Camel Milk

Blueberry was added to ice cream samples produced from camel's milk at different
concentrations. The physicochemical, rheological, and sensory properties, total
phenolic content (TPC), and antioxidant capacity of samples were investigated. The
acidity and hardness values of the samples increased, but total solids, fat, protein,
pH, ash, overrun values, and complete meltdown time significantly decreased with
increasing concentration of blueberry. The L* and b* values decreased, while a* and
H° values increased due to the presence of natural colorants in blueberry. The viscosity
and consistency coefficient values of ice cream samples decreased depending on
the blueberry concentration, whereas TPC and antioxidant capacity increased. The
addition of blueberry did not have any affirmative or negative effect on the sensory
properties of samples except for appearance, color, and flavor scores. Consequently,
blueberry could be added to the ice cream produced using camel's milk at less than a
ratio of 10% to improve its nutritional properties.

While camel urine (CU) is widely used in the Arabian Peninsula to treat various diseases, including cancer, its exact mechanism of action is still not defined. The objective of the present study is to investigate whether camel urine has anti-cancer effect on human cells in vitro. Materials and methods: The annexinV/PI assay was used to assess apoptosis, and immunoblotting analysis determined the effect of CU on different apoptotic and oncogenic proteins. Furthermore, flow cytometry and Elispot were utilized to investigate cytotoxicity and the effect on the cell cycle as well as the production of cytokines, respectively.

Results: Camel urine showed cytotoxicity against various, but not all, human cancer cell lines, with only marginal effect on non-tumorigenic epithelial and normal fibroblast cells epithelial and fibroblast cells. Interestingly, 216 mg/ml of lyophilized CU inhibited cell proliferation and triggered more than 80% of apoptosis in different cancer cells, including breast carcinomas and medulloblastomas. Apoptosis was induced in these cells through the intrinsic pathway via Bcl-2 decrease. Furthermore, CU down-regulated the cancer-promoting proteins survivin, b-catenin and cyclin D1 and increased the level of the cyclin-dependent kinase inhibitor p21. In addition, we have shown that CU has no cytotoxic effect against peripheral blood mononuclear cells and has strong immuno-inducer activity through inducing IFN-g and inhibiting the Th2 cytokines IL-4, IL-6 and IL-10. Conclusions: CU has specific and efficient anti-cancer and potent immune-modulator properties in vitro.

Mastitis, an inflammation of the udder, could be a potential source of low milk yield and income in postoral camel herds (Blowey, 1999), especially in nothern Nigeria. The disease can be infectious, caused as a result of physical injury to the mammary gland or contagious caused by microorganisms. The inflammatory responses result in higher blood proteins and white blood cells in the mammary tissues, which passes into the milk. The quality of milk is altered by changes in composition and by increase in somatic cells. Edmonson (2004) reported a low milk calcium and potassium levels in mastitic milk. The initial micro flora of milk reflects microbial contamination during production process. Sub-clinical camel mastitis drastically reduces milk yield. The loss in milk as a consequence of mastitis was ranked high by herdsmen than the loss of calf (Younan et al., 2004). In northern Nigeria, camel milk is extensively consumed by nomads, fresh and soured and sometime mixed with cow milk make cheese (Kalla, et al., 2007). The current study was designed assess the incidence of mastitis in local camel herds under extensive pastoral management system.

