“…Because of the rising market demand (Chamekh et al, 2020) and the potential health-promoting properties (Al Haj & Al Kanhal, 2010), camel milk have been given much attention and many studies on milk quantity and quality have been published in the world (Ahmed et al, 2012;Abdalla et al, 2015;Nagy et al, 2017;Ismaili et al, 2019;Karaman et al, 2021) and in Tunisia (Jemmali et al, 2016;Ayadi et al, 2018;Fguiri et al, 2018;Chamekh et al, 2020). Medium to largescale variability in camel's milk Characteristics and quality aspects have been found in the literature showing that the main factors of variation were genetics (Aljumaah et al, 2012;Nagy et al, 2017), age (Al-Juboori et al, 2013;Abdalla et al, 2015;Singh et al, 2017), stage of lactation (Konuspayeva et al, 2010;Musaad et al, 2013), parity (Ahmed et al, 2012;Musaad et al, 2013;Chamekh et al, 2020), season (Abdalla et al, 2015;Nagy et al, 2017), calf sex (Nagy et al, 2017), geographical origin (Shuiep et al, 2008;Adugna et al, 2013), production system (Babiker & El-Zubeir, 2014;Aljumaah et al, 2012;Musaad et al, 2013;Ayadi et al, 2018), feed composition (Al-Saiady et al, 2012Faye et al, 2013), milking practices (Ayadi et al, 2009;Jemmali et al, 2016) and health status (Konuspayeva et al, 2009;Pak et al, 2019).…”