Dromedary Camel Milk Research Articles

Camel Milk Resistome in Kuwait: Genotypic and Phenotypic Characterization.

Antimicrobial resistance (AMR) is one of the major global health and economic threats. There is growing concern about the emergence of AMR in food and the possibility of transmission of microorganisms possessing antibiotic resistance genes (ARGs) to the human gut microbiome. Shotgun sequencing and in vitro antimicrobial susceptibility testing were used in this study to provide a detailed characterization of the antibiotic resistance profile of bacteria and their ARGs in dromedary camel milk. Eight pooled camel milk samples, representative of multiple camels distributed in the Kuwait desert, were collected from retail stores and analyzed. The genotypic analysis showed the presence of ARGs that mediate resistance to 18 classes of antibiotics in camel milk, with the highest resistance to fluoroquinolones (12.48%) and disinfecting agents and antiseptics (9%). Furthermore, the results pointed out the possible transmission of the ARGs to other bacteria through mobile genetic elements. The in vitro antimicrobial susceptibility testing indicated that 80% of the isolates were resistant to different classes of antibiotics, with the highest resistance observed against three antibiotic classes: penicillin, tetracyclines, and carbapenems. Multidrug-resistant pathogens including Klebsiella pneumoniae, Escherichia coli, and Enterobacter hormaechei were also revealed. These findings emphasize the human health risks related to the handling and consumption of raw camel milk and highlight the necessity of improving the hygienic practices of farms and retail stores to control the prevalence of ARGs and their transmission.

Beneficial probiotic bacteria prevalence in different lactating dromedary camel milk of Saudi Arabia

Dromedary camel or Arabian camel (Camelus dromedarius) has great economic importance due to its milk and byproducts. Its milk has high nutrition along with healthy bacteria such as Lactic acid bacteria helpful in the fermentation process. The aim was to compare the probiotic bacteria from one week of lactating camel milk vs one year lactating camel milk to differentiate the potential probiotics. This study analyzed the microbiomes of one year lactating raw camel milk M1, M2 (A) (n = 10) and one week of lactating camel milk M3, M4 (B) (n = 10) through metagenomic analysis of 16S rRNA. In total, 276 species were found in two groups (A and B) and they shared 55 genes. Group B showed a higher number of species (220) than group A (56). The statistical data on functional annotations such as Card, COG, NOG and Swiss-prot revealed at least one or more contributions from this study sample database. The phylum Proteobacteria contributed largely up to 75 % in group B. In contrast, Ascomycota and Verrucomicrobia existed in higher quantity in group A than in group B and Firmicutes were slightly higher in group A than in group B. Actinobacteria were higher in group B whereas Bacteroidetes dominated in group A than group B. The potential probiotic bacteria found in camel milk including Enterococcus faecalis, Enterococcus faecium, Propionibacterium, Streptococcus thermophilus, Solibacillus silvestris and Akkermansia muciniphila. Despite the probiotic bacteria some pathogenic microbes also resided in the studied samples, hence it is strongly recommended proper sterilization before consumption. This proposed research is to get an efficient microbial consortium of beneficial bacteria and their functional roles.

Evaluation of Somatic Cells Count, Antioxidants and Antimicrobial Proteins in Milk Samples Obtained from Different Breeds of the Dromedary Camel

The present study aimed to investigate the relations between somatic cells count (SSC), antioxidants, and antimicrobial proteins in milk samples obtained from Waddah, Sofor, and Majaheem breeds of the dromedary camel. High-SCC milk samples contained >300x103 cells/mL. The milk levels of catalase (CAT) were significantly increased in the Waddah breed compared to the Sofor and Majaheem breeds (P≤0.05). In the Waddah breed, the CAT levels were also significantly elevated in the high-SCC milk samples compared to the low-SCC milk samples (P≤0.001). The Superoxide dismutase (SOD) levels were significantly elevated in the high-SCC milk samples compared to the low-SCC milk samples in the Sofor and Majaheem breeds (P≤0.001 and P≤0.05, respectively). Significant reduction in the total antioxidant capacity (TAC) was observed in the high-SCC milk samples of the Sofor and Majaheem breeds (P≤0.001 and P≤0.05, respectively). The milk levels of lactoferrin (LTF) and lactoperoxidase (LPO) were significantly reduced in the Waddah group compared to the Sofor and Majaheem groups (P≤0.01). The LTF levels were significantly elevated in the milk samples with low SCC compared to the high-SCC samples in the Waddah and Sofor breeds (P≤0.01 and P≤0.05, respectively). No significant differences were observed among the examined breeds concerning the milk levels of immunoglobulin G (IgG). Only in the Majaheem breed, the milk IgG levels were significantly increased in the high-SCC samples compared to low-SCC ones (P≤0.001). The current study adds to our understanding of dromedary camel milk and reveals possible biomarkers for both healthy camels and camels with subclinical mastitis.