Camel milk is unique from other ruminant's milk in terms of composition as well as claimed health effects. Camel milk has potential therapeutic characteristics, such as anti-hypertensive, Anti-diabetic and anti-carcinogenic. Moreover, lactoferrin of camel milk has ability to inhibit the HCV entry into hepatic cell line, peripheral blood cells and replication inside the cells system. This study was designed to explore the potential of camel milk in Pakistan to treat hepatitis C virus infected patients. To achieve this aim, half liter pasteurized camel milk, was taken from same herd, with mean values of pH (6.63) and acidity (0.15), after pasteurization was drunk by the volunteer patients (who were not taking any antiviral injections or medicine) on alternate days for a period of two months. Blood samples of the patients were collected and analyzed for various biological tests (liver function test, serum protein analysis, complete blood count and prothrombine time), at various intervals i.e. 0, 15, 30, 45, 60 and 75 days. Analysis of variance and mean values were calculated for each biological test of all patients and graph was drawn. Result revealed that camel milk is effective in reducing the elevated level of liver enzymes (ALT, AST and ALP). Our findings demonstrated that camel milk improves total protein, albumin, platelets and lymphocytes level in diseased individuals. On the other hand, camel milk also has ability to reduce the elevated level of bilirubin, globulin and granulocytes. Camel milk failed to show any effect towards improving the level of hemoglobin and leukocytes, and decreasing the erythrocyte sedimentation rate. Patient's epidemiological data revealed that diet play's a critical role during liver disease

Cheese prepared from camel milk by direct acidification (60% acetic acid and heating at 66.4C°) were evaluated. Chemical analysis of the cheese samples was done and the mean values of the main components were obtained. Thirty panellists estimated the cheese according to the sensory evaluation (colour, flavour, taste, body texture, saltiness, overall acceptability). Overall the sensory evaluation was acceptable to most of the panellist. The optimum temperature was 66.24°C and pH 4.3. It was concluded that cheese can be prepared from camel milk by coagulating milk with acidification by acetic acid and heating processes

This research work was carried out to compare the physicochemical parameters of milk samples from four different animal species namely cow, goat, camel and sheep. Milk samples were collected from different areas of Misurata, Libya and analyzed for the key physiochemical parameters, pH, titratable acidity, total solids, ash, fat, protein and lactose. Furthermore in this study the concentrations of Zinc (Zn), Cadmium (Cd), Chromium (Cr), Magnesium (Mg), Manganese (Mn), Potassium (K), Calcium (Ca) Copper (Cu), Iron (Fe) and Lead (Pb) in similar commercial milk specimens from the same area were determined using microwave plasmaatomic emission spectrometry In fresh cow's milk, the mean concentrations of Pb, Cd, Cr, Cu, Fe, Zn, Mg, Mn, Ca and K were 0.13± 0.19 (mg/l), 0.004± 0.001 (mg/l), 0.04± 0.01 (mg/l), 0.17± 0.11 (mg/l), 0.72± 0.02 (mg/l), 1.98± 0.04 (mg/l), 214.00± 0.20 (mg/l), 0.080± 0.05 (mg/l), 423.0± 3.5 (mg/l) and 427.0± 2.5 (mg/l), respectively. While the mean concentration of Pb, Cd, Cr, Cu, Fe, Zn, Mg, Mn, Ca and K, in the goat's milk were 0.761 ± 0.78 (mg/l), 0.085 ± 0.02 (mg/l), 1.253 ± 0.18 (mg/l), 0.400± 0.08 (mg/l), 1.23± 0.21 (mg/l), 3.110± 0.15 (mg/l), 140.0± 0.31 (mg/l), 0.097± 0.07 (mg/l), 473± 5.12 (mg/l) and 510± 6.05 (mg/l), respectively. The concentration of Pb, Cd, Cr, Cu, Fe, Zn, Mg, Mn, Ca and K, in the camel's milk were 0.025 ± 0.019 (mg/l), 0.091± 0.05 (mg/l), 0.069± 0.07 (mg/l), 0.080 ± 0.05 (mg/l), 1.680 ± 0.43 (mg/l), 5.380 ± 1.17 (mg/l), 120.0 ± 0.11 (mg/l), 0.094 ± 0.04 (mg/l), 520.0 ± 0.32 (mg/l) and 571.0± 0.81 (mg/l), respectively. The concentration of Pb, Cd, Cr, Cu, Fe, Zn, Mg, Mn, Ca and K, in the sheep's milk were 0.

