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The benefits and harms of Camel milk

Camel milk included in the diet of Eastern countries. There, this product is not considered to be a delicacy. In the United Arab Emirates camel milk served in schools and kindergartens, it is used for preparation of many dishes, and sometimes is the staple food. In dry times or during long trips camels are the breadwinners of not only individual families but also entire communities.

Feed the camel is pretty easy – they eat growing in the desert thorns and can go for long without water. A female can produce 2 tons of milk per year. Despite the fact that cows give more milk, their maintenance costs are more expensive.

Camel milk – a local dish that is not easy to find in Europe.

Properties of camel milk

In appearance, the milk of the camel is no different from the cow: it is white, thick, with a characteristic odor of milk. Chemical composition it more saturated, which gives the product a sweet flavor with savory undertones, it contains more calcium, phosphorus, potassium, sodium, more amino acids and lactose. Therefore, the nutritional value of camel milk is superior to cow several times.

Camel milk is more resistant to heat: it is no longer sour, remaining fresh and ready to eat. This is due to the content in milk of antibacterial substances and a lower content of lactic acid bacteria and bifidobacteria that cause souring. Antibodies appear in the milk of thorns tumbleweeds that form the basis of the diet of camels.

Large amounts of sodium in milk is a good thirst quencher. For this reason, during long treks through the desert in a caravan, take a camel that gives milk.


Camel milk is very nutritious, its calorie content has 101 calories per 100 grams. Milk residents of the Eastern countries can live from several days to two to three weeks.

The benefits of camel milk

All the beneficial properties of camel milk are its chemical composition. Due to the fact that it contains enough lactase, it can be drunk by people suffering from lactic failure.

Large amounts of calcium and phosphorus strengthens the teeth, hair, nails and bones. Iron included in the composition, increases the hemoglobin in the blood. In this regard, milk is very useful for those who suffers from anemia or has a predisposition to it.

Camel milk strengthens immunity and prevents the development of infectious diseases due to high amounts of vitamin C. And also, camel milk helps prevent various kinds of allergies.

The use of milk of camel

The main use of milk preparation on its basis of various products. In Eastern countries, make cheese, cottage cheese, yogurt, and low-alcohol beverage shubat and kumys. The taste of the cheese is much sweeter than normal milk.

The exotic, salty Swiss chocolate is prepared from camel milk. This chocolate is considered a delicacy, it is widely popular for gourmet chocolate.

India is famous for its delicious ice cream, which is based on camel milk. Favorite children's sweetness is a less bold, but more useful than cooked in milk of other animals.

In Arabia, camel milk is used for cooking certain types of cocoa. Camel milk in this region uses more than two millennia.

In addition to the food areas, camel milk is used in folk medicine for the treatment of diseases such as tuberculosis, initial stages cancer and leukemia, facilitates acute gastritis, and also effectively helps with disorders of the intestine, stomach, pancreas.

Harm of camel milk

Casein - milk protein – is very poorly absorbed by the body. Despite the fact that in cow's milk much higher than in the camel, the last of it too. Because this protein appears so-called individual intolerance to milk.

Lactose, which in large quantities contained in the milk of female camel, is broken down in the body into glucose and galactose. The latter is not absorbed, and deposited on the joints and in the subcutaneous fat and cellulite.

If an individual feature of an organism such that it recycles casein, the milk will fail to replenish the body with calcium, and Vice versa – wash it. Calcium in the form of hydroxide will be consumed by balancing acid-base balance in the body after the milk.