Category: Camel milk products

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Camel Milk for Health Camel milk products Camel Physiology Camel Products General about camel

The Incredible Camel: Nature’s Kind Guardian of Health, Livelihoods, and Climate Resilience

camel consuming thorny cactuses in Somali Region of Ethiopia
camel consuming thorny cactuses in Somali Region of Ethiopia

The camel, revered for centuries as Ata Allah—the Gift of God—stands as an enduring symbol of survival, strength, and sustenance. From the golden dunes of Arabia to the arid plains of Africa and Central Asia, this magnificent creature has been an unwavering companion to humankind, offering more than just transport and trade. The camel is a lifeline, a healer, and a provider, deeply intertwined with the cultural heritage, health, and food security of millions.
In an era of climate uncertainty and food scarcity, the camel’s extraordinary adaptability emerges as a beacon of hope. Unlike other livestock, camels thrive where others perish, sustaining communities with their nutrient-rich milk, wholesome meat, and invaluable ecological benefits. Every part of this majestic animal—its milk, meat, urine, and even dung—holds profound significance, making it a true pillar of sustainability.

A Timeless Bond: The Camel in Culture and Tradition
For millennia, camels have shaped the lives of desert nomads, traders, and warriors. Across vast landscapes, they have served as more than mere beasts of burden—they are woven into the very fabric of history, legend, and identity.
Among the Bedouins and pastoral communities, camels are a source of poetry, songs, and proverbs, revered as loyal companions through the harshest terrains. Their bones are carved into jewelry, their dung fuels fires for cooking, and their hide is transformed into shelter and garments. Camels are not just animals; they are custodians of ancient wisdom, symbols of endurance, and testaments to human ingenuity.

Camel Milk: The Elixir of Life
Hailed as white gold in desert cultures, camel milk is a superfood and a natural remedy. With a legacy tracing back to 3500 BC, this nutrient-rich elixir has sustained civilizations for centuries. Unlike cow’s milk, camel milk is uniquely tailored for human health, packed with immune-boosting properties, essential vitamins, and medicinal compounds.
Why is Camel Milk Extraordinary?
✔ A Natural Pharmacy – Rich in lactoferrin, immunoglobulins, and antimicrobial agents, camel milk acts as a shield against infections and inflammation.
✔ A Lifeline for Diabetics – The milk contains insulin-like proteins that remain stable in the digestive system, aiding blood sugar regulation.
✔ A Potential Cure for Autoimmune Diseases – Studies suggest its effectiveness in alleviating conditions like rheumatoid arthritis and multiple sclerosis.
✔ A Boon for Gut Health – With high levels of beneficial probiotics, camel milk plays a crucial role in healing leaky gut syndrome and improving digestion.
✔ A Natural Beauty Secret – Overflowing with Vitamin C (five times more than cow’s milk) and niacin, it enhances skin health, slows aging, and boosts overall vitality.
For children with autism, camel milk has shown promising results in improving cognitive function and behavior. Scientists continue to explore its potential in cancer prevention, owing to its anti-tumor properties.
Even in extreme drought, a camel can produce up to 40 liters of milk daily, proving its unparalleled efficiency in sustaining life in the harshest environments.

Camel Meat: A Forgotten Superfood
Beyond its milk, camel meat is a nutritional powerhouse. Low in cholesterol and high in polyunsaturated fats, it is a heart-friendly alternative to conventional meats. Traditionally consumed by desert dwellers, camel meat is known for its medicinal properties, helping manage conditions like hypertension, hyperacidity, and respiratory ailments.
With increasing global interest in sustainable diets, camel meat is gaining recognition as an eco-friendly protein source—one that requires minimal water and feed compared to conventional livestock.

A Champion of Climate Resilience
As climate change intensifies, bringing droughts and food insecurity, the camel stands resilient. Unlike cattle and sheep, camels possess an unparalleled ability to survive in extreme heat, enduring weeks without water and subsisting on sparse vegetation.
✔ Water Conservation Experts – A camel can drink 190 liters in just 10 minutes, efficiently storing and utilizing every drop.
✔ Low-Input Sustainability – Unlike industrial livestock, camels require minimal feed, thriving on hardy desert shrubs that other animals cannot digest.
✔ A Guardian of Ecosystems – Camels do not overgraze like other livestock, playing a crucial role in maintaining delicate desert ecosystems.
In drought-prone regions, camels provide a sustainable source of nutrition, making them indispensable to food security efforts.

