Camel milk (one-humped dromedary and two-humped Bactrian) is uniquely adapted to arid environments and is increasingly recognized for its therapeutic and nutritional properties, especially in diabetes management and allergy treatment.
1. Average Composition of Camel Milk (per 100 mL)
| Component | Dromedary (typical) | Energy |
|---|---|---|
| Water | 86–90 g | — |
| Total Solids | 10–14 g | — |
| Fat | 2.5–4.5 g (avg. 3.2 g) | 29–40 kcal |
| Protein | 2.7–3.8 g (avg. 3.2 g) | 11–15 kcal |
| Lactose | 3.5–5.0 g (avg. 4.4 g) | 14–20 kcal |
| Ash (minerals) | 0.7–0.9 g | — |
| Energy | 55–70 kcal | — |
2. Unique Chemical Features
A. Milk Fat
- Small fat globules (similar to human milk)
- High proportion of long-chain and polyunsaturated fatty acids
- Contains natural antioxidants → high oxidative stability
- Lower cholesterol than cow milk
B. Proteins – Very Different Profile
| Feature | Camel Milk | Cow Milk |
|---|---|---|
| β-casein | 65–70 % of casein (very high) | ~35 % |
| αs1-casein | Very low or absent | High |
| β-lactoglobulin (main whey allergen) | Absent | Present (50–60 % of whey) |
| Lactoferrin | High (antibacterial) | Lower |
| Peptidoglycan recognition protein | High | Low |
| Immunoglobulins | Unique camelid antibodies (nanobodies) | Standard IgG |
Result: Camel milk is naturally hypoallergenic and tolerated by most children with cow’s milk protein allergy.
C. Carbohydrates
- Lactose: 3.5–5.0 % (slightly lower than cow milk)
- No β-lactoglobulin → no lactose–protein interference → easier digestion for some lactose-intolerant people
D. Vitamins & Protective Bioactive Compounds
- Vitamin C: 3–5× higher than cow milk (25–50 mg/L)
- High vitamin A, B2, E
- Very high insulin-like protein and insulin (may explain antidiabetic effects)
- High lactoferrin, lysozyme, immunoglobulins → strong antimicrobial activity
E. Minerals
| Mineral | Camel (mg/100 mL) | Cow (mg/100 mL) |
|---|---|---|
| Calcium | 100–140 | 110–130 |
| Sodium | 50–80 | 40–60 |
| Potassium | 120–180 | 130–150 |
| Iron | 0.3–0.6 | 0.03–0.1 |
| Zinc | 0.4–0.7 | 0.3–0.4 |
3. Comparison: Camel vs Cow vs Human Milk
| Parameter | Camel | Cow | Human |
|---|---|---|---|
| Fat (g/100 mL) | 3.2 | 4.0 | 4.0 |
| Protein (g/100 mL) | 3.2 | 3.5 | 1.0 |
| Lactose (g/100 mL) | 4.4 | 4.8 | 7.0 |
| Vitamin C (mg/L) | 25–50 | 10–20 | 40–50 |
| β-lactoglobulin | Absent | Present | Absent |
| Lactoferrin | High | Low | High |
| Insulin / insulin-like protein | High | Trace | Present |
| Allergenicity | Very low | High | Lowest |
| Natural antimicrobial activity | Very strong | Moderate | Strong |
Summary – Why Camel Milk is Unique
- Only common milk that lacks β-lactoglobulin (main cow milk allergen)
- Contains protective proteins similar to human milk (lactoferrin, nanobodies)
- High vitamin C and natural insulin-like activity
- Remains liquid at higher temperatures and more acidic pH → longer shelf life without refrigeration
- Clinically shown to help manage type 1 diabetes, allergies, autism symptoms, and viral infections
Camel milk is chemically and functionally closer to human milk than any other animal milk, making it the most “functional food” among all dairy milks.
Related Topics
Chemistry of Human Milk
Chemistry of Cow Milk
Chemistry of Buffalo Milk
Chemistry of Goat Milk
Chemistry of Sheep Milk
Chemistry of Donkey Milk