The present study was conducted to process yoghurt from non bovine milk. Milk from sheep, camel and goat were examined for compositional content before the processing. Milk powder was additionally used for processing yoghurt as a control. The processing was done by adding 2.5% of the starter culture to worm milk (41º C) and the inoculated milk was distributed into plastic cups and incubated at 37º C. The incubation time was found as 3-4, 16-18, 3-4 and 3 hours, for sheep, camel, goat and powder milk, respectively. The consistency of yoghurt was observed to be firm, watery, slightly firm and firm, respectively. Yoghurt samples were then stored in refrigerator for 10 days. The composition and pH were examined during the storage period. The pH showed non significant differences between yoghurt from different milk types. The composition of yoghurt showed significantly (P≤0.01) high fat content in yoghurt made from sheep and camel yoghurt showed significantly (P≤0.05) lower fat, protein and ash content compared to others. However yoghurt made from sheep milk was significantly (P≤0.01) higher in total solids and ash contents. The sensory evaluation of yoghurt produced from the milk of these three species; as was judged by the untrained panelists, revealed higher acceptability compared to powder milk yoghurt. Further investigations on goat yoghurt, powder milk and their mixture during the storage, showed that the taste of yoghurt made from goat and powder milk was accepted and found to be better than that of their mixture. The flavor of yoghurt in day 5 was found better for goat milk yoghurt, while in day 7 it was best for powder milk yoghurt, the mixture was rejected in day 7. The texture of the yoghurt made with goat and milk powder mixture was recorded as watery after 5 days of storage. Although goat yoghurt showed watery texture till day 3 it revealed an accepted texture until day 10. Powder milk yoghurt showed firm texture since day 7. Hence it is concluded that the future of sheep, camel and goat yoghurt production is bright if production constraints are addressed as there is an urgent need to focus on improving the production from these species and improving marketing channels. The present study would also suggest the creation of collection points with cooling facilities to initiate and sustain the use of milk from these animals in processing dairy products. The high total solids content of sheep milk could be incorporated to standardized solids not fat of yoghurt mixed to minimize and stop the huge importation of powder milk. This in terms will improve food security and hence the sustainable development.

Consumption of camel's milk in Egypt is increasing and mainly consumed in its raw state. So this study was planned to investigate the bacteriological quality of camel milk and the possible presence of some milk borne pathogens as E. coli, S. aureus, Salmonella spp. and Listeria monocytogenes. Thirty five composite raw camel milk samples were collected from a camel farm in Matrouh Governorate, Egypt. The mean value of aerobic plate count (APC) was 1.19±0.254×107 cfu/ml, while the mean count value of Enterobacteriaceae was 2.72±0.391×106 cfu/ml. Coliforms could be detected in 85.71% of the examined samples, with mean count value of 8.49±0.784×105 cfu/ml. E. coli was isolated from 25.71% of examined samples. The isolated E. coli belonged to three serotypes: O119, O124 and untypable. S. aureus was detected in 42.86% of the examined samples with mean count value of 2.4±1.0×105 cfu/ml. Salmonella and Listeria monocytogenes were not detected in the examined samples

Camel milk has been consumed for centuries as food and medicine by nomads; therefore, its composition, medicinal value, and processing have been investigated. The low fat and cholesterol level contained in camel milk makes it healthier than milk from other ruminants. Several studies have revealed the medicinal effects of camel milk upon consumption. Diseases such as diabetes, autism, constipation, and tuberculosis can be cured by camel milk. Additionally, this latter has the potential to prevent and cure allergies as well as several immune diseases. In recent years, consumers have become conscious about the benefits promoted by camel milk, and hence it has been introduced into the national as well as international market. Camel milk production has seen an exponential development as its growth exceeded 8% between 2009 and 2019. The increase in demand prompted industries to process camel milk into various products. Different processing techniques are being applied to camel milk to prolong its shelf life and formulate a variety of products. Due to its composition, pasteurization of camel milk possesses its indicators, and the formulation of acceptable cheese remains a challenge.

