Camel milk as an integrated food and its physical and chemical properties with therapeutic characteristics

Abstract

A staple food in many regions of the world, especially in the arid and semi-arid regions, is camel's milk. Health-promoting ingredients found in camel's milk include lactoferrin, zinc, lactoactive peptides, and mono-and polyunsaturated fatty acids. Some significant human ailments, such as asthma, gastrointestinal issues, jaundice, tuberculosis, and asthma, may be treated with the use of these drugs. Compared to cow's milk, camel's milk has a more varied composition. In camels, nutrition, breed, age, and lactation stage have a greater impact on milk composition. The ratio of components in camel's milk varies greatly depending on the region and season. Along with having a large number of soluble proteins, camel's whey protein contains native proteases such chymotrypsin A and cathepsin D. These whey proteins have distinctive qualities, such as the technical, physiological, chemical, physical, and biological traits that are advantageous in the food application, in addition to their high nutritional value. Camel's milk proteins are hydrolyzed to create bioactive peptides, which have an impact on the body's primary organ systems and give them physiological activities. The angiotensin-I-converting enzyme (ACE) inhibitory peptides, antidiabetic, antibacterial, antioxidant, and anticholesterol properties of camel milk.