Exploring the potential of Lacticaseibacillus paracasei M11 on antidiabetic, anti-inflammatory, and ACE inhibitory effects of fermented dromedary camel milk (Camelus dromedaries) and the release of antidiabetic and anti-hypertensive peptides.

The goal of this investigation was to find antidiabetic peptides and inhibit angiotensin converting enzyme (ACE) in Lacticaseibacillus paracasei (M11) fermented dromedary camel milk (Camelus dromedaries). According to the findings, the rate of antidiabetic activity increased along with the incubation periods and reached its peak after 48 hr of fermentation. The inhibitions of α-amylase, α-glucosidase, and lipase were 80.75, 59.62, and 65.46%, respectively. The inhibitory activity of ACE was 78.33%, and the proteolytic activity was 8.90 mg/mL. M11 at 0.25 mg/mL effectively suppressed LPS-induced pro-inflammatory cytokines and their mediators such as NO, TNF-α, IL-6, and IL-1β in RAW 264.7 cells. The rate of inoculum in the optimization phase was 1.5-2.5%, and the greatest proteolytic activity was observed after 48 hr of fermentation. The investigation of the above property in the ultrafiltered fermented milk exhibited the highest antidiabetic and ACE inhibition activities in the 3kDa than 10kDa fractions. The molecular weight was determined employing SDS-PAGE, and the six-peptide sequences were identified using 2D gel electrophoresis. Due to its high proteolytic activity, the L. paracasei strain has been reported to be useful in the production of ACE-inhibitory and antidiabetic peptides. Amino acid sequences such from ɑ1, ɑ2, and β-caseins have been identified within fermented camel milk by searching on online databases, including BIOPEP (for antidiabetic peptides) and AHTPDB (for hypertension peptides) to validate the antidiabetic and ACE-inhibitory actions of several peptides. PRACTICAL APPLICATIONS: The study aims to identify antidiabetic peptides and inhibit ACE in dromedary camel milk fermented with Lacticaseibacillus paracasei M11. Maximum antidiabetic and ACE-inhibitory actions of the fermented camel milk were observed in 3kDa permeate fractions. Fermented camel milk significantly reduced the excessive TNF-α, IL-6, and IL-1β production in LPS-activated RAW 264.7 cells. RP-LC/MS was used to identify 6 bioactive peptides from dromedary fermented camel milk. This fermented camel milk could be used for the management of hypertension and diabetic related problems.

Camel milk microbiota: A culture-independent assessment

Camel milk is renowned for its nutritional value and its therapeutic properties. It is considered a promising alternative to bovine milk due to its higher nutritional benefits, hypoallergenic characteristics and greater digestibility in the human gastrointestinal system. This study reports camel milk's bacterial and fungal microbiota, and the effect of geographical location and season on its bacterial community. We sequenced the V3-V4 regions of the16S rRNA gene for bacteria and the internal transcribed spacer (ITS) for fungi. A total of 134 samples of dromedary raw camel milk were collected from south, north and middle Kuwait during two seasons. Raw camel milk showed a diversified bacterial community, with 1196 genera belonging to 33 phyla. The four most predominant phyla of bacteria were Proteobacteria, Firmicutes, Actinobacteria and Bacteroidota. The core microbiota of raw camel milk, represented by the dominant genera shared by the majority of samples, was constituted by the genera Schlegelella, Paenibacillus, Lactobacillus, unclassified Comamonadaceae, Pediococcus, Moraxella, Acinetobacter, Staphylococcus, Enterococcus, Pseudomonas, Streptococcus, unclassified Micrococcaceae, Rothia, unclassified Sphingomonadaceae, unclassified Neisseriaceae and Sphingomonas. The fungal population was assessed in 14 raw camel milk samples, and comprised 87 genera belonging to 3 phyla. The genera Penicillium, Cladosporium, Candida, Aspergillus, Alternaria and Fusarium, dominated the fungal community. These findings shed light on raw camel milk's core bacterial and fungal microbiome. The geographical location and the season had a significant impact on the diversity and composition of camel milk microbiome.

