Title : Nutritional and functional aspects of camel milk: A sustainable dairy alternative
Abstract:
Camel milk has been consumed for centuries in arid and semi-arid regions, playing a crucial role in the diet of nomadic communities. Beyond its traditional consumption, modern research is unveiling its exceptional nutritional composition and functional properties, positioning it as a promising dairy alternative. Camel milk is rich in bioactive compounds, vitamins, and minerals, making it easier to digest and beneficial for various health conditions, including diabetes management, lactose intolerance, anemia prevention, and hypertension control. The unique composition of camel milk sets it apart from conventional dairy sources such as cow and goat milk. It contains higher levels of essential nutrients, including vitamin C, unsaturated fatty acids, and immunoglobulins, while lacking β-lactoglobulin, a protein responsible for many dairy allergies. The presence of insulin-like proteins contributes to its potential role in diabetes management, while antimicrobial peptides and lactoferrin enhance its immune-boosting properties. Additionally, camel milk has been associated with anti-inflammatory, antioxidant, and neuroprotective effects, making it a valuable functional food. With increasing global interest, camel milk is emerging as a potential market within the dairy industry. However, several challenges hinder its large-scale production and commercialization. These include limited camel milk supply, low milk yield per camel, seasonal variations in production, and the need for specialized processing techniques to ensure safety and extended shelf life. Traditional processing methods such as pasteurization, fermentation, and drying require optimization to maintain bioactive compounds while improving storage stability. Technological advancements, including novel pasteurization methods, probiotic fermentation, and smart packaging innovations, are being explored to enhance camel milk’s stability, bioavailability, and market viability. Camel milk is gaining traction in the food industry, leading to the development of diverse dairy-based products such as yogurt, cheese, butter, ice cream, and infant formula. Functional food formulations enriched with probiotics and prebiotics are also being investigated for their potential in gut health and immunity enhancement. As a sustainable dairy source, camel milk presents opportunities for regions facing climate challenges, offering a resilient alternative to traditional dairy farming. Camels require less water and can thrive in harsh environments, making their milk production more sustainable in water-scarce regions. By leveraging scientific advancements and industrial innovations, camel milk has the potential to reshape the dairy sector, catering to health-conscious consumers and addressing global food security concerns. With continued research and investment, camel milk can solidify its position as both a functional food and a valuable contributor to the future of dairy markets.
