Camel milk: Composition, properties and processing potential

Camel milk serves a crucial role in arid regions, providing exceptional nutritional and health benefits. It is characterized by a lower cholesterol and sugar content compared to the milk of other ruminants, along with a high concentration of minerals such as sodium, potassium, phosphorus, and manganese, and elevated levels of vitamins C and B3. Furthermore, camel milk contains higher levels of protective proteins such as lactoferrin, lactoperoxidase, immunoglobulins, and lysozyme. This specific composition underpins the use of camel milk in the treatment of various diseases. Numerous studies have confirmed its diverse functional properties and health benefits, including antimicrobial, anticancer, antioxidant, anti-inflammatory and antidiabetic effects. However, despite these significant advantages, its industrial transformation into dairy products remains a major technical challenge. This is due to its low κ-casein content, the large size of its casein micelles and the absence of β-lactoglobulin, characteristics that complicate the production of cheeses, yogurts and other dairy products. Finally, specialized technologies and future research are required to optimize transformation processes and fully harness the potential of this milk with such exceptional properties.