Yes, camels do produce milk that is consumed by humans. Camel milk has been a valuable source of nutrition for desert dwellers for centuries. In this article, we will explore the unique properties of camel milk and its use around the world.
Camel Milk Production
Camels are well adapted to produce milk even under harsh desert conditions. The camel’s ability to go for long periods without water makes it an ideal dairy animal in arid regions. Camels can produce milk for up to 18 months after giving birth, compared to 10 months for cattle. They produce anywhere from a few quarts to a few gallons of milk per day, depending on breed, diet and whether they are nursing a calf. The lactation period for camels averages 10-18 months, but can last up to 2 years. Camel calves start consuming solid food from 2 weeks of age, allowing the camel herders to utilize a greater proportion of the milk.
Camel milk has a higher vitamin and mineral content than cow’s milk. It contains 10 times more iron and 3 times more vitamin C. It is also high in unsaturated fatty acids. The milk has a sweeter taste and more easily digestible proteins. Camel milk does not curdle easily and can be stored unfridgerated for several days without spoiling. These properties make it particularly suited for consumption in hot desert regions where refrigeration is not always available.
Camel Milk Nutrition
Here is a nutritional comparison of camel milk and cow’s milk per 100 grams:
| Nutrient | Camel Milk | Cow Milk |
|---|---|---|
| Water | 84.9 g | 88.1 g |
| Protein | 3.9 g | 3.2 g |
| Fat | 3.5 g | 3.7 g |
| Carbohydrate | 4.4 g | 4.8 g |
| Energy | 224 kJ | 276 kJ |
| Calcium | 120 mg | 118 mg |
| Magnesium | 35 mg | 10 mg |
| Phosphorus | 111 mg | 93 mg |
| Potassium | 170 mg | 143 mg |
| Sodium | 54 mg | 58 mg |
| Zinc | 0.7 mg | 0.4 mg |
| Vitamin C | 34 mg | 1 mg |
| Thiamin (B1) | 0.12 mg | 0.045 mg |
| Riboflavin (B2) | 0.24 mg | 0.183 mg |
| Folate | 5 μg | 5 μg |
| Vitamin B12 | 0.05 μg | 0.45 μg |
As you can see, camel milk contains more vitamin C, vitamin B1, potassium, magnesium, iron, phosphorus, zinc and fluoride than cow’s milk. The vitamin C in camel milk is well absorbed and provides an excellent dietary source, especially in desert areas where fruits and vegetables containing vitamin C are scarce. Camel milk is a bit lower in vitamin B2 and B12 than cow’s milk.
The protein content of camel milk ranges from 2.9% to 5.4%. It contains a diverse range of proteins including whey proteins, caseins, serum albumins, lactoferrin, lactoperoxidase and immunoglobulins. The most abundant camel milk proteins are alpha-lactalbumin, serum albumin and lactoferrin. Camel milk does not contain beta-lactoglobulin, a major allergen found in cow’s milk. The absence of beta-lactoglobulin, along with different protein structure, makes camel milk less allergenic than other milks for those with lactose intolerance.
The fat content of camel milk ranges from 2.4% to 6.4%. It is mostly composed of long chain fatty acids and a high proportion of polyunsaturated fatty acids compared to saturated. Camel milk has been found to have anti-microbial, anti-viral, immunological and anti-inflammatory properties. It has potential therapeutic value for conditions such as diabetes, autism, liver disease, jaundice, anemia, tuberculosis, gut inflammation and food allergies.
Camel Dairy Around the World
Camels are milked by nomadic herders in the desert regions of North Africa, the Middle East and parts of Asia. The largest camel milk producing regions are Somalia, Saudi Arabia, Mauritania, Kenya, and the UAE. There are approximately 19 million camels that are milked around the world, producing about 2 million tons of milk annually. Camel milk production represents a major source of sustenance and income for desert nomads.
Consumption of camel milk is centered around arid and semi-arid regions where camels are economically important. Raw camel milk is a staple food of pastoral families. Camel milk is drunk fresh, fermented into yogurt or made into butter and cheese. The milk is also used to make ice cream and soap. In the Middle East, camel milk is preferred over milk from other livestock and commands 3-4 times the price of cow milk.
Outside of traditional regions, camel milk is gaining popularity in the health food market. It is sold fresh or powdered as a nutritional supplement. The global market for camel milk products has seen rapid growth in recent years and is expected to reach $10 billion by 2024. Several dairy companies have started marketing pasteurized camel milk in Europe, the US and Australia.
