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In the News, Winter 2024-25: Camel’s Milk May Protect the Gut
Recent research from Edith Cowan University (Australia) suggests that milk from the Arabian camel, or dromedary, has greater hypoallergenic potential than cow’s milk, as it does not contain the major milk allergen beta-lactoglobulin. In addition, camel’s milk has more naturally occurring bioactive peptides, which can have antihypertensive and antimicrobial properties.
Lead author Manujaya Jayamanna Mohittige said, “These bioactive peptides can selectively inhibit certain pathogens, and by doing so, create a healthy gut environment and also [have] the potential to decrease the risk of developing cardiovascular disease in the future.”
Previous research has shown that lactose levels in camel’s milk are lower compared to cow’s milk. Cow’s milk has a lactose content of 4.6%, while camel’s milk levels are generally between 3.5% and 4.5%.
Camel’s milk production is currently in fifth place worldwide, well behind that of cows, with milk from buffaloes, goats, and sheep following. However, Mohittige stated, “Camel milk is gaining global attention, in part because of environmental conditions. Arid or semi-arid areas can be challenging for traditional cattle farming, but perfect for camels.” There are already a number of camel dairies in Australia, although production volumes are still low. Camels produce approximately 5 liters of milk per day compared to up to 28 liters from dairy cows.
SOURCES:
Camel milk udderly good alternative to traditional dairy. Edith Cowan University, January 23, 2025. ecu.edu.au/newsroom/articles/research/camel-milk-udderly-good-alternative-to-traditional-dairy.
Mohottige MWJ, Juhász A, Nye-Wood MG, et al. Beyond nutrition: exploring immune proteins, bioactive peptides, and allergens in cow and Arabian camel milk. Food Chemistry, 2025; 467: 142471. doi:10.1016/j.foodchem.2024.142471.
Published in the Journal of Health and Healing™
Winter 2024-25 | Volume 48, Number 4
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