The alternative dairy industry will be getting an all-environments boost, with researchers from Edith Cowan University (ECU) finding camel milk could potentially protect the gut from harmful enzymes and create healthier digestion.
Around 81 per cent of global milk production is currently sourced from cows, with camel milk only accounting for around 0.4 per cent, behind buffalo, goat and sheep milk.
Australia’s semi-arid climate and existing camel population provide scope to increase both production and consumption. A number of camel dairies already exist in Australia, with production volumes still low. Compared to dairy cows, which can produce up to 28 litres of milk per day, camels typically produce just 5 litres.
“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,” said ECU PhD student, Manujaya Jayamanna Mohittige.
In addition to its multi-environmental viability, the latest ECU study has suggested camel milk is hypoallergenic, and has higher potential to yield bioactive peptides than cow milk, allowing for antimicrobial and anti-hypertensive properties.
“These bioactive peptides can selectively inhibit certain pathogens, and by doing so, create a healthy gut environment. They also have the potential to decrease the risk of developing cardiovascular disease in future,” said Mohittige.
Although the potency of these bioactive peptides needs further testing, the study showed camel milk did not contain major milk allergen β-lactoglobulin (β-Lg), providing dairy users with β-Lg allergy a viable alternative to cow’s milk. Existing literature shows lactose levels in camel milk are also lower than in cow’s milk.
From a nutritional standpoint, cow milk typically contains between 85-87 per cent water, 3.8-5.5 per cent fat, 2.9-3.5 per cent protein, and 4.6 per cent lactose. In contrast, camel milk consists of 87-90 per cent water, a protein content from 2.15-4.90 per cent, 1.2-4.5 per cent fat, and lactose levels between 3.5-4.5 per cent.
