Camel milk is a staple food of desert nomad tribes and considered as a ‘whole food’. The nomads survive only on camel milk. It is rich in vitamins, minerals, proteins and immuno-globulins. It is lower in fat and cholesterol than cow milk. Camel milk has been known for therapeutic potential against many diseases including cancer, insulin-dependent diabetes mellitus (IDDM), infant diarrhea, autism and alcohol-induced liver damage. It contains extraordinarily high levels of insulin-like molecule. Further research and management practices are needed for exploring the possibilities of commercial camel milk production and processing for economically viable.
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