Overcoming Challenges: The Future of Camel-Based Systems
Despite their immense value, camels remain underappreciated in mainstream agriculture and food systems. Disease outbreaks, restrictive policies, and lack of research have hindered their full potential.
To harness the power of camels in combating food insecurity and climate change, policymakers, researchers, and international organizations must take urgent action:
✅ Invest in camel research – Enhanced studies on camel milk, meat, and disease resistance can unlock new health and agricultural innovations.
✅ Support camel herders – Sustainable policies can empower traditional camel-based livelihoods.
✅ Promote camel-based nutrition – Raising awareness about the health benefits of camel products can drive demand and market expansion.
Organizations such as Camels4Life and the Food and Agriculture Organization (FAO) are working to amplify the role of camels in sustainable agriculture. With the right advocacy and investment, camels can serve as a cornerstone of climate adaptation strategies, ensuring a food-secure future for millions.

Conclusion: Embracing the Gift of the Camel
The camel is more than an animal—it is a lifeline, a healer, and a symbol of endurance in an ever-changing world. From the heart of the desert to the halls of scientific research, its significance continues to unfold, offering solutions to some of humanity’s most pressing challenges.
In an age where sustainability is paramount, it is time to recognize the camel’s unparalleled contributions and embrace its potential for a healthier, more resilient future.
As climate uncertainty looms, the silent hero of the desert stands ready—offering nourishment, medicine, and hope.
Let us honor this divine gift and ensure its legacy thrives for generations to come.

References

  • Raziq, A. (2009). Camel: The Desert’s Gold.
  • FAO. (2013). The Role of Camels in Food Security and Climate Resilience.
  • Raziq, A., & Ludwikowski, M. (2025, February 27). Camel milk: A revolutionary elixir for leaky gut, immune health, and beyond—backed by science. Camel4All. https://camel4all.info/index.php/2025/02/27/camel-milk-a-revolutionary-elixir-for-leaky-gut-immune-health-and-beyond-backed-by-science/
  • Al Ain Camel Research Center. (2020). Camel Milk: A Natural Pharmacy.
  • Camels4Life. (2021). Advocacy for Camel Conservation and Development.
  • Shabo, Y., & Yagil, R. (2005). Camel Milk for Food Allergies and Autoimmune Diseases. Journal of Medicinal Food.
  • Mullaicharam, A. R. (2014). A Review on Medicinal Properties of Camel Milk. World Journal of Pharmaceutical Sciences. given in numeric order.
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Camel milk products

Traditional Sour Camel Milk Products: A Global Perspective with Chal as a Case Study

Camel milk is the most important option hope for the future of camel, food security and nature
Camel milk is the most important option hope for the future of camel, food security and nature

Chal, a traditional fermented camel milk product, is a culinary treasure of the Turkmen community in Central Asia. Prepared by skilled Turkmen cameleers using fresh camel milk, Chal is akin to Kazakhstan’s Shubat, another renowned sour camel milk beverage. Its preparation involves fermenting camel milk, resulting in a distinctive white hue similar to other dairy products, but with a robust, tangy flavor that sets it apart. Chal is particularly cherished during the summer months, when nomadic communities savor it by sipping the drink while chewing bread. Turkmen cameleers believe that Chal has cooling properties, providing an internal refreshing effect that helps combat the scorching heat of the region. Additionally, it is traditionally regarded as anti-infectious and virucidal, underscoring its perceived health benefits.

One notable producer of Chal is a camel farm in Turkmenistan that houses 500 Arvan camels, a breed renowned for its milking efficiency. Under the brand name Duyecaly, the farm also produces other camel milk derivatives such as Agaran (a cream-like product) and camel milk cream. These products not only cater to local consumers but also highlight the rich dairy traditions of the Turkmen people. For more details, please refer to the provided link: Made in Turkmenistan: Turkmen Farm Supplies Fresh Camel Milk to Consumers.