Congruent Assessment of human hypoglycemic effect through STZ-Induced Diabetic rats fed Dromedary Camel (Camelus dromedarius) milk

Diabetes mellitus (DM), a heterogeneous metabolic disorder, affect people at any point of their lives. Globally, a wide variation in the prevalence of diabetes was observed but, showed zero percent within people that regularly consume camel milk because of their highly nutritional and therapeutic potentials to treat many metabolic and autoimmune diseases. The present study validated the efficacy of camel milk by investigating the differential hypoglycemic effects in concurrence with related biochemical tests in rats fed with raw and pasteurized milk of the one-humped Arabian camel (Camelus dromedarius). Male Sprague-Dawley rats (60mg.Kg-1 body weight) fed separately with raw and pasteurized camel milk for three weeks and injected with streptozotocin induced DM besides the investigation on the levels of blood glucose, cholesterol, triacylglycerol (TAG), and insulin. Results showed a significant hypoglycemic effect with both raw and pasteurized camel milk but, more prominent with the raw milk. Three weeks consumption of raw camel milk significantly increased blood cholesterol levels while consumption of pasteurized camel milk caused the reverse. Both types of camel milk revealed significant decrease in the blood TAG levels and were statistically validated. Thus, the present study recommends the choice of camel milk consumption especially in diabetic patients as well, as an immunity booster in the wake of the present environmental health issues.

The impact of dromedary camel milk on mice gut microbiota

The gut microbiota plays an important role in the health and disease resistance of the host. Host health depends on the microbiota of the gastrointestinal tract, and imbalance in its composition may leads to certain diseases. This study analyzed the influence that dromedary camel milk has on the gut microbiota of mice. This study characterized the bacterial populations of untreated [Control (C) and camel milk-treated Raw (R), Pasteurized (P), and Fermented (F)] C57BL/6 J mice feces using high-throughput 16S rDNA sequencing on the Illumina MiSeq platform. In total, 286,606 tags were generated, with an average of 71,651 tags being generated per group, and these tags were clustered to the operational taxonomic units (OTUs) at 97% sequence similarity, resulting 1090 OTUs. Significant weight gain was observed among all of the groups, and the total cholesterol level declined in F group followed by in group P compared to group C. The F and P groups demonstrated a correlation between the beneficial microbiota structures that corresponded with lower cholesterol levels than those observed in the other groups. The major dominant bacteria correspond to the phyla Bacteroidetes and Firmicutes. The dromedary camel milk propagated the beneficial bacteria (Allobaculum and Akkermansia) and reduced harmful bacteria such as Proteobacteria, Erysipelotrichaceae, and Desulfovibrionaceae. This study provides a comparative analysis of the gut microbiota of mice based on camel milk, which may be helpful in understanding host health and diverse gut microbial conditions.

Prevalence and Antibiogram of Salmonella Enterica Isolated from Raw Dromedary Camel Milk in Matrouh Governorate, Egypt

Prevalence and Antibiogram of Salmonella Enterica Isolated from Raw Dromedary Camel Milk in Matrouh Governorate, Egypt

Characterization of endogenous peptides from Dromedary and Bactrian camel milk

Characterization of endogenous peptides from Dromedary and Bactrian camel milk

Prevalence, antibiotic sensitivity profile, and phylogenetic analysis of Escherichia coli isolated from raw dromedary camel milk in Matrouh Governorate, Egypt.

Objective:Most people in Matrouh Governorate consume camel milk as a treatment for many diseases in a raw state to obtain nutritive value. Raw dromedary camel milk can be contaminated by Escherichia coli through fecal matter at any point of milk handling; therefore, it may lose its value and safety specifications. This survey aimed to estimate the incidence of E. coli in fresh camel milk.Materials and Methods:100 fresh camel milk samples (50 from markets and 50 from farms) were randomly collected from different districts in Matrouh Governorate, Egypt, over 4 months for the detection of E. coli incidence through conventional bacterial isolation, molecular investigation, and gene sequencing.Results:The prevalence rates of E. coli in the examined market and farm raw camel milk based on conventional methods were 24% and 8%, respectively, while those by molecular identification using phoA as an E. coli determinate gene were 4% and 6%, respectively. Moreover, E. coli phoA gene phylogenetic analysis revealed high sequence similarity to E. coli strain CP033158.1 in India and E. coli strain CP047594.1 in China. Antibiotic sensitivity of E. coli isolates showed high susceptibility to norfloxacin (10 µg) and cefoperazone (75 µg). On the other hand, high resistance was found in rifamycin (30 µg) and cefoxitin (30 µg).Conclusion:The results indicate that market camel milk is more contaminated than the farms’ own. Additionally, antibiotic resistance is increasing due to antibiotic abuse.

