Special Features
Camel milk is more nutritious than cow milk
Camel milk is more nutritious than cow milk because it is lower in fat and cholesterol and richer in potassium, iron and minerals such as sodium and magnesium; it was revealed in a paper presented at the 5th Dubai International Food Safety Conference, which was held during 22-24 February at Dubai International Convention and Exhibitions Centre.The paper titled, "Standards for Camel Milk," was presented by Fatima AbdulRahman, Principal Food Microbiologist at Dubai Municipality’s Dubai Central Laboratory.
"Camel is a vital part of Arabian culture and tradition and its milk is an important component of the diet in the UAE and other Arab countries. Today Camel milk is very important for human survival in many different countries. There are 18 million camels in the world which support the survival of millions of people i s," the paper noted.
AbdulRahman said camel milk has a sweet and sharp taste normally, but at times it can taste salty and other times it tastes watery. "The quality of milk is affected by the number of calves, the age of the animal, the stage of lactation, the quality and quantity of feed, as well as the amount of water available.
Talking about the benefits of camel milk, she said that camel milk is a rich source of proteins with potential anti-microbial and protective activity. "Some proteins are not found in cow milk, or only in minor concentrations. Camel’s milk need not be boiled as much as that of cow’s or goat’s. Strong in flavor, it must be drunk slowly to allow the stomach to digest it," said AbdulRahman.
She said several studies have been conducted in connection with camel milk composition. "They point out that the fat content per unit in cow’s milk is 3.8% whereas it is 1.8% - 3.8% in camel’s milk. Vitamin C and Niacin are very higher in camel milk. e different than in cow’s milk. However, the amount of lactose in camel milk is similar to that in cow milk. Camel milk contains less vitamin A, B2, folic acid ’&’ panthonthenic acid than cow milk which could be considered a disadvantage in the composition of camel milk," said AbdulRahman.
About drinking raw milk of camel, she said unpasteurized camel’s milk can cause brucellosis. "Brucellosis bacteria are transmitted to humans through unpasteurized dairy products. Direct contact with infected animals and environmental contamination through animal secretions and infected tissue can also cause brucellosis," said AbdulRahman.
"Camel milk also has a longer shelf life compared with other types of milk due to the presence of some special and strong compounds and this finding carries great importance to the people living in desert areas were cooling facilities were not available. The values of Lactoferrin and immunoglobulin were estimated slightly higher in camel’s milk th s milk," she said.
"The specifications for camel milk were prepared by Dubai Municipality in cooperation with Emirates Standards and Metrological Authority (ESMA), Emirates Industry for Camel Milk ’&’ Products and the Central Veterinary Research Laboratory in Dubai. The significance of these specifications comes as an embodiment of the care given by the nation, represented by its leaders, to camels that form the cultural legacy of the GCC nations, "said AbdulRahman.
She said the camel milk products are distinct with many excellent characteristics that have made it a rich product, developed after extensive scientific research. "These specifications are considered to be unique in the country in protecting products with cultural imprints. The country has manufacturers of camel milk in Dubai and Al Ain," said AbdulRahman.
"The UAE has taken up the task of preparing specifications for camel milk through ESMA and other bodies specialized in approving international Middle East regional meeting gave approval to these specifications on camel milk," she said.