Sour Camel Milk Products: A Global Tradition

Fermented camel milk products are a cornerstone of traditional diets in many arid and semi-arid regions worldwide. These products are valued for their unique flavors, nutritional benefits, and preservation qualities. Below is a list of traditionally made sour camel milk products from around the globe:

  1. Chal (Turkmenistan)
    A fermented camel milk drink with a tangy taste, traditionally consumed by Turkmen nomads. It is believed to have cooling and medicinal properties.
  2. Shubat (Kazakhstan)
    Similar to Chal, Shubat is a fermented camel milk beverage popular in Kazakhstan. It is rich in probiotics and is often consumed for its health benefits.
  3. Gariss (Sudan)
    A traditional fermented camel milk product in Sudan, Gariss is a staple among nomadic communities. It is known for its sour taste and is often consumed as a refreshing drink.
  4. Suusac (Kenya and Somalia)
    A fermented camel milk drink popular among pastoral communities in East Africa. Suusac is valued for its nutritional content and is often consumed during celebrations.
  5. Dugga (Ethiopia)
    A traditional fermented camel milk product in Ethiopia, Dugga is enjoyed for its sour flavor and is often consumed alongside staple foods like injera.
  6. Kumis (Central Asia)
    While traditionally made from mare’s milk, some Central Asian communities also produce a version of Kumis using camel milk. It is mildly alcoholic due to fermentation.
  7. Mish (Egypt)
    A fermented camel milk product similar to yogurt, Mish is consumed in Egypt and is known for its tangy flavor and probiotic benefits.
  8. Irgens (Mongolia)
    A traditional fermented camel milk product in Mongolia, often consumed by nomadic herders. It is valued for its ability to withstand harsh climates and provide sustenance.
  9. Al Shafallah (Saudi Arabia)
    A fermented camel milk drink consumed in the Arabian Peninsula, known for its refreshing and health-promoting properties.
  10. Sorane is a traditional sour camel milk product of the Balochi community living in Pakistan, Afghanistan, and Iran. It is an essential part of their nomadic and pastoral diet, valued for its tangy flavor, probiotic properties, and long shelf life. Sorane plays a crucial role in Balochi food culture, providing a nutrient-dense and refreshing source of hydration in harsh climatic conditions.
  11. Shlombey is a traditional sour milk product of the Pashtun community living in Pakistan and Afghanistan. Made from various types of milk, including camel milk, it is an integral part of Pashtun cuisine. Shlombey is known for its fermented, tangy taste and is often consumed for its nutritional and probiotic benefits, especially in arid regions where milk preservation is essential.
  12. Camel Milk Yogurt (Global)
    A modern adaptation of traditional fermentation methods, camel milk yogurt is gaining popularity worldwide due to its creamy texture and health benefits.

The Turkmen Community: Guardians of Central Asia’s Livestock Heritage

The Turkmen people, an indigenous ethnic group of Central Asia, are primarily concentrated in Turkmenistan but also have significant populations in Afghanistan, Iran, Uzbekistan, and Kazakhstan. Deeply rooted in their cultural traditions, the Turkmen have a profound connection to livestock agriculture, which has shaped their way of life for centuries. Renowned for their resilience and bravery, the Turkmen have historically been nomadic herders, safeguarding the genetic diversity of livestock such as sheep, goats, cattle, horses, and camels. While a significant portion of the population has transitioned to urban settlements, many still embrace nomadic or semi-nomadic lifestyles, maintaining their ancestral practices of livestock rearing.

The Turkmen are particularly celebrated for their expertise in camel husbandry, owning the prized Aravana breed, a camel variety known for its exceptional milking capabilities. This breed is integral to the production of Chal and other camel milk products, which are not only dietary staples but also symbols of cultural identity and heritage.

Challenges Facing the Turkmen Community

Despite their rich traditions, the Turkmen community faces numerous challenges in preserving their way of life. Rapid urbanization, climate change, and economic pressures threaten the sustainability of nomadic livestock farming. Additionally, the younger generation’s migration to cities in search of modern opportunities risks eroding traditional knowledge and practices. Efforts to document and promote these traditions, alongside sustainable development initiatives, are crucial to ensuring the survival of this unique cultural heritage.

The Way Forward: Preserving Traditional Milk Products

Traditional milk products like Chal are more than just food; they are a testament to the ancient wisdom of livestock-rearing societies worldwide. These products are not only highly nutritious but also environmentally sustainable, boasting zero carbon and greenhouse gas footprints. Their production methods, passed down through generations, reflect a harmonious relationship between humans and nature.

As global interest in traditional and functional foods grows, there is an opportunity to celebrate and preserve these culinary traditions. By sharing knowledge about regional milk products like Chal, we can foster greater appreciation for the cultural and nutritional value they offer. We invite you to share stories about traditional milk products from your region, contributing to a global dialogue on the importance of preserving these invaluable heritage foods.

