face these problems. Despite that, camel can be extraordinary source of milk under these circumstances. In various cultures alongside its benefits as food, camel milk has a long history of use as medicine due to its therapeutic ability which attributes to its components particularly vitamin C [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref2">2</a>]. The importance of camel milk in the treatment some diseases such as; malaria, jaundice, gastrointestinal disorder and strong cough (pneumonia) [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref3">3</a>] and tuberculosis [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref4">4</a>] has been studied and confirmed. This could be due to its many essential nutritional and pharmaceutical components. For instance, presence of insulin in the camel milk could work as anti-hypoglycemic agent regulates B-cells functions [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref5">5</a>]. Camel has been mentioned in the Quran and prophets Muhammad (PBUH) sayings (hadith) in different places and mostly as miracles. For example, in the Quran Allah says in the name of Allah, the beneficent, the merciful will they regard the camels, how they are created? (surah al ghashiya, Verse 17). Narrated Abu Qilaba: "Anas said, "Some people of 'Ukl or 'Uraina tribe came to Medina and its climate did not suit them. So, the Prophet ordered them to go to the herd of (Mulch) camels and to drink their milk and urine (as a medicine). So, they went as directed and after that they became well (Sahih Bukhari, Ablutions (Wudu'), Volume 1, Book 4, Number 234). This could be an example of the miraculous benefits of camel milk at that time. Overtime science discovers more about camel milk, particularly in terms of medicinal and health benefits, and systematic review is necessary to see more profound and recent discoveries. Since there luck of recent knowledge about camel milk health benefits. Therefore, the aim of the study is to collect and thematic review of present information regarding the pharmaceutical benefits of camel milk in holy Quran and prophet Muhammed (PBUH) sayings as well as the perspective of modern science regarding medicinal benefits of camel milk. Camel milk has a normal odor, opaque white color and salty taste. The chemical composition of the milk is studies by some researchers and presented in the Table 1. Water composed camel milk by 90% and total solid is 10%, Camel milk contains high content of Iron and calcium. Camel milk content is higher in insulin, whey acidic protein, peptidoglycon recognition protein, B-lactose albumin, casein micelles, whey and Omega-7 comparing to caws milk. It has been reported that peptidoglycon recognition protein can role as anti-cancer activity against breast cancer through controlling metastasis [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref6">6</a>]. Milk fat is an important component in the milk which determines the nutritional value of milks. Camel milk has lower content of fat comparing to cow and human milk. Also, it has been reported that the fatty acids in camel mostly composed of long chain polyunsaturated fatty acids (C14-C18) than short chains (C4-C14). This could be very useful of the body health. Furthermore, camel milk fat is completely homogenized with the smallest globule's diameter around 2.99 μm which imparts a smooth texture to the milk [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref7">7</a>-<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref9">9</a>]. It can be seen from Table 2 the mineral content of camel milk in two stages of lactation. It is obvious that quantity of the minerals increased at later stages. Camel milk contains reasonable amount of It Iron and calcium and high acid due to vitamin C and decreases pH [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref10">10</a>]. This can ease the nutrients absorption in the intestine. It has been reported that that camel milk Furthermore, it contains Zinc which play an important role in the maintenance and improvement of immune system. Also, it has been reported that camel milk possesses higher amount of trace minerals comparing to other mammalians [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref11">11</a>,<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref12">12</a>]. The enzymes and their activity in the camel milk are presented in the Table 3. It can be seen that the highest enzymatic activity is Gamma glutamyl transferase and Lactate dehydrogenase by 132 to 168 and 254-296 IU/L respectively. Whereas the lowest quantity of enzymes found is catalase by 0.0083-0.193 moles/min/g of protein. Some of the enzymes can be utilized as an indicator to ensure the quality of the milk. But this could be different in milk sources. For instance, in cow milk Alkaline phosphatase is used an indicator for proper pasteurization since it is deactivated at 72 ℃. whereas, in camel milk Gamma glutamyl transferase is used for quality of the heat treatment as it is destroyed at 72 ℃ for up to 20 min [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref13">13</a>]. The level of vitamins present in the camel is presented in the Table 4. Camel milk contains both soluble water-soluble and fat-soluble vitamins in different amount. The vitamins A and E seems to be low comparing to the cow milk. Furthermore, B-carotene is high (99.6 ± 62.0 μg %) in cow milk and it is not found in camel milk. It has been reported that vitamins A, E and B1 is higher in camel milk colostrums than milk of mature milk. On the other hand, camel milk is a unique source for vitamin C comparing to other mammals. It contains two to three times more than cow milk does [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref14">14</a>]. This makes camel a significant animal in the desert for as source of vitamin C where other sources of the vitamin are scarce difficult to plant. Consequently, camel is an evitable source of the vitamin in population diet in these areas [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref15">15</a>]. This is can act as anti-oxidant agent and increase the shelf life of the milk. <a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#abs">Learn more</a>