BACKGROUND: Gentamicin is an effective antibiotic with some important side effects, such as nephrotoxicity. There is evidence of renoprotective effects and antioxidant properties for camel milk. OBJECTIVES: In this study, the impact of camel milk on the nephrotoxicity induced by gentamicin was evaluated. METHODS: The present study was performed on four groups of six Wistar rats. Group 1(C), as the control group, received exclusively normal saline injections and the rats in group 2 (GM) received intraperitoneal gentamicin injections at the dose of 100 mg/kg for the last ten days. The animals in group 3 (CM) were fed by 5 mL/rat/day of camel milk through gavage for 15 days. Group 4 (MGM) was fed camel milk only for the first five days followed by gentamicin injections for 10 days. Serum urea, creatinine, and superoxide dismutase (SOD) were measured and kidneys were studied histopathologically. RESULTS: Increased concentrations of urea and creatinine along with the decreased level of SOD were found in the GM group. Histopathologic changes, such as eosinophilic casts in the tubular lumen, capillary congestion, glomerulonephritis, necrosis, interstitial nephritis, and edema were more common in the GM group, in comparison with the C, CM, and MGM groups (P<0.05). The elevations in serum urea and creatinine (P<0.05) were significantly prevented by the co-administration of camel milk and gentamicin. Moreover, a significant increase in the serum activity of SOD was revealed in the GM group (P<0.05). Camel milk significantly prevented tissue injury, in comparison with the GM group (P<0.05). CONCLUSIONS: Our results demonstrated that gentamicin-induced histological and biochemical alterations in the kidney decreased significantly due to camel milk consumption.

For nearly 1,500 years, Sahrawi nomads of Western Sahara respected the camel; camels were essential to life in the desert environment, constituting both the main means of production and exchange and the keystone of Sahrawi cultural identity. The capacity to adapt to drought is crucial for the resilience of nomadic populations, which are particularly susceptible to its repeated occurrence. Knowledge of coping strategies is transmitted and embedded deeply within nomads' cultural institutions. In 1975, the Moroccan army occupied the Sahrawi's traditional nomadic territory, decimating camel herds and forcing most Sahrawi into refugee camps in Algeria where the Sahrawi became wholly dependent on foreign aid for their sustenance. However, with the signing of a ceasefire agreement in the early 1990s, the Sahrawi recovered part of their nomadic territory and the right to move within it, while at the same time, new flows of capital entered the camps. Refugees began to recover camel husbandry as a livelihood strategy and the camel re-emerged as a potent symbol as refugees and the Polisario Front (the Sahrawi's political representative) struggle to assert their newfound national identity, regain access to all of their traditional territory and reaffirm their shared nomadic cultural heritage.

Background: Camel milk (CM) is gaining increasing recognition due to its beneficial effects in the control and prevention of multiple health problems. The current study aimed to investigate the effects of CM on the hepatic biochemical and cellular alterations induced by a high-fat, cholesterol-rich diet (HCD), specifically, non-alcoholic fatty liver disease (NAFLD).

Though the concept is changing, generally camel is considered as animal of backward and bush. The common person’s mind quickly jump to the desert, pastoral people and harsh terrains as soon hears the name of the camel. In some quarters, the mindset is changing, especially among the scientists and development worker. Unfortunately, the policy makers still neglecting this untapped precious resource as they prefer fast growing animals to place in developmental policy because of many reasons; all are baseless and void of scientific arguments.

The dromedary camel is considered an integral species of the arid and semi-arid lands (ASAL) in Kenya. It's adaptation to the climatic and geographical conditions of the ASAL had enabled the camel to be regarded as the most important animal source of food as well as source of transport, draught and cultural significance. Camel milk is to a great extent utilized in the ASAL at subsistence level, but also makes way to the peri-urban centres and ultimately to the capital city, where there is high demand for the product. The main purpose of this review is to consolidate research done on camel milk value chain in Kenya, to establish the contribution of camel milk to the pastoral and national economy, to determine opportunities for investment by the county governments and private sectors as well as to recommend milk value chain upgrading strategies in a bid to increase livelihoods of pastoral communities and other actors involved in the camel milk value chain.

