Experts are investigating camel milk as an alternative to traditional dairy.

Camel milk offers distinct nutritional advantages, environmental adaptability, and a unique production process. 

New Edith Cowan University (ECU) research highlights its hypoallergenic properties, ability to improve gut health, and potential to reduce cardiovascular risks, positioning it as an emerging alternative to cow milk.  

“We now know that camel milk has the potential to be hypoallergenic compared to cow’s milk, but also that it has higher potential to yield bioactive peptides which can have antimicrobial properties and anti-hypertensive properties,” says PhD researcher Mr Manujaya Jayamanna Mohittige.

Camel milk is naturally low in fat, higher in calcium, potassium, iron, vitamin C, and protein, and lacks β-lactoglobulin, a key allergen in cow milk. This makes it suitable for those with dairy allergies or lactose intolerance. 

Its unique protein composition produces bioactive peptides that contribute to antimicrobial and antihypertensive effects, supporting gut health and reducing future cardiovascular risks.  

Unlike plant-based alternatives, camel milk is a genuine dairy product with a mild, sweet flavour and a slightly salty aftertaste. It is non-homogenised, resulting in a thin cream layer on top, requiring gentle shaking before consumption. 

Producing camel milk involves unique hurdles compared to cow dairies. 

Farmers say camels must undergo a labour-intensive process to be trained to trust humans and stand for milking. 

Unlike cows, camels require their calves nearby to produce milk, and their gestation period spans 12-14 months. They also mature later, with females giving birth only at 4-5 years of age.  

Camels produce about five litres of milk daily, far less than the 20-40 litres from cows. 

Currently, camel milk accounts for only 0.4 per cent of global milk production but is gaining popularity due to its adaptability to arid climates. Australia's semi-arid conditions and large camel population offer significant potential for expansion. 

While camel milk faces higher production costs, its versatility drives market appeal. 

Apart from direct consumption, it has extended into beauty products, such as boutique soaps and moisturisers.  

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