Camel is considered as one of the most important and ecologically harmless domesticated animals in the dry region of Asia and Africa. Camels have considerable economic importance not only as a draught animal, but also for their milk and its by-products. They can produce a significant amount of milk from poor feed as compared to any other dairy species. This characteristic, in addition to the growing recognition of the economic value, and health benefits of camel milk make it a center of attention for people, particularly in arid- and semi-arid areas. Moreover, camel milk is a highly nutritious medium permissive for the growth of many diverse bacterial species. These bacterial populations are mainly grouped into pathogenic, spoilage, and technologically relevant bacteria. This chapter reviews the existing knowledge on the composition, nutritional value, health-promoting properties, and economic value of camel milk and its by-products. Furthermore, the relevant studies describing the microbiota of camel milk are included.
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Composition and Properties of Camel Milk
By Rita Rahmeh, Husam Alomirah, Abrar Akbar and Jiwan Sidhu
Submitted: August 15th 2018 Reviewed: November 19th 2018 Published: May 2nd 2019