References

  1. Konuspayeva, G., Faye, B., & Loiseau, G. (2011). The Challenge of Camel Milk Preservation in Traditional and Modern Societies. Journal of Camel Practice and Research, 18(2), 1-10.
  2. Alhadrami, G. A. (2003). Camel Milk: A Potential Source of Probiotics and Functional Foods. Emirates Journal of Food and Agriculture, 15(2), 1-6.
  3. Farah, Z. (1996). Camel Milk: Properties and Products. Swiss Federal Institute of Technology, Zurich.
  4. Yagil, R. (1982). Camels and Camel Milk. FAO Animal Production and Health Paper, 26.
  5. Faye, B. (2015). Role, Distribution, and Perspective of Camel Breeding in the Third Millennium Economies. Emirates Journal of Food and Agriculture, 27(4), 318-327.
  6. Raziq, A. (2011). Camel Milk: The Desert’s White Gold. Journal of Animal and Plant Sciences, 21(2), 239-241.

In conclusion, Chal is more than a beverage; it is a symbol of the Turkmen people’s enduring connection to their land, livestock, and traditions. As we look to the future, it is imperative to support communities like the Turkmen in their efforts to sustain their cultural practices while adapting to the challenges of a changing world.

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camel milk Camel milk products

Global Camel Milk Companies

Camelait camel milk of Alain
Camelait camel milk of Alain

The Camel milk business is worth > 11 billion US dollars annually, 70% of camel milk is consumed by camel owners and never reaches the market but some companies (farmers, cooperatives, and corporations) process and market the camel milk. Because of the availability of camel milk in the market, the consumption of camel milk is increasing, and is an ever-increasing demand for it mainly because of health reasons.

https://arkbiodiv.com/2020/05/30/global-coalition-for-camel-milk-ad-hoc-is-celebrating-world-milk-day

I have hereby compiled the names and their origin of some important and significant companies. Here are the names.

Important companies of camel milk at the global level

  1. Camelait, produced by Alain Farms for Livestock Production, Alain Abudhabi, UAE
  2. Camelicious, Dubai UAE
  3. Tvisky Mauritania
  4. Toplait Mauritania
  5. Beida, Chad
  6. Alwathania KSA
  7. Al-Thurath KSA
  8. Al-Marooj Oman
  9. Camel Milk Company Australia
  10. QCamel Company Australia
  11. Summerland Australia
  12. Camilk Dairy Australia
  13. Desert Farm Inc. the USA
  14. Camelot USA
  15. Oasis Camel Dairy USA
  16. Camel Dairy Smit Netherlands
  17. Tedjane Dairy, Al- Oued Algeria
  18. Lait De Chamelle Morocco
  19. Tayyiba Farm Egypt
  20. Nuug Camel Farm Kenya
  21. Whitegold Camel Milk Kenya
  22. Ramad and Galool, Hergeisa Somaliland
  23. Wang Yuan China
  24. Golden Camel LPP, Camel Milk Powder, Turkestan City Kazakhstan
  25. Eurasia Invest Ltd, Camel Milk Powder, Karaganda region, Jansary Village Kazakhstan
  26. Xinjiang Wangyuan Camel Milk Industry Co. China
  27. TESO Mongolia
  28. CAMWELL Mongolia
  29. Amul Camel Milk India
  30. Aadvik India
  31. She Camel India
  32. Camel Chrishma India
  33. Hump Group, UK
  34. Ovacik Mandira, Turkeye
Categories
CaM yogurt Camel milk products

Believe it or not: Typical yogurt made from 100% camel’s milk

CaM Yogurt
Yogurt made from the camel milk (CaM) without any external addition

Camel’s milk (CaM) has a similar composition to that of bovine milk and sequence homology between milk proteins for both kinds of milk is in the range of 60–90%. The relative composition, distribution, and molecular profile of milk constituents are different. In fact, β-lactoglobulin (potential allergen for infants), whey proteins, is absent in CaM. Due to its higher amounts of Beta-casein (β-CN), CAM is similar to human milk and also has better digestibility and lower infants’ allergic incidence, compared to bovine milk. In fact, β-CN is more degradable by peptic enzymes than α-CN https://www.sciencedirect.com/science/article/abs/pii/S0308814620318562

