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What Is Camel Milk?

Many cultures in arid climates consume milk that is derived from camels.
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  • Written By: Christina Edwards
  • Edited By: W. Everett
  • Last Modified Date: 09 April 2014
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Camel milk is milk obtained from camels. This type of milk is much more common than other types of milk in native camel habitats, which are usually very hot and dry. Unlike other many other animals, camels can withstand very dry climates with little water. Some studies suggest that camel milk is also healthier than the regular cow's milk common in the west. Although it is somewhat common in Middle Eastern countries, this type of milk is rare in countries like the United States.

Cows and other milk-producing animals typically find it difficult to survive in arid climates. These types of animals often need too much water and even air conditioning to even survive. It is much too difficult and expensive to keep these animals for the purposes of milk production.

Camels, on the other hand, are generally much easier to keep in these types of climates. Not only are they able to withstand the heat, but they can also go much longer without water. On average, most camels can survive several weeks without water, and they are also able to survive on a diet of desert scrub brush. During this time, a female camel is also able to provide camel milk for her offspring as well as humans.

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When it comes to health, there are a number of camel milk benefits. Compared to cow milk, it contains more protein, vitamin C, and vitamin B. There is also more iron and potassium in camel milk. This type of milk is also lower in fat and cholesterol.

Some studies suggest that the chemical composition of camel milk is very close to the milk produced by human mothers. This is most likely due to the fact that a camel's digestive system is very similar to that of a human. Unlike cows and other bovine animals, camels have just one stomach, just like humans. This type of milk can be used to treat malnutrition in human infants.

Although camel milk is often considered a staple in Middle Eastern and African cuisine, it is typically less common in other areas of the world. In the United States, for example, there are only a handful of camel dairies. As of 2009, however, the owners of these dairies were only allowed to consume the milk themselves, not sell it. The Food and Drug Administration (FDA) still needed to test camel milk samples for pathogens and drug residues, before the milk could be sold commercially.

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