January , 01 , 1970

camels and camel milks

Before presenting data on milk production, both quantity and quality, one must consider in detail all the relevant information about the camel in order to ascertain the full value that this animal can play in human nutrition. Camels, or the family of camels, the Camelidae, are found throughout the world and all camels will be mentioned when possible; however, this report deals mainly with the one-humped dromedary, which is found in the desert and semi-desert areas. According to   dr. r. yagil fao consultant Milk is the main food obtained from a herd of camels, (Dahl, 1979). The one-humped camel was domesticated about 3000 B.C.E. in southern Arabia (Bullet, 1975), mainly for its meat and milk (Epstein, 1971). The camels were, and still are, valued as riding, baggade and work animals, as well as providers of hair and hides. In arid zones the camel is a better provider of food than the cow, which is severely affected by the heat, scarcity of water and feed (Sweet, 1965) Camels originated in North America when the land masses were still joined (Leuner, 1963). These animals were no larger than hares. Here they remained from the upper Eocene throughout the Tertiary period, into the Pleistocene epoch, a period of 40 million years. Continued evolution produced the very large American camels. From North America, meanwhile, the animals migrated to other parts of the world, finally disappearing from their original area. The various types and breeds in the camel family are probably a result of evolutionary adaptation to the various environments to which the animals were exposed. Some of the camels migrated to the deserts and semi-deserts of northern Africa and the Middle East. Remains of camels have been found in old Palestine, dating to 1800 B.C.E. Field (1979) considered that further migration of camels in Africa was prevented by their susceptibility to tsetseborne trypanosomiasis. However, the camel has been incriminated as the probable host which became infected with Trypanosoma brucei in the northern tsetse areas and spread the infection which evolved to mechanically-transmitted T. evansi, throughout northern Africa into Asia. These camels have one-hump and long spindly legs. The two-humped camel, the Bactrian, was domesticated on the border of Iran and Turkmenistan and spread to an area bordered by the Crimea, southern Siberia, Mongolia and China. These animals are stockier than the dromedary and covered by a thicker wool. The new-world Camelidae are smaller versions of the camels and live in the heights of the mountains in South America. All the members of the camel family are found in the order of the Artiodactyla (even-toed ungulates); suborder: Tylopoda (pad-footed); family: Camelidae. The old-world genus is the Camelus, having the two species of the Bactrianus (two-humped) and Dromedarius (one-humped). The new-world genus of the Lama has three species, while the genus of Vicugna has only one species. Although they chew cud, camels differ from true ruminants in a few anatomical features (Cloudley-Thompson, 1969). Adult camels have two incisor teeth in their upper jaws; they lack an omasum, the third stomach division of the ruminants, which is considered the water reabsorbing portion of the stomach; they have no gallbladder; and the hooves have been reduced to claw-like toes, projecting beyond the pads. In India, camel meat is not eaten by the Hindus (Simoons, 1961), nor by the Christian Copts of Egypt, Zoroastrians of Iran, Mandaeans of Iraq and Iran, Nosaioris of Syria, Ethiopians of Christian Faith nor in Israel the camel is considered as being unsuitable as a source of meat. Within the arid regions the camel-breeding tribes have maintained a dominant position over other societies by virtue of their ability to exploit the often poor grazing ranges (Sweet, 1965). Camel-owning tribes are continually on the move, looking for grazing and water for their animals (Elamin, 1979). They can wander over 1 000 km in a season. The distance covered depends on the availability of water and feed. With rapidly expanding urbanization, these wanderings are causing clashes between cultures and destroying the grazing areas of the camels. Because of its importance as a means of survival for the desert dwellers, the camel often plays an important role in the social and cultural heritage of the tribes. For instance, in various cultures (Hartley, 1979) ownership of a camel begins when a male child is born. He is presented with a femalecalf. The child's umbilical cord is placed in a sac and tied around the neck of the camel. In other societies the camel is used for attracting wives or paying off “criminal” offences (Dickson, 1951). Camels have been introduced by man into various parts of the world, mainly as baggage animals for the arid zones of the country. This happened in Australia, where the camels escaped into the wild and are now considered vermin (McKnight, 1969). In Italy, Spain, South Africa and Texas in the USA camels were also introduced as pack animals, but they soon disappeared. Camels were introduced into the Canary Islands from Morocco in 1402 (Buillet, 1975), where they are still in use in agriculture and as beasts of burden. In Sudan (El-Amin, 1979) there is at present one of the largest populations of one-humped camels in the world. They are found mainly in the arid and semi-arid areas of the country, where the average rainfall is less than 350 mm per year. In the Horn of Africa (Hartley, 1979) the camel is found in the arid and semi-arid rangelands in Ethiopia, Djibuti, Somalia and Kenya. In these areas water supplies range from abundant in the riverine areas, to extreme aridity. In these areas the inhabitants are mainly pastoral and the camels roam according to the range conditions. In the dry season the camels are watered once every 10–20 days, compared with every 3–8 days for sheep and goats and every 2–3 days for cattle. The movement of the camels away from the living centres is divided primarily into far-moving dry herds and the closer-by milch animals. <a href="http://www.fao.org/3/X6528E/X6528E01.htm#chI.">Original Artcile</a>

