Camel’s milk is generally opaque white. It has a sweet and sharp taste, but sometimes it can be salty.
Water content of camel milk will vary depending on the water available to the animal during lactation.
Vitamin C content is high (about three times that of cow’s milk) and may form a significant part of the vitamin C intake in countries camel’s milk is drunk. The milk also contains larger quantity of iron and vitamin A than cow’s milk does.
Protein constitutes between 2% and 5.5% of the milk. The main components of milk proteins are casein and whey. In camel’s milk, the value of casein is the lower limit of casein content of cow’s milk and varies between 72% and 76% of total protein.
The whey protein in camel’s milk varies between 22% and 28% of total protein, which is slightly more than in cow’s milk.
Camel’s milk is much like the milk of the cow except the lactose. The lactose content in camel’s milk ranges from 4.8% to 5.8% and is slightly higher than the lactose in cow’s milk.
Camel milk nutrition
