REVIEW ON NUTRITIONAL, MEDICINAL VALUE OF CAMEL MILK AND ITS PUBLIC HEALTH IMPORTANCE

Of 25.89 million camels in the world, 80% are found in Africa and 20% million in Asia. The camels produce more milk and for longer period of time than any other milk animal held under the same harsh conditions. It is a multi-purpose animal with huge productive potential and has been utilized by humans for transport, milk, meat and skin. Camel milk is one of the main components of the pastoral community's basic diet, which contributes up to30% of the annual caloric intake. The main component of milk which has a major impact on its nutritional value and technological suitability is protein. Milk proteins are a heterogeneous group of compounds that differ in composition and properties. Camel milk is a good substitute for human milk as it does not contain β-lacto globulin. Many research findings proved that Camel milk is easily digested by lactose-intolerant individuals. It is rich in healthy vitamins and minerals, especially vitamins B, vitamin C and iron. The lactoferrin in camel milk has also medicinal values: antibacterial, antiviral and anti-tumor properties. It contains disease-fighting immunoglobulin’s which are small in size, allowing penetration of antigens and boosting the effectiveness of the immune system. It is a rich source of insulin and also it containing approximately 52 units of insulin in each liter of camel milk, making it a great treatment option for Type 1 or Type 2 diabetics as well as Gestational Diabetes. Even if camel milk has the above importance, consuming it with poor hygiene along the camel milk value chain has impact on public health. Our country having this resource should formulate policies and strategies regarding camel milk production, research and extension