🥛 Camel milk

Camel milk is mainly the milk of the one-humped camel (dromedary), the chief dairy animal of the deserts of North and East Africa, the Arabian Peninsula and Southwest Asia. According to the FAO, it accounts for only a fraction of a percent of world milk output (about 0.3–0.4%), but for nomadic peoples of the drylands it is often more important than any other food. More than 87% of camel milk, according to FAO data for 2006–2009, was produced in sub-Saharan Africa.

In its basic composition dromedary milk is close to cow’s milk, and it tastes slightly salty. The main difference lies in the proteins: it has no measurable β-lactoglobulin, its main whey protein is α-lactalbumin, and β-casein dominates among the caseins, as in human milk. Camel milk contains more lysozyme, lactoferrin and immunoglobulins than cow’s milk. Its vitamin C content depends strongly on the breed — according to the FAO, from about 2.5 to 18 mg per 100 g.

Because of its unusual protein make-up, camel milk is hard to turn into cheese, and lysozyme slows down yogurt fermentation. Traditionally it is drunk fresh or fermented — this is how shubat and similar drinks are made.