Africa
In Eastern Africa, camel milk provides up to 60% of dietary sustenance for pastoralists such as the Somali, Afar, Beja and Maasai peoples. Raw camel milk is routinely consumed in Somalia, Kenya, Ethiopia and Sudan. The milk may be boiled but is often drunk fresh within 24 hours of milking. It is used to make yogurt, butter and a type of soft cheese called suusac. Fermented camel milk is the basis of the staple yogurt-like drink called suusa or suusac in Somalia.
Middle East
Camel dairy farming is widespread throughout the Arabian Peninsula. Saudi Arabia has over 2 million camels, producing more than 200,000 tons of camel milk annually. Milk production occurs year-round since camels can breed any time of the year. Camel milk is consumed raw, frothed into a light foam or used to make laban, a salty yogurt-like drink. It is also made into a soft white cheese called nabulsi, butter called jubna, and ice cream.
In the UAE, camel milk ice cream is popular. The Majlis restaurant in Dubai serves camel milk pudding and ice cream. Emirates Industry for Camel Milk & Products (EICMP) is a UAE company producing milk powder and packaged camel milk. Dubai also hosts an annual Camel Milk Festival and Camel Beauty Pageant.
Asia
India has less than 1 million camels but camel milk production is gaining interest, especially for medicinal use. LPPS, India’s first camel milk dairy, was set up in 2016 in Gujarat. It produces pasteurized camel milk sold under the Amul brand throughout India. Cows and buffalo are considered sacred, making camel milk an attractive dairy alternative.
Camel dairy farming is just beginning in Kazakhstan, which has around 160,000 camels. Kazakhstan’s largest camel milk producer is Altyn-Emel, which makes a range of products from raw milk. Sheman, based in Shanghai, produces infant formula from camel milk targeting the Chinese market.
Potential Health Benefits of Camel Milk
Research interest has increased in recent years into the potential medicinal properties of camel milk. Areas of study include:
Diabetes
Several studies have shown beneficial effects of camel milk consumption for type 1 and type 2 diabetes. In one study, daily insulin requirement was reduced by 30-35% for type 1 diabetics who drank camel milk for 6 months to 2 years. The milk contains insulin and insulin-like proteins that may be orally active. Camel milk also appears to improve long-term blood sugar control.
Autism
Anecdotal reports indicate improvements in autistic behavior and cognition for children drinking camel milk daily. A 2014 study found significant improvement in childhood autism when camel milk was added to the diet. The benefits may be related to camel milk proteins that differ from other milks.
Allergies
Since camel milk lacks beta-lactoglobulin and contains different proteins from cow milk, it has reduced allergenicity. Studies show camel milk does not provoke an immune response in those allergic to cow’s milk. This makes it a potential milk alternative for those with milk allergies.
Liver disease
Research in rats indicates that camel milk may protect against liver injury and cirrhosis due to its antioxidant activity. Human studies are still needed to confirm any benefits.
Immunity
The lactoferrin in camel milk exhibits antibacterial, antiviral and antifungal effects. It also contains immunoglobulins that may boost the immune system. Studies are ongoing into the immune-enhancing potential of camel milk.
More clinical trials are needed to substantiate many of the health claims attributed to camel milk. But the existing research suggests it may provide some therapeutic advantages compared to other milks.
Challenges of Camel Dairying
There are a few obstacles facing widespread commercialization of camel milk:
Limited Production
Global camel milk production is still small compared to other dairy animals. The camel population would need to expand substantially to meet any significant demand outside of the Middle East and North Africa.
Refrigeration
Camel milk spoils rapidly if it is not kept cold after collection. Lack of refrigeration is an issue both for farmers and during transport to major markets. This can lead to losses due to spoilage.
Hygiene
Maintaining hygienic standards during milking and handling is a challenge. Pasteurization and hygienic packaging are important for commercial sales but not widely practiced.
Regulation
There is a lack of regulatory standards for camel milk in many regions, making commercialization and trade more difficult. Unregulated products risk containing contaminants or being fraudulently adulterated.
Conclusion
Camel milk has served as a valuable nutrition source for centuries in arid regions where camel dairying is part of the traditional culture. It has potential therapeutic value due to its unique composition. As camel milk gains popularity, further research is needed to substantiate health claims and expand production capabilities. Overcoming limitations around hygiene, packaging and regulation will help bring camel milk to larger commercial markets. But it is likely to remain a niche dairy product outside of the Middle East and North Africa.