Cow milk is ubiquitous, but there is also much love for buffalo, goat, sheep milk. Baristas utilise almond milk, soy milk, oat milk, rice milk and other non-dairy options.
There is very little acclaim, however, for camel milk. So far.
Research at Edith Cowan University in Wester Australia has shown camel milk to be a great alternative to traditional dairy, and that it could potentially create healthier digestion.
In addition to being hypoallergenic, camel milk could potentially protect the gut from harmful enzymes.
The research also found that camel milk contained more naturally occurring bioactive peptides when compared to its bovine counterpart.
“This is a good thing," PhD student Manujava Jayamanna Mohitigge from ECU reported.
"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.
"These bioactive peptides can selectively inhibit certain pathogens, and by doing so, create a healthy gut environment and also has the potential to decrease the risk of developing cardiovascular disease in future.”
Mohittige did note that the potency of these bioactive peptides still needed further testing.
Previous research has show that when comparing beverages, cow’s milk typically contains between 85% to 87% water, with 3.8% to 5.5 % fat, 2.9% to 3.5% protein, and 4.6% lactose.
In contrast, camel milk consists of 87% to 90% water. Its protein content varies from 2.15% to 4.90%, fat ranges from 1.2% to 4.5%, and lactose levels are between 3.5% and 4.5%.
Currently, around 81% of global milk production is sourced from cows, with camel milk production sitting at fifth place, behind buffaloes, goats and sheep. Camel milk only accounts for around 0.4% of current dairy milk production globally.
Mohittige, however, noted that Australia’s semi-arid climate and the existing camel population - albeit almost entirely feral - made for a convincing argument to increase both production and consumption.
“Camel milk is gaining global attention, in part because of environmental conditions," he said. "Arid or semi-arid areas can be challenging for traditional cattle farming, but perfect for camels.”
While camel dairies are already exist in Australia, however, production volumes are still low.
See detail here: https://www.sciencedirect.com/science/article/pii/S0308814624041219?via%3Dihub
"These bioactive peptides can selectively inhibit certain pathogens, and by doing so, create a healthy gut environment and also has the potential to decrease the risk of developing cardiovascular disease in future.”
Mohittige did note that the potency of these bioactive peptides still needed further testing.
Previous research has show that when comparing beverages, cow’s milk typically contains between 85% to 87% water, with 3.8% to 5.5 % fat, 2.9% to 3.5% protein, and 4.6% lactose.
In contrast, camel milk consists of 87% to 90% water. Its protein content varies from 2.15% to 4.90%, fat ranges from 1.2% to 4.5%, and lactose levels are between 3.5% and 4.5%.
Currently, around 81% of global milk production is sourced from cows, with camel milk production sitting at fifth place, behind buffaloes, goats and sheep. Camel milk only accounts for around 0.4% of current dairy milk production globally.
Mohittige, however, noted that Australia’s semi-arid climate and the existing camel population - albeit almost entirely feral - made for a convincing argument to increase both production and consumption.
“Camel milk is gaining global attention, in part because of environmental conditions," he said. "Arid or semi-arid areas can be challenging for traditional cattle farming, but perfect for camels.”
While camel dairies are already exist in Australia, however, production volumes are still low.
See detail here: https://www.sciencedirect.com/science/article/pii/S0308814624041219?via%3Dihub
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