Camel Milk: A Hypoallergenic Alternative with Growing Popularity
Source: dairynews.today
A recent study from Edith Cowan University highlights the potential benefits of camel milk as a hypoallergenic alternative to traditional dairy products.
Recent research conducted by the Edith Cowan University in Perth, Australia, has unveiled intriguing results about camel milk, positioning it as a promising alternative to cow milk due to its hypoallergenic nature and other health benefits. According to the study, camel milk not only poses a lower risk of allergic reactions but is also rich in bioactive peptides. These peptides are believed to offer antimicrobial and antihypertensive properties, which can promote gut health and potentially reduce the risk of cardiovascular diseases.
Manujaya Jayamanna Mohittige, a doctoral student involved in the research, emphasized the findings as a significant step forward, stating, "Now we know that camel milk has the potential to be hypoallergenic compared to cow's milk. It also has greater potential to produce bioactive peptides that may have antimicrobial and antihypertensive properties."
Globally, cow milk dominates with 81% of total milk production, while camel milk represents merely 0.4%. However, its popularity is on the rise, especially in arid climates that prove challenging for traditional dairy farming but ideal for camel rearing. Australia, with its semi-arid climate and wild camel population, illustrates ideal conditions for expanding camel milk production.
Despite current low production volumes in Australia, strategic investments in the Middle East, particularly in the UAE and Saudi Arabia, are enhancing camel milk yields through genetic selection and improved nutrition. Some camel dairies now achieve daily yields up to 30 liters.
Camel milk, containing 87-90% water, 2.15-4.90% protein, 1.2-4.5% fat, and 3.5-4.5% lactose, offers a nutritional profile that is increasingly attracting global attention as an eco-friendly and health-conscious dairy alternative. This research has been published in Science Direct, reinforcing camel milk's potential as a viable dairy substitute.
Manujaya Jayamanna Mohittige, a doctoral student involved in the research, emphasized the findings as a significant step forward, stating, "Now we know that camel milk has the potential to be hypoallergenic compared to cow's milk. It also has greater potential to produce bioactive peptides that may have antimicrobial and antihypertensive properties."
Globally, cow milk dominates with 81% of total milk production, while camel milk represents merely 0.4%. However, its popularity is on the rise, especially in arid climates that prove challenging for traditional dairy farming but ideal for camel rearing. Australia, with its semi-arid climate and wild camel population, illustrates ideal conditions for expanding camel milk production.
Despite current low production volumes in Australia, strategic investments in the Middle East, particularly in the UAE and Saudi Arabia, are enhancing camel milk yields through genetic selection and improved nutrition. Some camel dairies now achieve daily yields up to 30 liters.
Camel milk, containing 87-90% water, 2.15-4.90% protein, 1.2-4.5% fat, and 3.5-4.5% lactose, offers a nutritional profile that is increasingly attracting global attention as an eco-friendly and health-conscious dairy alternative. This research has been published in Science Direct, reinforcing camel milk's potential as a viable dairy substitute.