January , 01 , 1970

Study of the Biochemical Biodiversity of Camel Milk

The benefits of dromedary milk can be correlated to their composition, mainly to the high concentration of potassium, magnesium, albumin (protein), and vitamins [5]. Camel milk can be considered as a food of high nutritive and therapeutic applications [6]. Indeed, camel milk has recently been recognized for several therapeutic properties such as being anticancer [7] and antidiabetic [8]. It has also been recommended for children allergic to bovine milk [9]. According to Hindawi, the scientific world journal Currently, nutrition labels on food and dairy products indicate levels not only of protein, fat, carbohydrates, sodium, calcium, and vitamins but also of some special ingredients as saturated, unsaturated, omega-3, conjugated, and transfatty acids. This allows us to consider that some dairy products may be superior to others and ask which animal feeding system, such as pasturing versus barn feeding, is good, or which animal species produces a more suitable and preferable human food. Moreover some children and sick patients need to know which milk is closest to human milk [10]. A number of chronic diseases resulting from oxidative stress uncontrolled by the excess of free radicals and other reactive oxygen are clearly presented in human body [11]. To handle this problem, scientific research proved the potential therapeutic properties of milk by demonstrating the strong antioxidant activity of this biological fluid [12].  Morocco is one of the producing countries of camel’s milk, which has seen this emerging awareness regarding the valorization of this animal heritage to diversify the range of dairy products. In this perspective, ministerial and academicals institutions have been looking into upgrading this sector. In this context, in Morocco, few studies were previously published on camel’s milk composition. In this respect, more studies are needed for a better characterization of this product, to establish its national quality standards and specifies. Consequently, this might encourage the blossoming camel’s sector in the south of Morocco. So, the aim of the present study is to assess nutritional diversity of Moroccan dromedary milk and its comparison with the ones of North Africa and the East. Three groups of camel milk samples have been collected from various regions in Morocco: Dakhla in the south, Fez and Meknes in the center, and Errachidia in the east Figure <a href="https://www.hindawi.com/journals/tswj/2019/2517293/fig1/" target="_blank">1</a>. For this reason specimens have been transported to the laboratory in sterile bottles to undergo both physicochemical and biochemical analysis, including measurement of pH, density, titratable acidity, ashes, fats, proteins, sugar, and phenolic compounds (total polyphenols and flavonoids). As a template we have used goat’s and cow’s milk. The regions where the milk samples have been collected from are marked by a variety of climates. First Fes-Meknes is subject to a semiarid climate, where average precipitation does not exceed 250 mm per year. The winter is very cold and snowy, with almost daily frosts and an insignificant number of days without thaw. Second Errachidia is characterized