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Evaluation of camel milk: gross composition—a scientific overview

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Abstract

Several works have been dedicated to the study of the composition of camel milk around the world. In this review, camel milk basic nutrients (protein, fat, lactose, minerals, and vitamin) have been reviewed. Many researchers stated that camel milk has several therapeutic properties due to its particular composition, especially its low cholesterol content and high content of vitamin C. It contains higher percentage of total salts, calcium, protective proteins, and some of the oligoelements, such as iron, copper, and zinc. This extraordinary and unique composition of camel milk makes it an excellent food for populations who live in regions (arid and semi-arid) where plants (fruits and vegetable) are uncommon. This scientific insight into the gross composition of camel milk could encourage consumers to incorporate this food into their diet and encourages dairy industry operators to consider the possible transformation of camel milk and its use as an ingredient in food.

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Funding

This study is funded by the Algerian Ministry of Higher Education and Scientific Research.

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Authors and Affiliations

  1. Department of Agronomic Sciences, Faculty of Sciences of Nature and Life, Chadli Bendjedid University of El-Tarf, PB 73, 36000, El Tarf, Algeria

    Farida Benmeziane – Derradji

  2. Laboratory of Biomathematics, Biophysics, Biochemistry and Scientometry, Faculty of Sciences of Nature and Life, Bejaia University, 06000, Bejaia, Algeria

    Farida Benmeziane – Derradji

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  1. Farida Benmeziane – Derradji
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Correspondence to Farida Benmeziane – Derradji.

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Benmeziane – Derradji, F. Evaluation of camel milk: gross composition—a scientific overview. Trop Anim Health Prod 53, 308 (2021). https://doi.org/10.1007/s11250-021-02689-0

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