Exploring Commercially Available Camel Milk Dairy Products: Medicinal, Nutritional and Antimicrobial Properties

Abstract

Camel has become a focus of interest for scientists and breeders due to its exceptional ability to produce significant quantities of milk for extended periods in regions with arid climates. There are various health-promoting ingredients found in camel's milk which include zinc, iron, lactoperoxidase, lactoferrin, lysozyme, vitamins, especially vitamin B and vitamin C, peptides, minerals and mono and polyunsaturated fatty acids. Camel milk has a distinct chemical composition compared to other ruminant milk, as it contains a higher concentration of nutrients and lower levels of sugar and cholesterol; the level of protective proteins such as lactoferrin, lysozymes, immunoglobulin, and lactoperoxidase is high as compared to other ruminant animal milk. Camel milk lacks β-lactoglobulin, a type of whey protein that makes it a good alternative for human milk and distinguishes in terms of various properties like antibacterial, antifungal, antiviral and antioxidative. At present, various fermented and non-fermented products are being produced from camel milk. Despite numerous advantages, many commercially valuable products, such as cheese and yogurt, processed from bovine milk, have not yet been successfully produced from camel milk. This paper presents a detailed antimicrobial compositional analysis, status of camel milk products commercially available such as pasteurized milk, fermented milk, butter, cheese, yogurt, sweetened milk, powder, ice cream and chocolate and discussed various benefits on human health associated with camel milk products.