Little known gem; camel milk, is a superfood well armed to fight modern day diseases. Modern man diseases include: heart diseases, diabetes, high blood pressure, cow’s milk allergy, hypertension and cancer. This article summarizes the benefits of camel milk in fighting these diseases. If interested in camel milk or making camel milk products such as camel milk yoghurt you can contact Arimifoods consultants Ltd @ 0717-47-37-36
Anti-diabetic
Consumption of camel milk has been shown to lead to low prevalence of type II diabetes in regions known to consume high amounts of camel milk such as Raica community in India. Camel milk has also been successfully used in management of type I diabetes. This is due to presence of insulin/insulin like substances in camel milk such as half cysteine and presence of immunoglobulin.
Low allerginicity.
Infants experience cow’s milk allergy. Camel milk is less allergic to children compared to cow’s milk due to low levels of a portion of milk protein called beta lactoglobulin. This β-lactoglobulin is high in cow’s milk inducing allergic reactions to sensitive children. Camel milk is therefore recommended to children allergic to cow’s milk.
High vitamin C
Camel milk is very rich in vitamin C, more than three times higher than that of a cow. Therefore camel milk acts as a very good source of Vitamin C for people living in arid and semi-arid areas where vegetables and fruits are scarce. High Vitamin C acts as an antioxidant that helps to fight radicals that cause degenerative diseases such as cancer.
Contains antibacterial properties
Camel milk has antibacterial properties due to antibacterial compounds called lyzosyme, lactoferin, lactoperoxidase, hydrogen peroxidase and immunoglobulins. The levels of lysozyme and lactoferin are 2-3 times higher than in cow’s milk.
Hypocholstrolaemic
Coronary heart disease is becoming a leading killer disease in the modern times. It is associated with high cholesterol levels. Fermented camel milk has been shown to lower cholesterol. This is attributed to the interaction of the camel milk proteins and cholesterol leading to cholesterol reduction.
Enhances immune system
Camel milk has higher zinc content than cow’s milk. Zinc helps the body’s immune system. The development and maintenance of normal functioning of immune system requires Zinc. The rapidly dividing cells of the immune system do not function well in Zinc deficiency environment. Thus camel milk has positive impact to the immune system.
Camel milk keeps longer
Due to high levels of vitamin C, this lowers the pH of camel milk and hence keeps relatively longer compared to cow’s milk under similar conditions.
Camel milk products
Camel milk can be processed into various value added products such as yoghurt, cheese, mala and pasteurized milk. However, camel milk is low in certain milk proteins thus its difficult to coagulate and form thick yoghurt like cow’s milk. At Arimifoods Consultants, we have the technology on how to improve the camel milk to make thick yoghurt. This is done without addition of chemicals. For more information on how to make camel milk yoghurt you can contact us on 0717- 47-37-36. We will be more than willing to help you to make camel milk yoghurt.
Where to get camel milk
If interested in camel milk or camel milk products you can contact:
- Arimifoods consultants Ltd. Tel. Dr. Arimi. 0-717-47-37-36.
- Classic Dairies LTD, Isiolo. Tel. 0-722-904-75
References
Abdel Gader A.G.M, & Alhaider A.A. (2016). The unique medicinal properties of camel products: A review of the scientific evidence. J. Taibah. Univ. Med. Sci. Journal of Taibah University Medical Sciences, 11(2), 98–103.
Agarwal, R. P., Swami, S. C., Beniwal, R., Kochar, D. K., Sahani, M. S., Tuteja, F. C., & Ghouri, S. K. (2003). Effect of camel milk on glycemic control, risk factors and diabetes quality of life in type-1 diabetes: A randomized prospective controlled study. JOURNAL OF CAMEL PRACTICE AND RESEARCH, 10, 45–50.
Al haj, O. A., & Al Kanhal, H. A. (2010). Compositional, technological and nutritional aspects of dromedary camel milk. International Dairy Journal, 20(12), 811–821.