by a desert climate. Indeed, its climate is marked by large variations of temperatures (hot summer, cold winter). The winds that usually blow in the spring make the temperatures extremely high. Finally Dakhla is located on the Atlantic coast in the south of Morocco, on the shores of the Dakhla Gulf. On the other side, Dakhla has a desert climate but tempered by the cold Canary ocean current along the North Atlantic coastline, as well. In this case the average of maximum temperature range is from 22°C to 27°C. Yet, annual average precipitation is of 33 mm and is distributed on average 17 days per year. Thus the climate of the coast, which is cooler, contrasts with that of the interior of the country, where, in summer, the temperature can well exceed 48°C. <h5>2.2. Physicochemical and Biochemical Characteristics of Camel’s Milk</h5> The pH value has been determined at room temperature (20°C) by pH-meter (inolab). The titratable acidity, expressed in Dornic Degree (°D), was determined according to standardized methods by titration with NaOH (N=9) in the presence of phenolphthalein [21]. Besides density has been determined according to AOAC [22]. As regards ashes determination, it was carried out by incinerating the milk at a temperature of 530°C ± 20°C for 4 hours. In this case the result obtained matches with the content of milk ashes, expressed in g/l [22]. In addition fats contents are determined by (Bligh and Dyer, 1959) [23]. Moreover proteins content has been determined according to (Lowry et al., 1951) [24]. Reducing sugar content has been defined by the method of Mailler, 2014 [25]. Furthermore, vitamin C content expressed in (mg/l) was set according to standardized titration methods for iodine (N=0.1) in the presence of starch [14]. Also, total phenolic compounds have been tested by (Singleton and Rossi, 1965) [26]. However, flavonoid content has been established by the aluminum trichloride method (AlCl3) according to (Bahorun et al., 1996) [27]. <a href="https://www.hindawi.com/journals/tswj/2019/2517293/">Original Articl </a>

January , 01 , 1970

Camel milk products in 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. According to  Cirad argicultural research for development 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, heat stability) require specific studies. Fermented camel milk is consumed traditionally for centuries. One of the systematic problems described everywhere was irregular taste, smell and texture of the final product, sometime  spoiling, difficulty to package because gas production. Such situation could be improved by using the same starters for controlling the fermentation process. For that, the production of adapted starters specific to camel milk is necessary. Indeed, Ethiopian fermented camel milk has its specific pool of indigenous lactic acid bacteria's and yeast, probably different than Kaz.akh camel milk, etc. Nowadays some dairy factories produce fermented camel milk by using starters specific for cow milk or specific for yogurts. At the end of processing, new products from camel milk are obtained but the taste is not respecting the traditional taste known for centuries by the consumers.    <a href="https://agritrop.cirad.fr/581177/">Original Articl</a>