Studying the effect of the developed technology on the chemical composition of yogurt made from camel milk

This work aimed to conduct a comparative analysis that helps to identify the effect of the developed technology on the chemical composition of drinking yogurts made from Australian and Kazakhstani dromedary camel milk. Camel milk taken from Kazakhstan and Australia has been processed into drinking yogurt and its amino, fatty acid, vitamin, and mineral content was assayed. These identifications enabled us to compare how our developed technology is suitable for both milk types. The results of determination can be interpreted as follows. The essential and non-essential amino acid content in Kazakhstani yogurt was significantly higher compared to Australian yogurt. Aspartic and Glutamic acids were not identified in Kazakhstani yogurt. As a counterpart, Lysine and Histidine were not found in Australian yogurt. The fatty acid results demonstrated that Linoleic acid in Kazakhstani yogurt was significantly higher than in Australian yogurt, and there was more Linolenic acid in Australian yogurt than in Kazakhstani yogurt. The atherogenicity index for Kazakhstani yogurt was at a low level (0.045 %) compared to Australian yogurt (1.90 %). The ratios of omega 6 and omega 3 in Kazakhstani yogurt were 16 % greater than in Australian yogurt. Thiamine level in Kazakhstani yogurt was lower compared to Australian by up to 57 %. However, Riboflavin results in both samples were identical. The Calcium, Potassium, Sodium, and Phosphorus contents in Australian yogurt are defined as 5, 34, 34, and 30 % respectively compared to Kazakhstani yogurt. Nevertheless, Magnesium (47 %) and Iron (60 %) levels were lower in Australian yogurt than in Kazakhstani yogurt. These study results could be useful as preliminary work for scientists and producers of gerodiet products, who intend to work with camel milk as a geroprotector

The bacterial diversity of raw Moroccon camel milk

Dromedary camel milk is generally considered a valuable and marketable commodity but its production suffers from poor hygienic conditions that result in low microbiological quality and the presence of various pathogens. The objective of the present study was to provide a detailed report of the bacterial species level composition of Moroccan raw camel milk samples that can serve as a starting point for the selection of starter cultures to facilitate a change in manufacturing practices to an improved and safer production system. The composition of the bacterial community in four freshly collected raw camel milk samples was analyzed by performing a large-scale isolation campaign combined with 16S rRNA gene amplicon sequencing. A total of 806 isolates were obtained from four raw camel milk samples using ten combinations of growth media and incubation conditions. Subsequent isolate dereplication using MALDI-TOF mass spectrometry and identification of representative isolates through sequence analysis of protein encoding and 16S rRNA genes revealed the presence of established and novel dairy lactic acid bacteria, as well as bacteria that are considered indicators of poor hygienic conditions and psychrotrophic spoilage organisms. The large numbers of Lactococcus and Enterococcus isolates obtained present an interesting resource for starter culture selection.

Microbial Assessment of Raw Dromedary Camel Milk in Matrouh Governorate, Egypt

Camel milk is one of the most important sources of nutrition and a cure for the population in many arid regions. Raw camel milk from the healthy lactating camel is nearly sterile at secretion, contamination of milk can take place at any stage of milk production and processing; therefore, it is may lose its quality and safety standards. The aim of this study to evaluate the microbial quality of 100 raw dromedary camel milk samples obtained from markets and farms in Matrouh Governate, Egypt; over 4 months (from October 2019 to January 2020). The mean pH values of raw dromedary camel milk samples collected from markets and farms were 6.41±0.13 and 6.42±0.15, respectively. Only 7 (14%) and 2 (4%) of the examined samples did not comply with DK standards. The respective mean count (log10 CFU/ml) of aerobic bacterial, psychrotrophic bacterial, Staphylococcus aureus, Coliforms, Enterococci and yeast were 7.61 ± 0.83; 7.72 ± 0.70; 4.50 ± 1.69; 7.44 ± 0.51; 5.27 ± 0.45 and 5.45 ± 0.68 in market milk samples while in farm milk were 5.10 ± 1.67; 5.04 ± 1.19; 2.70 ± 1.46; 4.75 ± 0.92; 3.11 ± 1.28 and 3.61 ± 0.84. Most of the examined raw camel market milk was regarded as grade III (< 6.30 log10 CFU/ ml) according to DK standards for the aerobic bacterial count (68%) and Coliforms count (54%). E. coli (24%) and Enterobacter aerogenes (18%) were the most predominant Coliforms isolated from examined samples. These germs can limit the keeping quality and safety of raw camel milk. There is a requisite to improve the hygienic state and providing adequate sanitary procedures from the point of production until milk consumption.