Camel milk was processed into cheese using Camifloc and calcium chloride. Two types of cheeses were produced from camel milk, using Camifloc (CF cheese) and CaC l2 in addition to Camifloc (CFCC cheese). The study revealed the usefulness of Camifloc in coagulation of camel milk. The time of coagulation was found to be about 2-3 h, and the yield of CFCC cheese was found to be higher than the CF cheese, while a shelf life of 4 days was obtained for both cheeses. Both cheeses showed nonsignificant variations in compositional content except for the percentages of protein and ash, which showed significant differences at P < 0.001 and P < 0.05. Sensory evaluation by taste panellists was conducted to determine the acceptability of cheeses during the storage periods. Differences were found between the CF cheese and the CFCC cheese in saltiness and overall acceptability, and higher mean scores were recorded for the CF cheese than the CFCC cheese. The study recommends the use of Camifloc in making cheese from camel milk; and if CaCl 2 is added, it can improve the cheese yield. However, we suggest that the rate of salting should be reduced, and further drying and storage of the cheese should be done.

Camel milk has been consumed for centuries as food and medicine by nomads; therefore, its composition, medicinal value, and processing have been investigated. The low fat and cholesterol level contained in camel milk makes it healthier than milk from other ruminants. Several studies have revealed the medicinal effects of camel milk upon consumption. Diseases such as diabetes, autism, constipation, and tuberculosis can be cured by camel milk. Additionally, this latter has the potential to prevent and cure allergies as well as several immune diseases. In recent years, consumers have become conscious about the benefits promoted by camel milk, and hence it has been introduced into the national as well as international market. Camel milk production has seen an exponential development as its growth exceeded 8% between 2009 and 2019. The increase in demand prompted industries to process camel milk into various products. Different processing techniques are being applied to camel milk to prolong its shelf life and formulate a variety of products. Due to its composition, pasteurization of camel milk possesses its indicators, and the formulation of acceptable cheese remains a challenge.

Darwish AMG, Allam MG, Ayad EHE 2018-Physicochemical profile and Lactic Acid Bacteria genera inhabit Egyptian raw camel, sheep, goat, buffalo and cow milks. Microbial Biosystems 3(1), 12-24. Abstract Indigenous dairy products made of different milk sources are traditionally produced and consumed in a majority of African and Arabian countries. The aim of present study was to assess and compare physicochemical profile of camel, sheep, goat, buffalo and cow&#39;s native milks in addition to isolation, identification and technological evaluation of their content of Lactic Acid Bacteria (LAB) genera to introduce a wider image that facilitate applications of these pasteurized milks along with isolated LAB strains in dairy industry development. Milks were examined chemically and via Fourier Transform Infrared (FTIR) spectroscopy. Sixty strains out of two hundred sixty-eight of LAB were selected based on assessment of their technological properties. Chemically, sheep and buffalo milks showe...

ABSTRACT Consumption of camel’s milk in Egypt is increasing and mainly consumed in its raw state. So this study planned to investigate the bacteriological quality of camel milk and the possible presence of some milk borne pathogens as E. coli S. aureus, Salmonella spp. and Listeria monocytogenes.Thirty five composite raw camel milk samples were collected from a camel farm in Matrouh Governorate, Egypt. The mean value of aerobic plate count (APC) was 1.19× 10^7±2.54×10^6 cfu/ml, while the mean count value of Enterobacteriaceae was 2.72×10^6±3.91×10^5 cfu/ml. Coliforms was detected in 88.57% of the examined samples, with mean count value of 8.49×10^5±7.84×10^4 cfu/ml. E. coli was isolated from 25.71% of examined samples. The isolated E. coli belonged to three serotypes: O119, O124 and untypable. S. aureus was detected in 42.86% of the examined samples with mean count value of 2.4×10^5±1×10^5 cfu/ml. Salmonella and Listeria monocytogenes were not detected in the examined samples.

