Compositional, technological and nutritional aspects of dromedary camel milk

Abstract

A comprehensive review on Dromedary camel milk composition in comparison with bovine milk, the factors effecting camel milk composition, and an overview of production, properties, nutrition value, dairy products and functionality is provided. The mean values of camel milk composition reported from 1980 to 2009 are as follows: protein 3.1%; fat 3.5%; lactose 4.4%; ash 0.79% and total solids 11.9%. Differences between camel and bovine milk proteins lead to some difficulties in cheese manufacturing. Problems associated with cheese produced from camel milk, and factors reported to improve camel milk coagulation, are highlighted. Fresh and fermented camel milk were found to provide various potential health benefits including angiotension I-converting enzyme-inhibitory activity, hypocholesterolaemic effect, hypoglycaemic effect, antimicrobial and hypoallergenicity effects. The proposed mechanisms behind each health benefit are discussed.