January , 01 , 1970

Composition and Properties of Camel Milk

This characteristic, in addition to the growing recognition of the economic value, and health benefits of camel milk make it a center of attention for people, particularly in arid- and semi-arid areas. According to  Intechopen Moreover, camel milk is a highly nutritious medium permissive for the growth of many diverse bacterial species. These bacterial populations are mainly grouped into pathogenic, spoilage, and technologically relevant bacteria. This chapter reviews the existing knowledge on the composition, nutritional value, health-promoting properties, and economic value of camel milk and its by-products. Furthermore, the relevant studies describing the microbiota of camel milk are included. Camels are domestic animals exceptionally well-adapted to arid lands. They can survive extended dry periods and heat and reproduce under harsh conditions, intolerable to other domestic animals. According to the Food and Agriculture Organization of the United Nations, 28 million camels were enumerated worldwide in 2016 [<a href="https://www.intechopen.com/books/milk-production-processing-and-marketing/composition-and-properties-of-camel-milk#B1">1</a>]. There are two species of camels, one-humped Arabian camels or dromedaries (Camelus dromedarius) found in the Arab peninsula mostly in the Horn of Africa, the Sahel, Maghreb, Middle East, and South Asia. The second species is the two-humped Bactrian camels (Camelus bactrianus) domesticated in China and Mongolia [<a href="https://www.intechopen.com/books/milk-production-processing-and-marketing/composition-and-properties-of-camel-milk#B2">2</a>]  The economic value and other benefits of camels make them the focus of attention of numerous scientific studies pinpointing the anatomic characteristics, a physiological adaptation of camels to adverse climates, and the bioactive molecules present in camel milk [<a href="https://www.intechopen.com/books/milk-production-processing-and-marketing/composition-and-properties-of-camel-milk#B3">3</a>]. Their humps consist of stored fat that can be metabolized when food and water are inaccessible beside the ability of their organs to release water when needed. As additional ways for adaptation to their environment, camels have a third, clear eyelid protecting their eyes from sand and flat broader feet for walking in the desert. Camels are multi-purpose animals raised for riding, carrying loads, and producing milk, wool, hair, and meat (<a href="https://www.intechopen.com/books/milk-production-processing-and-marketing/composition-and-properties-of-camel-milk#F1">Figure 1</a>). Milk is the most valuable camel product and it is known as ‘white gold of the desert’ [<a href="https://www.intechopen.com/books/milk-production-processing-and-marketing/composition-and-properties-of-camel-milk#B4">4</a>, <a href="https://www.intechopen.com/books/milk-production-processing-and-marketing/composition-and-properties-of-camel-milk#B5">5</a>]. It is mainly consumed raw by the Bedouins (people who inhabited the desert) where access to green vegetables and fruits is limited, thus providing, in that case, a significant nutritional relevance. Although camel milk is linked to the culture identity of Bedouins for a long time, small-scale and large-scale farms for intensive production of camel milk have been implemented worldwide only in recent years. The establishment of these farming systems was synchronized with the increased consumer’s interest in unprocessed raw non-bovine milk consumption. While cow milk represents 82% of the total quantity of milk produced in the world, non-bovine dairy species provided 133 million tons in 2016 [<a href="https://www.intechopen.com/books/milk-production-processing-and-marketing/composition-and-properties-of-camel-milk#B1">1</a>]. Camel is considered one of the most important dairy animals contributing to about 0.3% of the milk produced in the world [<a href="https://www.intechopen.com/books/milk-production-processing-and-marketing/composition-and-properties-of-camel-milk#B1">1</a>] (<a href="https://www.intechopen.com/books/milk-production-processing-and-marketing/composition-and-properties-of-camel-milk#F2">Figure 2</a>). Raw camel milk has been reported to possess several technological and medicinal advantages: (i) it can be produced in significant amounts from poor feed than any other dairy species in geographical areas with climatic constraints; (ii) it contributes to the national incomes and the international market integration; and (iii) it satisfies the growing consumer demand for functional foods that, in addition to their nutritional values, have health benefits [<a href="https://www.intechopen.com/books/milk-production-processing-and-marketing/composition-and-properties-of-camel-milk#B6">6</a>]. Moreover, camel milk is a highly nutritious medium permissive for the growth of many diverse bacterial species.    <a href="https://www.intechopen.com/books/milk-production-processing-and-marketing/composition-and-properties-of-camel-milk">Original Articl</a>