Microbiota Associated with Dromedary Camel Milk from Algerian Sahara.

Despite the fact that camel milk represents a valuable food source, the fungal diversity of raw camel milk has been poorly studied so far. Here, we investigated the fungal and bacterial communities found in dromedary camel milk from Ghardaia, a representative region of Algerian Sahara. The application of both culture-dependent and independent molecular techniques, based on dHPLC analysis and metabarcoding of ITS region, provided a complementary biodiversity assessment of camel milk fungi which was composed of 15 different taxa. Yeast species belonged to Filobasidium, Naganishia, Malassezia, Mrakia, Rhodotorula, and Yarrowia genera; and mold species belonged to Fusarium, Cladosporium, and Penicillium genera. All three techniques revealed that the fungal community was dominated by species belonging to the former genus Cryptococcus (Filobasidium and Naganishia) although none of them was able to encompass the entire fungal diversity alone. In addition, massive parallel 16S rRNA tag sequencing was applied to gain an insight into the diversity of bacterial communities which were dominated by Pseudomonas spp. Our results provide an initial insight about fungal and bacterial population found in dromedary camel milk from Algerian Sahara.

Concentrations in D- and L-Lactate in raw cow and camel milk

The present study gives some preliminary result regarding the content of the D- and L-lactate in cow and camel milk. Twenty dromedary camel milk samples and 3 cow milk samples from Kazakhstan were analysed to determine the lactate forms in order to compare these two types of milk collected in similar conditions. The content of total lactate in camel milk was comparable to cow milk (1.82 – 2.49 g/l), but the quantity of L-Lactate was 100 times more in camel milk compared to cow milk - 2.21% of the total lactate vs 0.02% in camel and cow milk, respectively. Further analyses are necessary to understand the role of the microflora present in each specific milk.

Circannual changes in major chemical composition of bulk dromedary camel milk as determined by FT-MIR spectroscopy, and factors of variation.

We monitored the major chemical composition of bulk dromedary camel milk by FT-MIR spectroscopy over a 5-year period. The results highly correlated with those determined with reference methods (r > 0.985, p < 0.001). Production parameters showed significant (p < 0.001) seasonal and yearly changes. The overall mean fat, protein, lactose, solids-not-fat, and total solids concentrations of bulk dromedary camel milk were 2.87%, 2.94%, 4.15%, 8.00%, and 10.69%, respectively. Month of the year, year of the study, and level of production had a strong influence on bulk milk chemical composition and yield of milk components; however, the relative effect of season on composition was greater (proportion of variance app. 50%) compared to that of other factors of variation. The highest and lowest values were measured during winter and summer, respectively. Circannual variation in major milk components was associated with environmental conditions (photoperiod, temperature), whereas it was independent of nutritional factors.

Fermentation of dromedary camel (Camelus dromedarius) milk by Enterococcus faecium, Streptococcus macedonicus as a potential alternative of fermented cow milk

Physicochemical and sensory properties of fermented dromedary milk (FDM) and cow milk (FCM) by Enterococcus faecium (W1) or Streptococcus macedonicus (W2), two potent acidifying strains isolated from spontaneous FDM, were assessed and compared. The acidity variation was more pronounced in FDM than in FCM, while FCM showed higher viscosity than that of FDM. Whatever the milk source, the fermentation by the W1-W2 combination resulted in more viscous and more acid milks than those fermented by a single strain. The fermentation process resulted in higher contents of saturated fatty acids and especially in FCM. Nineteen aroma compounds were identified and separated into 6 chemical classes, where ethanol, acetoin and diacetyl were the major. The acetic acid that was particularly identified in FDM could contribute to vinegar-like flavor. Although the FCM presented the highest score for overall acceptability; sensory evaluation showed that FDM was more appreciated for its color. Interestingly, the highest DPPH•-scavenging activity was found in FDM fermented by W1 strain. Therefore, fermented milks and particularly dromedary product could be considered as a functional food with benefits for human health.

