New research from Edith Cowan University (ECU) reveals that camel milk may be a valuable substitute for conventional dairy products, especially for those suffering from allergies.
The study suggests that this unique type of milk is hypoallergenic and can promote digestive health by safeguarding the gut against harmful enzymes.
Additionally, camel milk boasts a higher level of natural bioactive peptides compared to cow’s milk, which could offer numerous health advantages.
Health Benefits of Camel Milk
PhD researcher Manujaya Jayamanna Mohittige elaborated on these findings, pointing out that camel milk is less likely to evoke allergic reactions than its bovine counterpart.
Its ability to produce more bioactive peptides also stands out, as these compounds exhibit antimicrobial and anti-hypertensive properties.
By selectively targeting certain harmful microbes, camel milk may help cultivate a healthier gut environment, potentially reducing the risk of heart-related diseases in the future.
Nonetheless, he stressed the importance of conducting further studies to fully understand the effectiveness of these bioactive elements.
The study also established that camel milk is free from significant allergens, such as β-lactoglobulin (β-Lg), which is present in cow’s milk.
This makes it a safe option for individuals who are allergic to this particular protein.
Furthermore, it contains less lactose, making it an appealing choice for those with lactose intolerance.
Nutritional Comparison
When examining the nutritional differences between cow’s milk and camel milk, notable distinctions arise.
Cow’s milk is composed of about 85% to 87% water, with a fat content ranging from 3.8% to 5.5%, protein levels between 2.9% and 3.5%, and lactose around 4.6%.
In contrast, camel milk contains 87% to 90% water, has protein varying from 2.15% to 4.90%, a fat content of 1.2% to 4.5%, and lactose levels between 3.5% and 4.5%.
Potential for Growth
Currently, cow’s milk takes the lead in global dairy production, accounting for around 81%, while camel milk is far less prevalent at just 0.4%, positioned fifth among dairy types following buffalo, goat, and sheep milk.
Despite this, Mohittige noted that Australia’s semi-arid climate and its existing populations of feral camels provide promising opportunities for developing camel milk production and consumption.
The sector is gaining international attention, particularly in arid and semi-arid regions where traditional dairy farming can be challenging, but camels thrive.
Though Australia has made strides in establishing a camel dairy industry, current output remains modest.
Notably, camels yield about 5 liters of milk daily, a stark contrast to dairy cows that can produce up to 28 liters.
In conclusion, the burgeoning research surrounding camel milk highlights its potential as a significant alternative to conventional dairy.
With its hypoallergenic traits and distinctive nutritional benefits, camel milk could play a substantial role in enhancing overall health.
Source: ScienceDaily