Milk Production and Composition in Camel and Its Beneficial Uses: A Review

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dc.contributor.authorAli, Wajid
dc.contributor.authorAkyol, Ethem
dc.contributor.authorCeyhan, Ayhan
dc.contributor.authorDilawar, Sadia
dc.contributor.authorFirdous, Asia
dc.contributor.authorQasim, Muhammad
dc.contributor.authorAhmad, Muhammad
dc.date.accessioned2024-11-07T13:16:26Z
dc.date.available2024-11-07T13:16:26Z
dc.date.issued2019
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractGlobally, 16.9% of milk used by humans is taken from different species other than a cow. Thesespecies are sheep, horse, yak, ass, goat, camel and buffalo. The global camel (Camelus dromedarius)population is about 34 million head with sharing of almost 0.4% of world’s non-cattle milk. Withinthe last 20 years, the curiosity of camel farming is amassed remarkably in different countries of theworld including the Netherland, Italy and USA for camel milk production. The camel is consideredas a goal animal of the 21st century because it produces high quality milk under extreme temperature,deficiency of pasture and dearth of water. The average milk production of camel fluctuates from 4to 30 lt with lactation length ranges from 9 to18 months having peak yield in second to the thirdmonth of lactation. Camel’s milk is used globally because of its salty taste, high vitamin Cconcentration and its medicinal properties. Nevertheless, it gives many valuable benefits such astreatment of autism, control diabetes and allergy, prevention from liver cirrhosis and replacer of cowmilk to avoid an infant’s allergic reaction. The camel milk is a natural treatment of diabetes as it hasa substantial result in a decrease of mean blood glucose and conserves necessary insulin doses.Camel milk constitutes of protein (2.5-4.5%), fat (2.9-5.5%), solid not fat (8.9 -14.3%), ash (0.35-0.95%), lactose (2.9-5.8%) and water (86.3-88.5%) as mean specific gravity is 1.03. Due to itsdistinct properties, the consumption of camel milk is increasing day by day and a number ofindustries are working to promote camel milk production and processing. Therefore, the tenacity ofthis review article is to explicate the beneficial uses and production of camel milk over the globe.
dc.identifier.doi10.24925/turjaf.v7i12.2142-2147.2905
dc.identifier.endpage2147
dc.identifier.issn2148-127X
dc.identifier.issue12
dc.identifier.startpage2142
dc.identifier.trdizinid355527
dc.identifier.urihttps://doi.org/10.24925/turjaf.v7i12.2142-2147.2905
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/355527
dc.identifier.urihttps://hdl.handle.net/11480/12299
dc.identifier.volume7
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241107
dc.subjectVeterinerlik
dc.titleMilk Production and Composition in Camel and Its Beneficial Uses: A Review
dc.typeReview Article

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