Effect of genetic and nongenetic factors on chemical composition of individual milk samples from dromedary camels (Camelus dromedarius) under intensive management

The aims of the present study were to monitor the changes in gross chemical composition of individual dromedary camel milk over a 5-yr period, to provide reference values, and to determine the effect of genetic and nongenetic factors influencing camel milk composition under intensive management. A total of 1,528 lactating dromedary camels were included in the study. Animals were fed a constant diet and were milked twice a day in a herringbone parlor. Milk samples were collected at monthly intervals using a sampling device and then fat, protein, lactose, total solids (TS), and solids-nonfat (SNF) concentrations of raw camel milk were determined with an automatic milk analyzer. For each milk sample, production parameters were recorded and quantities (grams) of milk constituents were calculated. The overall mean quantity and fat, protein, lactose, SNF, and TS concentrations of the morning milk were 4.0 kg, 2.58%, 2.95%, 4.19%, 8.08%, and 10.46%, respectively. Milk quantity showed a positive correlation with lactose and a negative correlation with all other components. Parity exerted a strong effect on all milk parameters. Primiparous dromedaries (n = 60) produced less milk with higher concentrations of components than did multiparous animals (n = 1,468). Milk composition varied among the 7 breeds tested, but none of the genotypes was found to be superior to the others in this respect. We detected a significant, yet small calf sex-biased difference in milk yield and composition. Stage of lactation and season strongly influenced milk yield and all milk components. We also found a significant interaction between month postpartum (mPP) and month of the year. The concentration of all milk components decreased from 1 to 5 mPP. Later, lactose concentration and quantity continued to decrease parallel with decreasing milk production. The concentration of other components showed a temporary increase in mid lactation, from 6 to 11 mPP, and in late lactation, from 18 to 23 mPP. Mean fat, protein, SNF, and TS concentrations showed a high seasonal variation (9.5 to 28.7%), with the lowest and highest values being measured during summer and winter, respectively. This seasonal variation was independent of nutrition and may reflect an endogenous circannual rhythm. We observed a noticeable variation among years. Dromedary camels could provide a useful in vivo model to study the homeorhetic regulation of mammary cell function by endogenous and environmental factors.

Identification of potential ACE-inhibitory peptides from dromedary fermented camel milk

ABSTRACTCamel milk is a good nutritional source for people living in the arid and urban areas. This study aim to identify ACE-inhibitory peptides from dromedary camel milk produced using Lactobacillus helveticus or Lactobacillus acidophilus. Ten ACE-inhibitory peptides were identified using HPLC-MALDI-TOF MS. L. helveticus strain was found superior in respect to production of ACE-inhibitory peptides, compared with L. acidophilus due to having high proteolytic activity. However, all identified amino acid sequences were corresponding to β-casein of camel milk (Camelus dromedarius). Furthermore, molecular mass of identified peptides were below 1200 Da. Some ACE-inhibitory peptides were found to remain stable for up to 15 d of storage.

Evaluation of mineral content and heavy metals of dromedary camel milk in Iran

The aim of this study was to determine the amount of major mineral compounds and heavy metals of camel milk in Iran. For this purpose camel milk samples were collected from seven regions of Iran include Qazvin, Golestan, Semnan, Sistan-Baluchestan, Khuzestan, Bushehr and Tehran. The samples were analyzed using Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES) method. The results showed that among the mineral contents, iron and zinc of camel milk were greater than bovine milk. Based on the codex standard 193-2007 standards, the maximum acceptable limit for lead and cadmium is 20 µg/kg and 10 µg/kg, respectively. The results of this study showed that the measured amounts of lead, cadmium and nickel in all samples were less than the acceptable limit for bovine milk. Bovine milk and dairy products are a poor source of iron, while the obtained data revealed that camel milk is a major source of minerals, especially iron. The camel milk’s iron was 10 times more than bovine milk. However, variations in mineral content in camel milk could be due to feed, stage of lactation, milk collection time, drought conditions, environmental conditions and associated analytical methods. Camel milk recommended as a valuable source of food for the human.