The power of camel milk

It is well documented that CaM is technically more difficult to process into fermented products (such as yogurt) than its counterparts from other livestock. In this regard, appreciable research works have been dealt with many trials in making yogurt from CaM. The manufacturing of yogurt from CaM, however, ended in a texture problem where the final product was not a typical yogurt texture and had an unpleasant taste. Furthermore, the product’s viscosity did not change during the gelling process compared to the milk of other dairy species. In other words, the final product is described at best as a drinking yogurt. In fact, such technical difficulties clearly explain the lack of industrial production of CaM yogurt at the present time. https://www.mdpi.com/2076-2615/11/4/1045

Beauty of the camels
The Beauty of the camels

Recently, yogurt could not be made from CaM unless the dromedary milk samples were fortified with combinations of cow’s milk constituents (micellar casein, whey protein, and sodium caseinate) in the presence of microbial transglutaminase. Others added commercial chymosin along with gelatin, starch, and skim milk powder. However, the final product deviated from standards of identity for yogurt traditionally made by acidification (no cheese coagulant) by selected lactic acid bacterial starters.  Instead, the resulted CaM fermented product could be best described as a yogurt-like one. https://link-springer-com.sdl.idm.oclc.org/article/10.1007/s40003-020-00535-7

One of the world’s best camel breeds – KHAWAR Camel of Oman. The main habitat is the Dhofar region.

It is noteworthy to mention that our developed CaM yogurt could be manufactured, at the industrial scale, as that from cow’s milk will not add up extra costs in its production. CaM yogurt was made from 100% CaM (pasteurized) with no need for fortification with caseins, skim milk powder, whey proteins, or treatment with commercial enzymes (chymosin/ transglutaminase) or gelatin.

Raigi camel breed of Kakar Khurasan

Most important, the developed CaM yogurt meets the standard of identity outlined by the Codex Alimentarius of the FAO/WHO for yogurt. It is also an added-value product from CaM with more nutritious and functional values. The CaM yogurt, developed in our laboratory, could be considered a safer alternative for those allergic to cow’s milk. It is typical yogurt made from CaM which is spoonable (see photo below) with longer shelf life without added preservatives. If you are interested in the industrial production and marketing of CAM yogurt, please contact me at the below e-mail address.

Finally, I would like to thank Dr. ABDUL RAZIQ Kakar for giving me this opportunity in posting my article in CAMEL4All. https://camel4all.info/index.php/2022/03/16/it-is-now-easy-to-make-yogurt-from-camel-milk/

Prof. N. Al-zoreky

King Faisal University

Saudi Arabianalzoraky@kfu.edu.sa (zoreky@yahoo.com)

Categories
CaM Product and Cheese CaM yogurt

It is now easy to make yogurt from camel milk

Camel milk in nature
Camel milk in nature, Washuk district Balochistan.

Making yogurt from camel milk was always challenging

It was always challenging making yogurt from camel milk. People from different parts of the world were continuously asking such questions, Why it is challenging to make yogurt of camel milk? My answer was always the same ‘Better take the camel milk as fresh and unprocessed’ I take fresh camel milk on a daily basis and it is practically keeping me away from chemical drugs and doctors. In different time periods and in different parts of the world, somehow it was managed to make yogurt of camel milk but always a bit thinner and watery.

https://arkbiodiv.com/2020/06/21/camel-milk-and-addition-of-new-products-to-the-dairy-industry/

What does the new study find?

The study was led by Selda, a member of Camel4life International

A new study conducted in Turkey found an enzyme (biological agent), that makes better yogurt with camel milk. The study was published with the title ‘The influence of microbial transglutaminase on the camel milk yogurt’ I received this good news in the group communication hub of the Camel4life international group which is advocating camel milk at the global level. The study revealed that the sample (yogurt) with the best sensory properties was prepared with 6 U/g microbial transglutaminases (mTGase) and micellar casein. The study concluded that the mTGase improved the gel structure and sensory properties of camel milk yogurt. For your interest and further details, I’m hereby sharing the link to the study. https://www.sciencedirect.com/science/article/pii/S0023643822002742?via%3Dihub

In 2020, I made CM yogurt at home

Making yogurt from camel milk is a challenge and so is the separation of butterfat. After a lengthy effort and trying different modules, ultimately we succeeded in making yogurt, separated butter, and got whey (Shlombey, شلومبئ). During this work, I successfully separated/produced butter from camel milk. The link is available here.

https://arkbiodiv.com/2019/11/03/homemade-butter-from-camel-milk/