January , 01 , 1970

Medicinal Values of Camel Milk

As estimation of Food and Agriculture Organization the total population of camel in the world is believed to be 25.89 million, of which 89% are one-humped dromedary camels (Camelusdromedarius) and the remaining 11% are the two-humped (Camelusbactrianus) that generally found in the cold deserts of Asia while more than 60% of the dromedary camel population is concentrated in the arid areas of North East African countries like Somalia, Sudan, Ethiopia and Kenya. Ethiopia ranks third in the world by the number of camel herd after Somalia and Sudan [1]. According to Peertechz For desert people in Asia and Africa, camel is vital to daily life as a source of food and a means of transportation, and just as importantly, its milk has been used as medicines for diverse ailments since ancient times [2]. Camel can produce more milk for a longer period of time in arid zones and harshy environment than any other domestic livestock species [3]. The daily yield of camel milk ranges from 3 to 10 kg in a lactation period of 12 to 18 months (Gizachew et al 2014). Ethiopia which possesses about 2.4 million heads camels ranks second in camel milk production in the world next to Somalia. The annual camel milk production in Ethiopia is estimated as 75,000 tones [4]. Camel milk so called white gold of the desert is more similar to human milk than any other milk and differs from other ruminant milk because it contains low cholesterol, low sugar, high minerals (sodium, potassium, iron, copper, zinc and magnesium), high vitamin C, protective proteins like as Lactoferrin, lactoperoxidase, Immunoglobulins, lysozyme [5]. Camel milk has been acknowledged for a long time to provide a potential treatment for a series of diseases such as dropsy, jaundice, anti-hypertensive, asthma, and leishmaniasis or kala-azar [4,5]. It has been reported that camel milk contains the low quantity of β-casein and the lack of β-lactoglobulin which cause allergic reaction in lactose intolerant person [6]. Nevertheless, it contains insulin-like and protective protein used for the treatment of many ailments like diabetes, autism, and diarrhea and possesses anti-tumors properties [7]. Moreover, camel milk is endowed with very strong immune system [2] and remedy for peptic ulcers anti-malignant [8] anti-platelet and anti-thrombotic properties [9]. More recently, studies confirmed that camel’s milk is unique in terms of antioxidative factors, antibacterial, antiviral, antifungal, anti-hepatitis, treatment for paratuberculosis, hypoglycaemic activity, anticancer, preventives of aging, remedy for autoimmune diseases, cosmetic and detergents [1,10,11]. A numerous reviews have been carried out in different milking animals in the world but since a camel is scientifically abandoned animal the importance and use of camel milk was not reviewed which created information gap in the area. Therefore in the line with the above, the objectives of this paper are: ➢ To review available information on medicinal values of camel milk. ➢ To recommend further investigation concerning medicinal values of camel milk based on the information from this review. <h5>Chemical composition of camel milk</h5> Camel’s milk is generally an opaque white color and has a faint sweetish odor and sharp taste; sometimes it can be salty [12]. Its opaque white color because of the fats are finely homogenized throughout the milk whereas, the changes in taste are caused by the type of fodder and availability of drinking water [5]. Its density ranges from 1.026-1.035 and the pH from 6.2-6.5, both are lower than those of the cow’s milk and maximum buffering capacity of skim milk is at pH 4.95 [7]. According to most authors the composition of camel milk varies due to difference of geographical origin and year of publication of the published dates but other factors such as the physiological stage, feeding conditions, seasonal or physiological variations, genetic or health status of camel have also a paramount importance [6]. In general the average amount of components of camel milk is protein 3.4%; fat 3.5%; lactose 4.4%; ash 0.79%, while water covers 87% [13].   <a href="https://www.peertechzpublications.com/articles/IJVSR-2-109.php">Original Articl</a>

