A Comprehensive Examination of Camel Milk: Composition, Nutritional Attributes, and Therapeutic Significance

The camel milk is the most important and commonly used food in the tropical and subtropical regions of Asia and Africa. Camel is a significant animal that contributes to social persistence of arid and dry agroecologies. Camel’s products like milk, meat and urine has therapeutic value for different human diseases especially in the pastoral societies. Mammals produce milk in the mammary gland lacteal secretion. As it is obvious, milk is natural food young mammals. Among all lactating animal in the nomadic people, camel is one of the most appreciated mammal by producing highly nutritive and therapeutic milk. Camel milk has essential elements such as minerals, vitamins, fatty acids, carbohydrates and protective proteins like immunoglobulins, lactoperoxidase, lactoferrin and lysozme. Moreover, camel milk comprises small sized protective proteins or immunoglobulins which can fight diseases, through penetration of antigen body and increasing the efficiency of the resistance of diseases like, dropsy, jaundice, spleen ailments, tuberculosis, asthma, anemia, autoimmune diseases (autism), constipation, crohn’s diseases, liver cirrhosis and also serve as beauty goods. Since, camel is native and well known among the pastoral society; they have indigenous information in treating themselves and their domestic animals using camel milk, as they are existing at distant zone where community services are in scarce or even absence and hence, they depends on traditional medicines. Camel milk is among the items used as traditional medicine in pastoral communities. The objective of this paper is to review the medicinal value of camel milk.