Physicochemical properties and health benefits of camel milk and its applications in dairy products: A review

Abstract

Despite the similarity of its components with other milks, camel milk has a considerable attention from both dairy market producers and scientists lately. It is a good substitute for human milk as it contains low αs1-CN, high β-CN, high unsaturated FA, and does not contain β-LG. However, camel milk differs from other ruminants in the proportions of some ingredients with high biological activity. It's low in cholesterol, and high in C & B vitamins, α-hydroxyl acids and minerals. The high concentration of β-CN makes camel milk easier to digest by chymotrypsin than cow's milk, while the lack of β-LG makes it a suitable choice for people who are suffering from allergy to cow's milk. The α-hydroxy acids improve skin smoothness and skin disorders such as dermatitis, and eczema. Camel milk is a rich source of protective proteins; lactoferrin, immunoglobulins, and lysozyme, which have antimicrobial and anti-tumor properties. It contains a large amount of insulin that is not destroyed in the stomach and thus becomes more effective in improving blood sugar in the long term in diabetic patients compared to cow's milk. It's also rich in minerals, especially zinc and magnesium, which have anti-ulcer properties, and iron, which helps treat iron deficiency anemia. Additionally, camel milk composition allows the manufacture of some accepted products, such as those made from cow's milk. It can be used in some dairy products such as fermented milk, soft cheese, butter, and ice cream, by optimization of the processing parameters. So, it could be said that camel milk is a grant from the creator.