January , 01 , 1970

Medicinal Values of Camel Milk

As estimation of Food and Agriculture Organization the total population of camel in the world is believed to be 25.89 million, of which 89% are one-humped dromedary camels (Camelusdromedarius) and the remaining 11% are the two-humped (Camelusbactrianus) that generally found in the cold deserts of Asia while more than 60% of the dromedary camel population is concentrated in the arid areas of North East African countries like Somalia, Sudan, Ethiopia and Kenya. Ethiopia ranks third in the world by the number of camel herd after Somalia and Sudan [1]. According to Peertechz For desert people in Asia and Africa, camel is vital to daily life as a source of food and a means of transportation, and just as importantly, its milk has been used as medicines for diverse ailments since ancient times [2]. Camel can produce more milk for a longer period of time in arid zones and harshy environment than any other domestic livestock species [3]. The daily yield of camel milk ranges from 3 to 10 kg in a lactation period of 12 to 18 months (Gizachew et al 2014). Ethiopia which possesses about 2.4 million heads camels ranks second in camel milk production in the world next to Somalia. The annual camel milk production in Ethiopia is estimated as 75,000 tones [4]. Camel milk so called white gold of the desert is more similar to human milk than any other milk and differs from other ruminant milk because it contains low cholesterol, low sugar, high minerals (sodium, potassium, iron, copper, zinc and magnesium), high vitamin C, protective proteins like as Lactoferrin, lactoperoxidase, Immunoglobulins, lysozyme [5]. Camel milk has been acknowledged for a long time to provide a potential treatment for a series of diseases such as dropsy, jaundice, anti-hypertensive, asthma, and leishmaniasis or kala-azar [4,5]. It has been reported that camel milk contains the low quantity of β-casein and the lack of β-lactoglobulin which cause allergic reaction in lactose intolerant person [6]. Nevertheless, it contains insulin-like and protective protein used for the treatment of many ailments like diabetes, autism, and diarrhea and possesses anti-tumors properties [7]. Moreover, camel milk is endowed with very strong immune system [2] and remedy for peptic ulcers anti-malignant [8] anti-platelet and anti-thrombotic properties [9]. More recently, studies confirmed that camel’s milk is unique in terms of antioxidative factors, antibacterial, antiviral, antifungal, anti-hepatitis, treatment for paratuberculosis, hypoglycaemic activity, anticancer, preventives of aging, remedy for autoimmune diseases, cosmetic and detergents [1,10,11]. A numerous reviews have been carried out in different milking animals in the world but since a camel is scientifically abandoned animal the importance and use of camel milk was not reviewed which created information gap in the area. Therefore in the line with the above, the objectives of this paper are: ➢ To review available information on medicinal values of camel milk. ➢ To recommend further investigation concerning medicinal values of camel milk based on the information from this review. <h5>Chemical composition of camel milk</h5> Camel’s milk is generally an opaque white color and has a faint sweetish odor and sharp taste; sometimes it can be salty [12]. Its opaque white color because of the fats are finely homogenized throughout the milk whereas, the changes in taste are caused by the type of fodder and availability of drinking water [5]. Its density ranges from 1.026-1.035 and the pH from 6.2-6.5, both are lower than those of the cow’s milk and maximum buffering capacity of skim milk is at pH 4.95 [7]. According to most authors the composition of camel milk varies due to difference of geographical origin and year of publication of the published dates but other factors such as the physiological stage, feeding conditions, seasonal or physiological variations, genetic or health status of camel have also a paramount importance [6]. In general the average amount of components of camel milk is protein 3.4%; fat 3.5%; lactose 4.4%; ash 0.79%, while water covers 87% [13].   <a href="https://www.peertechzpublications.com/articles/IJVSR-2-109.php">Original Articl</a>

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