This research was implemented as 2 experiments to investigate the protective effect of camel urine alone or mixed with camel milk against alcohol induced liver damage in Wistar albino rats, because in Sudan this combination is used extensively in traditional medicine claiming that it can cures a lot of diseases including liver disease and jaundice; 25 Wister Albino rats of both sexes were brought for each experiment and divided into 5 groups. Group 1(control), group 2(ethanol 10%), group 3(Silymarin tablets plus ethanol 10%), Group 4 (mixture of camel milk and urine in exp2. or just urine in exp.1) and group 5 rats were administered with the same mixture of group 4 in exp.2 or a just urine in exp.1 plus ethanol 10%. All treatments were given by an oral intubation, experiments lasts for 28 days, rats were euthanized, blood samples and liver sections obtained. Hepatoprotective effects of camel’s milk and urine mixture were recorded and this could be attributed to antioxidant activity or to its chelating effects on toxicants. Drinking raw camel milk and urine mixture was used and found to be safe without any ill effects.

K-Casein; is a mammalian milk protein belong to phosphoproteins family and involved in a number of important physiological processes. We are analyzed 42 members of Kappa-casein reported in uniport kb database. Out of which maximum length of protein sequence 234Amino Acid (P19442) and Minim length 122 AA (09-members) are long. Out of candidate protein family (P02669) consists 190AA and Cleaved into 5 chains (Casoxin-C, Casoxin-6, Casoxin-A, Casoxin-B, Casoplatelin), and rest of all are cleaved into 2 chain except (Q29150AA) which is non Cleaved chain. Maximum frequency (122AA length, 9 times) and minimum are (13 different length, only one time are notice. There is also remark that cleaving frequency amino acids site positions (58-59) were maximum 9 times in candidate protein family, but ranging differences are maximum 17 in between the length of 153.The multiple sequence alignment using Clustalx (version 2.0.11) with Pearson method alignment score 464342 obtain in that family and Phenetic (Distance Method) using Neighbor Joining algorithm (NJ Plot) for build tree. Calculating Bootstrap replicates to Phylogeny analysis, the distance scale (0.05), seven major clusters are identified and thirteen terminal common ancestors found in 42 nodes.

The present study was conducted to evaluate the hypoglycemic effect of camel's
milk in alloxan-induced diabetic animal model compared to control and cow’s milk
receiving groups. This study was carried out on thirty five female white albino rats
and divided into 2 main groups: optimizing and experimental group. Optimizing
group (n = 20) was used to determine the optimal dose of alloxan to induce diabetes
in a pattern of dose response relationship. This group was divided into four
subgroups, sG1 to sG4, (n = 5 each). sG1, sG2, sG3, and sG4 were injected intraperitoneally
with alloxan monohydrate at a dose 100, 140, 180 and 200 mg/kg B.W.,
respectively. Experimental group (n =15) was divided into three subgroups (n = 5
each) as following: diabetic rats receiving no treatment and acts as a positive control
(sG1), diabetic rats receiving camel's milk (sG2) and diabetic rats receiving cow's
milk (sG3). Their blood glucose levels (BGLs) were estimated at weekly interval for
5 consecutive weeks. A baseline BGL was determined before conducting the
experiment and it was 79.85 ± 4.2 mg/dl. The results showed that 140 mg/kg B.W.
of alloxan was the optimal dose to induce stable diabetes in the optimizing group. In
the experimental group, the initial mean BGLs for sG1, sG2, and sG3 were 399.5 ±
18.3, 429.4 ± 66.4 and 404.6 ± 53.6 mg/dl, respectively and after 5th week there were
488.2 ± 20.8, 308.28 ± 52.2, 519.8 ± 131.5 mg/dl respectively. Most diabetic
animals that received cow’s milk exhibits severe signs of diabetes at 4th week of
experiment and died by 5th week while animals that received camel’s milk showed
marked improvement and one of them exhibited normal BGL by the end of
experiment. Our findings suggested that administration of camel's milk was effective
in improvement of the alloxan-induced diabetic rats and recommended as
nutraceuticals supplement in diabetic patient.